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| A teaspoon of Mayo. | Login/Join |
Has Achieved Nirvana |
It’s an internet hack that makes regular scrambled eggs taste like the ones French chefs make in fancy hotel restaurants. No milk, no cream. Just a teaspoon of Mayo per two eggs before cooking. Whisk (it won’t incorporate completely) and cook them normally. No need for the 7-8 minutes the French method takes. Let me know what you think?
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| (self-titled) semi-posting lurker Minor Deity  |
You know I have to ask: regular Mayo or the good stuff?
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| Has Achieved Nirvana |
Requires further research but I doubt it matters.
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Minor Deity |
I believe this is now the most disgusting thing I’ve ever read on the Internet. | |||
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| Has Achieved Nirvana |
Mayo is egg whites and salad oil. Kewpie includes egg yolks. What’s disgusting about that?
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| (self-titled) semi-posting lurker Minor Deity |
You're probably right about it not mattering for eggs, although Mr. SK has found numerous times that many of his recipes, based on Kewpie mayo, tend not to work with American-style mayo. Separate from this, I mentioned this post to him, which got us talking about different ways that eggs are prepared in Japan. He makes a rolled egg dish (I don't know what to call it, I'll see if I can find a photo) that is prepped like scrambled eggs, except he mixes in soy sauce and sugar (and nothing else, I think).... Anyway, we were talking about in northern Japan, they don't make it take way, and instead they use dashi (Japanese soup stock made from kombu and katsuobushi fish flakes). I don't think I've ever had that, so he's going to make that for me soon. 
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| (self-titled) semi-posting lurker Minor Deity |
This is what I mean by rolled eggs:  Imagine you were going to make scrambled eggs, so you mix up the eggs, beat them with a whisk or a fork, and then instead of scrambling them, you use a special pan and "roll" them, so they end up like this. Yummy, and pretty!
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| (self-titled) semi-posting lurker Minor Deity |
The rolled eggs are called tamago-yaki. This is a tamago-yaki pan:  It's maybe 6-7 inches wide.
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Has Achieved Nirvana |
Authentic mayonnaise is made with yolks; I used to make it at home all the time. Julia Child had a recipe using a food processor. Easy peasy. I've never seen a recipe made with just whites but I'm sure there's someone out there who has one.... Why Kewpie tastes different.
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| (self-titled) semi-posting lurker Minor Deity |
Whoa, thanks for posting that article, WTG! Some of those details I knew, but I didn't know about the difference b/w US kewpie and Japanese kewpie. We actually buy both at different times, because our local grocery store (usually) has Kewpie, and it's clearly marketed for the US. But when we get it from the Japanese grocery store, it's obviously an import... I'll have to double check of course, but assuming that's right, we'll have to do a taste test and see if we can tell.
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| Has Achieved Nirvana |
When I buy Kewpie I go to Mitsuwa, so I haven't tried the US version. I don't know how different it does/doesn't taste. But I'm one of the folks mentioned in the article who buys Mexican Coke. I think it tastes completely different and much better than the American version. Part of it is sugar vs high fructose corn syrup, and part of it is the glass bottle. Please be sure to report the results of your tasting!
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| (self-titled) semi-posting lurker Minor Deity |
Agreed. I try not to drink sodas very much, but the ones with actual sugar are much better. That syrup is just nasty!
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