Age and cooked temperature can effect the viscosity of the yolk as well I think.
I know the whites get more watery with age.
One would have to do an experiment with fresh gathered eggs under controlled conditions.
This guy did something with store bought eggs.

Find me an 18pack for $2 and I will do some testing.

JRinPA wrote: ↑Wed Aug 07, 2024 8:03 am Find me an 18pack for $2 and I will do some testing.

The guy moved to Austin Texas some time back and an 18 pack of eggs is closer to 4 dollars.

worth1 wrote: ↑Mon Aug 05, 2024 6:01 am I watched a video where the guy taste tested all the different eggs and couldn't really tell the difference between one or the other.
One thing for certain there isn't much regulation as to what people can put on the carton.
Much of it is to just jack the price up.
Stuff like cage free and so on.

Do you know what cage free can mean?

Free range chickens, as far as I understand chickens, tend to lay their eggs about anywhere they get the urge. Any convenient hedge or tree root works as a nest. I believe some subset of chickens have to undergo some behavioral modification to get them to lay eggs where they should.

Cage free chickens, where do they lay eggs? My daughter is our resident chicken expert. She’s had chickens since forever.

I trade tomatoes for eggs. Growing Tomatoes are way less of a pain than being a chicken rancher.

Tormato wrote: ↑Thu Aug 08, 2024 7:43 pm

worth1 wrote: ↑Mon Aug 05, 2024 6:01 am I watched a video where the guy taste tested all the different eggs and couldn't really tell the difference between one or the other.
One thing for certain there isn't much regulation as to what people can put on the carton.
Much of it is to just jack the price up.
Stuff like cage free and so on.

Do you know what cage free can mean?

Yeah they have the privilege of stepping out in a tiny area the size of a pickup and seeing the sky.
Cage free is they aren't cooped up in a cage but cooped up in a laying house.

There's not really any government regulations as to what you can claim on a package of eggs or much of anything.

The same goes for the ridiculously expensive American wagyu beef.
There's no real regulation as to the percentage of wagyu to American beef in the crossbreed.
I've tried it a couple of times and can't tell the difference.
Besides that the way the beef is raised in Japan has a lot to do with it.
These poor animals would probably die of a heart attack if they weren't butcherd.
The Japanese culture is well known for self indulgence with little regard for anything or anyone else else.

I saw them eat a live carp one time on a TV show.

Also if you look at the ingredients of the kewpie mayonnaise it has soy bean or canola oil in it.
Not exactly what a person would call a good oil to make mayonnaise out of.
You'd think for the price the stuff would have a better oil.
I think the big difference is probably the msg that is in the stuff made in Japan.

I didn’t acquire the taste for the Japanese mayonnaise. I wonder what mayonnaise is popular in France and what it tastes like?

We switch out between Duke’s and Hellmann’s. I got where I didn’t like Aldi’s version.

karstopography wrote: ↑Fri Aug 09, 2024 9:02 am I didn’t acquire the taste for the Japanese mayonnaise. I wonder what mayonnaise is popular in France and what it tastes like?

We switch out between Duke’s and Hellmann’s. I got where I didn’t like Aldi’s version.

I've looked till I'm blue in the face trying to find out popular brands in Europe.
Most every country over their had laws on the amount of yolks used in mayonnaise and still legally call it mayonnaise.

karstopography wrote: ↑Thu Aug 08, 2024 8:53 pm Free range chickens, as far as I understand chickens, tend to lay their eggs about anywhere they get the urge. Any convenient hedge or tree root works as a nest. I believe some subset of chickens have to undergo some behavioral modification to get them to lay eggs where they should.

Cage free chickens, where do they lay eggs? My daughter is our resident chicken expert. She’s had chickens since forever.

I trade tomatoes for eggs. Growing Tomatoes are way less of a pain than being a chicken rancher.

Interesting. I don't remember my hens laying any eggs outside of their nests for 20+ years. Maybe Austalorps/Barred Rocks/Orpingtons are better behaved? I seem to remember as a kid I'd occasionally find some Leghorn eggs in the barn or some shed. I figured it was because Leghorns are crazy skittish.

worth1 wrote: ↑Fri Aug 09, 2024 9:17 am

karstopography wrote: ↑Fri Aug 09, 2024 9:02 am I didn’t acquire the taste for the Japanese mayonnaise. I wonder what mayonnaise is popular in France and what it tastes like?

We switch out between Duke’s and Hellmann’s. I got where I didn’t like Aldi’s version.

