Hard Boiled Mayonnaise- Eggs - April 2010

I knew I was going to make mayonnaise.  However, I was concerned about food safety so I thought I would pasteurize my eggs.  During my research I discovered (from Ms. Julia Child) that you could make hard-boiled egg mayonnaise.  I was intrigued.  Here are the ingredients:

3 hard boiled egg yolks

3 hard boiled egg whites, sieved

1.5TBSP vinegar

¼ tsp dry mustard

¼ tsp white pepper

¼ tsp salt

½ to 1 cup oil (I used olive oil)

First I had to make the boiled eggs.  I am always searching for the best method to get the beautiful non-green tinged egg yolks.  I came upon an old technique from the Georgia Egg Council and I tried that.  It even promised to make the eggs easy to peel.  Here are the steps: 

1. Cover eggs with cold water with an inch of water over the eggs. 
2. Bring just to a boil.
3. Remove from heat, cover and let stand for 17 minutes.
4. Shock in ice water for two minutes (bring the original pan of water back to a boil now)
5. Put the eggs in the boiling water for 10 seconds
6. Put the eggs back in the ice-water bath for 20 minutes.

The yolks turned out beautifully!!

However, these were the hardest to peel eggs I’ve ever dealt with.  Next time I’m skipping steps 4 and 5.

Now for the Mayonnaise.

Beat the yolks, vinegar, mustard, pepper and salt together until you have a smooth paste.  Then add the oil ONE DROP AT A TIME until you get a nice consistency.  You can then drizzle in the oil a little bit faster. 

I then added the sieved egg whites with the immersion blender to get a nice mayo thickness.  A little prepared mustard to round out the flavor and viola Mayonnaise.  I will say that I was very angry with the mayo until Sly pointed out that I needed to add the sieved egg whites (I managed to gloss over that ingredient/step).  The effect was quite good though.

I had plenty of eggs left over, so I made some eggs salad.  A little granulated garlic and little more white pepper, two slices of bread

 Totally Awesome.