Effects of adding mayonnaise to egg liquid in cooking by boiling

Abstract

[Purpose] Reportedly, adding mayonnaise to egg liquid improves the texture and taste of dishes such as tamagoyaki and pudding. This study aimed to clarify the effects of adding mayonnaise to egg liquid during boiling in addition to baking and steaming by examining its impact on texture.[Methods] Eggs were broken and stirred to prepare the egg liquid. The test samples were prepared by adding mayonnaise to the egg liquid, followed by mixing and stirring. The prepared egg liquid was filled into casing bags and boiled for a certain period. The “hardness” and “elasticity” of the gels were evaluated using sensory tests and texture analyzer.[Results] The texture analyzer examination of the boiled egg liquid gels showed that the test samples were significantly softer and less elastic (less chewy) than the control samples. These results were consistent with the findings of sensory evaluation in which the test product was significantly softer. The results indicate that adding mayonnaise to egg liquid during boiling, in addition to baking (tamagoyaki) and steaming (pudding), softens the texture of the product after cooking. Therefore, adding mayonnaise to egg liquid in cooking by boiling, such as in egg drop soup, may improve the softness of texture.