Home-made mayonnaise question.
If use raw eggs most websites say good one week refrigerated. Like at: CBS News http://www.cbsnews.com/8301-505404_162-57397889-10391736/make-your-own-homemade-mayo/ , Food Network Alton Brown http://www.foodnetwork.com/recipes/alton-brown/mayonnaise-recipe/index.html , and Cookingforengioneers.com http://www.cookingforengineers.com/recipe/43/Homemade-Mayonnaise .
CHOW says "refrigerator for up to 4 days" when use raw yolk here: http://www.chow.com/recipes/11053-basic-mayonnaise
Not sure about egg beaters.
I coddle my egg(s) for mayo-based sauces. Put in warm water to get to room temp (so does not crack). Stir unbroken egg(s) in almost boiling water for 60 seconds. Cool then use. You will see the outside of the white just under the shell cooks. Have heard this is where bacteria is most likely to live. Egg shell are porous and it is nearly impossible to keep the chicken poop off eggs is why to coddle.
I like to use safflower oil, olive oil, or a combination depending on desired end results. Two parts safflower to one part EVOO is a personal favorite ratio. Find grapeseed oil also makes good mayo when out of the other two.
Vegetable-based lecithin makes mayo without use of eggs.
More on making home made mayo with a stick blender is here: http://chowhound.chow.com/topics/879386 ... still like your poem, Antilope!
Fresh mayo with better oil(s) tastes better and is more healthy than store bought. I do not buy mayo at the store anymore - YUCK. Have found it best for me to make small batches when crave with one egg yolk (to about 3/4 cup oil) so is gone before has any possibility of going bad.
From the Egg Safety Center:
"What part inside the egg carries bacteria?
Researchers say that, if present, most bacteria is usually in the yolk. The yolk contains nutrients bacteria need to grow. Bacteria have also been found to grow in the white, however not as often as in the yolk. This is why the Egg Safety Center and FDA advise not to eat raw or undercooked egg yolks and whites or products containing raw or undercooked eggs."
Thank you Antilope for educating us on yolk bacteria. CHOW is an awesome place for foodies to be. A great reason to use pasteurized eggs, or vegetable based lecithin for mayo making (best especially when prepare food for others). Or Egg Beaters. Seems I've been rolling the dice eating raw egg yolks. Gulp.
Wondering my chances of getting sick did a few searches. It says, "The inside of an egg was once considered almost sterile. But, over recent years, the bacterium Salmonella enteritidis (Se) has been found inside a small number of eggs. Scientists estimate that, on average across the U.S., only 1 of every 20,000 eggs might contain the bacteria. So, the likelihood that an egg might contain Se is extremely small – 0.005% (five one-thousandths of one percent). At this rate, if you’re an average consumer, you might encounter a contaminated egg once every 84 years." at: http://www.incredibleegg.org/egg-facts/egg-safety/eggs-and-food-safety
Different but related a recent study in The New York Times published April 24, 2013 says egg yolk lecithin consumption can increase heart disease risk: http://www.nytimes.com/2013/04/25/hea... . Will eating vegetable-based lecithin increases heart risk too; is what I now wonder?
Yes, the chance is smaller, but people should take extra precautions if they are feeding small children, older people, or those with compromised immune systems. As someone who actually had a mild case, and never wants to go through that hell again (I got it from slightly undercooked chicken, not eggs), I would do whatever I have to do to eliminate even that small chance.
One additional suggestion, for those that are going to coddle or pasteurize their own eggs, do it right before using them, don't do it in advance. Have been doing some research on eggs for something on my blog, and apparently there are two protective membranes on or underneath the shell that help prevent microbial penetration of the shell. When you get the eggs wet or wash them, those are lost and the egg is more vulnerable. (Commercially pasteurized eggs are given a wax coating to protect them.)
Some bacteria doesn't reach the yolk through the shell. The chicken's reproductive system is infected and the bacteria gets into the egg during formation.
"How does Salmonella infect eggs?
