Firstly let me thank those three girls on the IPD forum (you know who you are!) for coming to my rescue and giving me invaluable advice on how to turn photo 1 into photo 3.
I was 9 eggs down when I went screaming for help!!!
Photo 2 - not quite thick enough
- It wasn’t easy, but knowing a few basic rules helped no end.
- Eggs at room temperature
- Whisk eggs until emulsified (really thick) BEFORE adding anything else (my biggest mistake – do it longer than you think you need)
- Add spoiled egg mixture (see photo 1) slowly until it’s all used up.
- By Gosh I’ve done it (see photo3 & 4)
Photo 3 - neally all mixed in
Photo 4 - My very own jar of mayo!
Must thank BC for my back up plan 'B'!!