This is a two-part question about eggs...?

Question

1: Why don't eggs ever splash around when you're beating them with a fork into a bowl?

2. How could mayonaise have no protein in it when it's practically made up of beaten eggs which have protein?

Winner gets 12 points...2 for posting and 10 for best answer. :)

Thanks

Answer 1

As for the splashing around, it's because of the consistency of the egg.  When cool (out of a fridge), they're sort of mucousy (sounds gross) or viscous, however you want to describe it and while it "flows," it doesn't really splash.  And as for the mayo, it's because it's made with egg whites not egg yolks. It's my understanding that all the protein of an egg is in the yolk.

Answer 2

1 the viscosity of the egg is thick, not watery

2 probably because its made up of mostly oil and the serving size is only 1 tbsp so the proportion of the egg to the other ingredients isnt big..they probably use mostly egg yolks and still a small amount, where most of the protein is in the whites

Answer 3

Egg whites will splash if the egg is old and at room temperature. One of the signs of a nice fresh egg is if the egg whites 'bind' well when you beat them, even at room temp.

Real mayo made with a mixer should have just as much protein as the eggs you use. Natural emulsification using oil and lemon juice should not break down egg protein appreciably when you mix mayo from scratch and you use it fresh.

I cannot vouch for store bought. Many odd things are done to mayo when it is processed and emulsified in a factory. Plus, protein does tend to break down when left in an acid solution for a long time, like mayo is on a store shelf.

Answer 4

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Answer 5

1. The thickness of the egg itself keeps it from splashing like water or another less solid liquid.

2. Mayonaise is made up of egg whites only. I think.

Dunno...thats my guess.