Mayonnaise Is Great for Washing Eggs
A couple of days ago, I was making my favorite broccoli stalk pie and realized that I was out of eggs and therefore had nothing to make an egg pie with . I cursed my lack of attention to the refrigerator and stomped around the kitchen, not wanting to go to the grocery store, but not seeing the way around – and then I remembered: there are always eggs in mayonnaise.
Do not shout at me! It’s very smart and logical! Many people hate mayonnaise as a condiment because of its color and texture, and I understand that! But even if you hate it as a spread on bread, an emulsion of eggs, oil, and vinegar can work wonders as an ingredient (almost undetectable). (If the eggs, oil, or vinegar in your food irritates you simply because they were previously emulsified, I urge you to grow up!)
Using mayonnaise as an egg cleaner is very simple: just apply it with a brush. A thin translucent layer is sufficient. On a scale of egg white only to egg yolk only, this wash is an accurate indicator for a yolk only approach due to the small amount of sugar present in the seasoning (and obviously in the eggs). If you are worried about the taste of mayonnaise, please don’t worry. The lean teaspoon I used for the edges of my broccoli stalk pie was unnoticeable to me, but if you’re having any super-tasting situation, the worst you’ll try is a tiny hint of sweet acidity.
Best of all, using mayonnaise means you don’t have to use a tiny piece of egg and then throw the rest down the drain, which means you can save the eggs for frying and eating. (Are there people out there who convert their egg wash eggs into scramble? Don’t say in the comments!)