What temperature should an egg be to emulsify well?

SatNavSaysStraightOn said:
I did come across this reference

https://delishably.com/sauces-preserves/3-Tips-for-Perfect-Home-Made-Mayonnaise-Every-Time


My bold.

But I have to say that given 28°C is 82°F (one of the easy ones to remember and convert), that seems quite warm to me. Much more than room temperature. :pepper:
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Good article. Thanks.

70-80f (21.1 - 26.6c) makes sense to me.

It would explain the occasional fails I’ve had because where the mayo ingredients are put out to come up to ‘room temp’ in the winter is definitely below 21c (70f)
On the worktop near the window where I leave the ingredients is probably more like 17c, maybe lower, which in my mind as it’s in the house is “room temp”
I wouldn’t have expected it to have made such a difference but it certainly has so it’s good to read that 👍

From now on I’ll make sure the ingredients are warmer!
You may have saved me from any more unexplained mayo making fails 🤩
 
Thanks to SatNavSaysStraightOn for the useful mayo article. I put the info to good use by using the ‘prove’ setting on the instant pot to get the eggs and oil up to a decent temperature and it worked a treat.

First off I set it on 25°c (77f) but it was too low and would probably have taken all day for the fridge cold eggs to reach 25 so after and hour I went for a second go on 35°c (95f) and periodically checked the temp of the oil container (I was warming all the ingredients) which went up to 27°c fairly quickly. It started on 17° so that’s a win.

Happy with that, means no more mayo fails for me because of cold ingredients 👏

IMG_4845.jpeg

Homemade mayo knocks the socks off the shop bought stuff so a foolproof method is most welcome.
Not sure how it will fair in an insulated butter dish but we’ll see!
 
SandwichShortOfAPicnic said:
Thanks to SatNavSaysStraightOn for the useful mayo article. I put the info to good use by using the ‘prove’ setting on the instant pot to get the eggs and oil up to a decent temperature and it worked a treat.

First off I set it on 25°c (77f) but it was too low and would probably have taken all day for the fridge cold eggs to reach 25 so after and hour I went for a second go on 35°c (95f) and periodically checked the temp of the oil container (I was warming all the ingredients) which went up to 27°c fairly quickly. It started on 17° so that’s a win.

Happy with that, means no more mayo fails for me because of cold ingredients 👏

View attachment 122666
Homemade mayo knocks the socks off the shop bought stuff so a foolproof method is most welcome.
Not sure how it will fair in an insulated butter dish but we’ll see!
Click to expand...
You factored in barometric pressure, relative humidity, and incident infrared too! Nice. 👍

😋
 
SandwichShortOfAPicnic said:
Thanks to SatNavSaysStraightOn for the useful mayo article. I put the info to good use by using the ‘prove’ setting on the instant pot to get the eggs and oil up to a decent temperature and it worked a treat.

First off I set it on 25°c (77f) but it was too low and would probably have taken all day for the fridge cold eggs to reach 25 so after and hour I went for a second go on 35°c (95f) and periodically checked the temp of the oil container (I was warming all the ingredients) which went up to 27°c fairly quickly. It started on 17° so that’s a win.

Happy with that, means no more mayo fails for me because of cold ingredients 👏

View attachment 122666
Homemade mayo knocks the socks off the shop bought stuff so a foolproof method is most welcome.
Not sure how it will fair in an insulated butter dish but we’ll see!
Click to expand...
I want to make vegan mayonnaise! For some reason, buying it I know there's raw eggs in it and I'm okay with it, but making it, it's looking at the egg whites that grosses me out. And eggs are getting really expensive, too..

But without aquafaba!
 
JAS_OH1 said:
I want to make vegan mayonnaise! For some reason, buying it I know there's raw eggs in it and I'm okay with it, but making it, it's looking at the egg whites that grosses me out. And eggs are getting really expensive, too..

But without aquafaba!
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I did this one which worked a treat
Recipe - Egg-free Mayonnaise
 
SandwichShortOfAPicnic said:
I see you put in the other thread you could try this out with dairy milk too as the proteins are similar. Interesting, I guess that would need to be full fat, or at least not skimmed? 🤷‍♀️
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I don't know if that fat content is all that important to be honest because you're adding oil to the mix. They'll be more than enough fat there to out do any in the daiey milk or soy milk.
 
SatNavSaysStraightOn said:
I don't know if that fat content is all that important to be honest because you're adding oil to the mix. They'll be more than enough fat there to out do any in the daiey milk or soy milk.
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More that the skimmed milk has different composition after the fats removed, and you’re quite right I think because I checked and the protein content is fractionally higher in skim than full fat 👍
 
JAS_OH1 said:
I want to make vegan mayonnaise! For some reason, buying it I know there's raw eggs in it and I'm okay with it, but making it, it's looking at the egg whites that grosses me out. And eggs are getting really expensive, too..

But without aquafaba!
Click to expand...
Eggs at Walmart are currently $3.97 and down the road and minute I can get farm fresh for $4. 😉
 
Barriehie said:
Eggs at Walmart are currently $3.97 and down the road and minute I can get farm fresh for $4. 😉
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I have a raincheck for a store about 12 miles from me for cage-free large eggs $3.99 a dozen but I haven't found a reason to go that far from home so I picked up a dozen at Aldi yesterday (also $3.97) to hold me over (I generally buy 4 dozen at a time). I could drive about 20 miles to find farm fresh but it's too cold out to find the motivation 😫
 
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