Salmonella are found in the intestinal tracts of animals, birds, reptiles, insects and humans. Salmonella may be found on the outside of the egg shell before the egg is washed or it may be found inside the egg if the hen was infected prior to egg laying."
In the past, I've made a number of recipes with eggbeaters that called for whole eggs. Don't see why you couldn't at least try. If it didn't emulsify as well as regular eggs, you could add a little more mustard (which is also an emulsifier).
Or if you prefer, you could try to pasteurize your eggs yourself, although I would recommend that you crack the eggs, use the whites for something else like waffles, and pasteurize the yolks over a water bath. (Out of shell pasteurization as opposed to in shell pasteurization - you can be more sure re what temp is reached with a digital thermometer actually in the egg yolks, as opposed to guessing from the temperature of the water.)
I made some Egg Beaters Mayonnaise today. The most perishable ingredient is the Egg Beaters egg substitute. So why shouldn't the mayonnaise made with it last as long as the expiration date on the Egg Beaters package? I think it should.
From the Egg Beaters website FAQ:
"...Egg Beaters go through double pasteurization so they're safe to consume raw."
After chilling in the fridge, I couldn't tell it wasn't Best Foods/Hellmanns on a sandwich.
Here's my tested recipe:
EGG BEATERS MAYONNAISE made with a STICK BLENDER
Makes about 1-1/4 cups of Egg Beaters Mayonnaise
1/4 cup Egg Beaters Original egg substitute (I used it cold)
1 Tablespoon Lemon Juice (bottled OK)
1 teaspoon Distilled White Vinegar
1 teaspoon Dry Mustard (or 1/4 tsp prepared yellow mustard)
1/4 teaspoon Table Salt
dash White Pepper
1 cup Vegetable Oil, room temperature (like canola, corn oil, etc.*)
Pour 1/4 cup of Egg Beaters into bottom of 16-oz canning jar or other tall narrow jar that allows you to immerse the mixing blades of a STICK BLENDER all the way to the bottom. The jar should be only slightly wider than the end of the STICK BLENDER.
Add Lemon Juice, Distilled White Vinegar, Dry Mustard, Table Salt and White Pepper.
Place mixing blades of STICK BLENDER (TURNED OFF) all the way to the bottom of the jar, pressing down over the Egg Beaters and Spices.
Add 1 cup of Vegetable Oil while holding the end of the STICK BLENDER in place over the Egg Beaters and Spices.
Turn STICK BLENDER on HIGH SPEED, while holding it in place at bottom of jar for about 5-seconds, until you see mayonnaise form under STICK BLENDER's mixing blades.
Slowly pull the running STICK BLENDER upward until the mixing blades reach the top of jar, taking about 5-seconds more. Turn off STICK BLENDER. The STICK BLENDER will turn the Vegetable Oil and Egg Beaters into mayonnaise as it is pulled slowly to the top of the jar.
Store the Egg Beaters Mayonnaise in an airtight container in the refrigerator.
Makes about 1-1/4 cups of Egg Beaters Mayonnaise.
*Olive Oil makes a strong flavored mayo that tastes very different from regular mayonnaise. So just be aware of this if you choose to use olive oil.
Canola is a neutral flavored oil that makes a mayo similar to most store brands.
I mainly chose Egg Beaters because it is double pasteurized and I don't have to worry about salmonella. It is also made from all egg white and has 0 cholesterol.
Surprisingly Egg Beaters makes a really nice mayonnaise without egg yolks. It looks exactly like mayonnaise made with egg yolks or whole eggs.
With a stick blender the mayonnaise is done in less than 10 seconds. I've never had a failure making mayonnaise with this method.
Watch this YouTube video. It shows how easy it is
to make mayonnaise with a stick blender.
The conventional wisdom is that it will keep about three weeks, refrigerated. And as it is the yolk of the egg that has the properties you need to make mayo, and as Egg-Beaters do not contain yolks, I don't think those will work. The yolks do not have to be completely uncooked, though. They can be at the coddled stage.