The texture thing that makes mayo bad for so many applications goes away completely. You break the emulsion, you fry in the oil, the egg becomes a beautiful crust. You think of it less as mayo and more as a spreadable egg wash
Exactly. I am not a fan of mayo and was reluctant to try it, but we had grilled cheese for family meal once when I waited tables. The chef used mayo on the outside and mother of pearl were they good.
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