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Nathalie Chiva[_2_]

On Fri, 24 Apr 2009 12:24:12 -0700 (PDT), wrote:

>On Apr 24, 7:39*am, Becca > wrote:
>> Today, the family is meeting at Mom's house and we are having lunch. *
>> She likes Forgotten Cookies, and it always leaves me with 2 egg yolks.
>> Once again, I tried to make mayo, this time using Alton Brown's recipe,
>> and again it was a failure. *This happens every 2-3 years, when I try to
>> make mayo, but it is always such a sad disappointment.
>>
>> Mayo, who needs it anyway! * Next time I have a couple of egg yolks, I
>> will make sugar-free lemon curd. *It always turns out well. :-)
>>
>Without details of your method, or watching you make it, what you're
>doing wrong can't be pinpointed. I've reviewed McGee and other
>articles about it and my best guess of an easy flaw to fall into would
>be not having the materials, especially the yolks, at room
>temperature. Do keep trying, it's such a treat to be able to flavor
>it however you like. -aem

I've been using an egg just out from the fridge in the past 10 years
and I hardly ever fail. The few times I did fail, I started again with
a new egg (and used the failed stuff as "oil") and got it right.

Nathalie in Switzerland