Why are eggs in mayonnaise?
Eggs are a key ingredient in mayonnaise for several reasons:
* Emulsification: The egg yolks contain lecithin, a natural emulsifier. Emulsifiers help to bind together two substances that normally don't mix, like oil and water. In mayonnaise, the egg yolks act as a bridge between the oil and the vinegar or lemon juice, creating a smooth and creamy texture.
* Flavor and richness: Eggs add a subtle flavor to mayonnaise and contribute to its overall richness and mouthfeel.
* Structure: The proteins in egg yolks help to thicken and stabilize the mayonnaise, preventing it from separating.
Without eggs, mayonnaise wouldn't exist as we know it! The emulsifying properties of the yolks are essential to creating the characteristic creamy texture and keeping the oil and vinegar components from separating.
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