Why do boiled eggs liquefy in mayonnaise?

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Brigitta Frantl

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Why do boiled eggs liquefy in mayonnaise?
« on: 14/10/2009 15:30:03 »
Brigitta Frantl  asked the Naked Scientists:
   
Hi
 
"Why is it that when one makes egg mayonnaise, using chopped up boiled eggs, it becomes liquid after a day or two."
 
Brigitta

What do you think?

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Offline chris

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Why do boiled eggs liquefy in mayonnaise?
« Reply #1 on: 15/10/2009 19:49:59 »
Mayonnaise contains a lot of oil. And as the egg "yolk" is rich in fats, I suspect that the oil from the mayonnaise dissolves in the yolk (which contains a lot of cholesterol) and mobilises the lipid component.

Chris
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