Search results for query: *

Yes

You are correct. It scalds the outside of the egg and poached the interior just a tiny bit. When I make mayo I scald my eggs (or call it coddle) and then use the whole egg, if I get it a little too scalded I find some of the white has cooked onto the inside of the shell. I make mayo with the...

Im putting this to the top because of a recent interest shown in fresh mayo. It's a rare day I buy store mayo, like when I am visiting my mom or something. Please read my thread and consider the food safety aspects I was taught over and over and over in chef school. Yeah I may sound like a pain...

I wasn't offended - like I said in the bleu cheese dressing thread most folks don't know how plum nuts I am for real fresh made mayo so would figure I just use jar, I got tired of putting FRESH MAYO in a recipe description unless it's something really special, like that steamed artichoke filled...

Bumping this thread for OregonBlues

Quote: Here's Wikipedia's explanation: http://en.wikipedia.org/wiki/Coddled_egg " coddling eggs means immersing them in fully boiling water for at least 35-45 seconds" In this recipe I am asking folks to boil the eggs for 40 seconds, this is to sterilize the outside of the shell AND to...

EMULSIONS per WIKIPEDIA: An emulsion is a mixture of two immiscible (unblendable) substances. One substance (the dispersed phase) is dispersed in the other (the continuous phase). Examples of emulsions include butter and margarine, espresso, mayonnaise, the photo-sensitive side of Photographic...