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Why are eggs in mayonnaise?

Updated: 10/7/2023
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Wiki User

14y ago

Best Answer

Egg yolk contains lecithin which is an emulsifier or surfactant which acts as a dispersal agentfor fat in water. I don't get the chemistry, but then, I don't have to get it

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11y ago
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14y ago

The short version: they help the water and oil to mix.

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12y ago

The egg in the mayonnaise is not raw. It is pasteurized by cooking at a low temperature.

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12y ago

For its taste and conserving properties.

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Q: Why are eggs in mayonnaise?
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