Eggs and the Laws of Physics

Jun 25, 2011

So I gave eggs a whirl tonight... those of you who bake will probably laugh at this, but just go into it knowing that I don't (bake).

Now, based on the knowledge that no matter how much I chew eggs, they only break down so much, I went into this experiment thinking that a pureed version of egg salad would have bits of the white part of the hardboiled egg suspended throughout it.  I wasn't necessarily opposed to that idea, but it's what I expected.  

So, I boiled 4 eggs, pulverized them with a whisk and then added mayo as though I were just making regular egg salad (I'm not allowed fibrous stuff like celery yet, so it's just eggs and mayo), then popped it in the food processor.  The first go-round was a bit dry, so I added some mayo and put it through again.  It still seemed a little un-babyfood like, but I tried it and the taste was perfect... I didn't want to overdo the mayo for the sake of proper consitency.

Good thing I made that call because I don't think it ever would have gone to babyfood consistency no matter how much mayo I added; I think the laws of physics would have prohibited it.  The texture was silky smooth when you eat it (which shocked me... no egg bits at all), but it behaved like a cross between frosting and merangue.  I really thought the texture wouldn't be anything I'd like, but it's actually great.

So as I'm spooning it into single serve tupperware containers, I'm marveling at this unexpected, fluffy consistency and I can hear my husband chuckling.

"Ya know," he says, "when you're making a merangue, it's the eggs that make it fluffy."

Did I mention that he's a domestic god and I, most decidedly, am not?

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