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Post  Luke Allen on 9/26/2012, 9:03 am

This not exactly about gardening but with the wealth of knowledge
out there I need to know what is the problem . I make my own
mayonaise and have for years. I have gotten some new to me
chickens that lay green eggs. I can not get my mayonaise to whip
when I use these eggs. Somebody tell me why. I thought an egg
was an egg.
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Post  RoOsTeR on 9/26/2012, 9:33 am

Hmm, we use our chickens eggs all the time to make mayo and aoli and never have/had a problem. Are you adding too much oil at one time? Oil has to be added very slowly to begin. Egg color doesn't matter. Even though I think the dark brown eggs taste better Razz Wink (jk)

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Post  Luke Allen on 9/26/2012, 10:30 am

I have been making mayo for 25 or 30 years and have not altered
my method. I use a food processer and pour the oil in a stream
the size of a pencil lead. This works on my other eggs from the
other chickens.
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Post  Hoggar on 9/26/2012, 10:47 am

I don't have an answer for you Luke but I would love the
instructions on how to do it. Very Happy
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Post  camprn on 9/26/2012, 12:20 pm

Sounds like the perfect question for the Cooperative Extension Service Agent.

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Post  cheyannarach on 9/26/2012, 12:41 pm

@Hoggar wrote:I don't have an answer for you Luke but I would love the
instructions on how to do it. Very Happy

All mayo is is eggs whipped while adding (very slowly) oil while the eggs are being whipped. I don't know the egg to oil ratio because I have never done it myself, only watched someone else do it.

Here is a recipe with pictures http://allrecipes.com/howto/making-mayonnaise/
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Post  RoOsTeR on 9/26/2012, 1:58 pm

@Luke Allen wrote:I have been making mayo for 25 or 30 years and have not altered
my method. I use a food processer and pour the oil in a stream
the size of a pencil lead. This works on my other eggs from the
other chickens.

Guess I don't have much to offer up then. I can say I haven't had an egg in the refrigerator for years. All of our eggs sit out at room temp on the counter. I also do all of my emulsions by hand with a wire whip. I was taught the old school methods and have just always done mayonaise, hollandaise, vinaigrettes, etc. by hand.
One egg yolk can take on about a cup of oil, and I guess all I can say is emulsions breaking, or not "emulsifing" is typically from adding oil too quickly. But seeing as how your method has worked for so long, it must be the chicken. Or is it the egg thinking Wink

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Post  Hoggar on 9/26/2012, 3:54 pm

Thanks Cheyanne I will have to give it a try next time
the wife and kids run out of store bought.

Now all I need is the info for miracle whip! Mayonaise Wink
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Post  walshevak on 9/26/2012, 4:36 pm

My daughter's green eggs are smaller than her brown ones. Different breeds of chickens. Is it possible you are adding oil at the ratio you use for the bigger eggs. I've never made my own mayo so don't really know what I'm talking about, just a thought.

Kay

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Post  Luke Allen on 9/27/2012, 9:03 am

I am a firm believer in not keeping eggs in the icebox. Mine sit
on the counter always. My formula for mayo is pretty simple. I
do now us my food processer instead of the wire wisk. I use 1 cup
of oil (Wesson), 1 egg, half tsp salt, half tsp dry mustard, pepper
if you like and 1 big tsp of lemon juice. I put about 1/8 cup oil in
beaker with egg, salt, mustard and pepper. Turn on processer and after a few seconds put in the lemon juice. I then put the rest of
the oil in as slow as possible. Small stream. Three of these make a quart of mayo. Thanks to all for the info.
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Post  Hoggar on 9/27/2012, 10:32 am

Just curious... Why would you not put your eggs in the fridge?
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Post  Mamachibi on 9/27/2012, 1:58 pm

Julia Child said to always have ingredients at room temperature. I go a step beyond that and pour hot water into the bowl I'm going to use. I let it sit for a few minutes then dump the water out and dry it well before adding the yolks.

As for green-shelled eggs, I have no idea why they wouldn't emulsify like other eggs! Fascinating!!
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Post  quiltbea on 9/27/2012, 2:20 pm

I understand that adding a bit of mustard as an emulsifier keeps mayonnaise holding together smoothly and even works in salad dressings.
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Post  cheyannarach on 9/27/2012, 11:25 pm

@Hoggar wrote:Thanks Cheyanne I will have to give it a try next time
the wife and kids run out of store bought.

Now all I need is the info for miracle whip! Mayonaise Wink

You're welcome Hoggar! I need to start making my own at the rate my hubby and children go through it, I myself am a miracle whip gal Very Happy
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