I've looked till I'm blue in the face trying to find out popular brands in Europe.
Most every country over their had laws on the amount of yolks used in mayonnaise and still legally call it mayonnaise.

This could be entirely inaccurate and/or made-up, but it's possibly true. Here's what some AI assistants said when I asked:

Prompt: What brands of mayonnaise are popular in Europe?

Model A:

Popular Mayonnaise Brands in Europe

Mayonnaise is a widely consumed condiment in Europe, with various brands available across different countries. Here are some popular mayonnaise brands in Europe:

1. Western Europe:

Hellmann's (UK, Ireland, Netherlands, Germany): A well-known brand with a strong presence in Western Europe.
Heinz (UK, France, Germany): Another popular brand with a wide distribution network in Western Europe.
Calvé (Netherlands, Belgium): A Dutch brand popular in the Netherlands and Belgium.
Duke's is not commonly found in Western Europe.

2. Southern Europe:

Kraft (Italy, Spain): Kraft is a popular mayonnaise brand in Italy and Spain.
Maïsor (France): A French brand with a strong presence in Southern Europe.

3. Eastern Europe:

Provansa (Poland, Czech Republic): A Polish brand with a significant market share in Eastern Europe.
Président (Poland, Russia): A French brand popular in Eastern Europe.

4. Nordic Countries:

Hellmann's (Denmark, Norway, Sweden): Hellmann's is widely available in Nordic countries.
Milda (Denmark): A Danish brand with a significant market share in Denmark.

Please note that this is not an exhaustive list, and availability may vary depending on the country and region. Local brands and store-brand mayonnaises are also widely available in Europe.


Model B:

In Europe, several brands of mayonnaise are popular, with preferences varying by country. Some of the well-known brands across the continent include:

Hellmann's: Originally an American brand, Hellmann's is widely available and popular in many European countries. It’s known for its creamy texture and rich flavor.

Kühne: A German brand, Kühne offers a variety of condiments, including mayonnaise. It's particularly popular in Germany and neighboring countries.

Bénédicta: This French brand is well-known in France and other parts of Europe. Bénédicta offers a range of sauces, including traditional mayonnaise and flavored varieties.

Calvé: A Dutch brand owned by Unilever, Calvé is popular in the Netherlands and other parts of Europe. It’s known for its smooth texture and balanced flavor.

Thomy: A Swiss brand, Thomy is popular in Switzerland, Germany, and Austria. It’s well-regarded for its high-quality ingredients and distinctive taste.

Amora: Another French brand, Amora is known for its mayonnaise and mustard products. It’s widely used in France and is gaining popularity in other European countries.

Mayo (MAYO): This is a generic term for mayonnaise in several countries, but in some regions, it’s also associated with local brands or homemade varieties.

Heinz: While originally American, Heinz mayonnaise has gained popularity in Europe due to the brand’s strong presence with ketchup and other condiments.

Remia: A Dutch brand, Remia offers a range of sauces, including mayonnaise, and is popular in the Netherlands and other European countries.

Stokes: A British brand known for its high-quality, artisanal mayonnaise, Stokes is becoming increasingly popular in the UK and beyond.

In addition to these brands, many countries have local brands that are popular within specific regions. For example, in Belgium, Devos Lemmens is a well-known brand, and in the UK, Colman’s also offers mayonnaise alongside its famous mustard.

Flavored varieties of mayonnaise? Apparently, Duke's has bacon and tomato mayonnaise, and loads of other flavors of mayonnaise exist.

Tormato wrote: ↑Thu Aug 08, 2024 7:43 pm

worth1 wrote: ↑Mon Aug 05, 2024 6:01 am I watched a video where the guy taste tested all the different eggs and couldn't really tell the difference between one or the other.
One thing for certain there isn't much regulation as to what people can put on the carton.
Much of it is to just jack the price up.
Stuff like cage free and so on.

Do you know what cage free can mean?

The terms "cage free/free range" are nothing more than a scam perpetuated by the large poultry/egg producers. USDA only requires access to the outdoors . A 3/4 sq. foot "door" leading to to a small fenced in enclosure provides that access. Now the bird and egg producers can legally use that coveted label.

The only actual "free rangers" are lots of the homesteaders and almost all of the survivalist. I watch a doctor from India who says that if something has an ingredient label on it, you shouldn't be eating it. More and more I am beginning to think he's right.

Shule wrote: ↑Fri Aug 09, 2024 11:27 pm Flavored varieties of mayonnaise? Apparently, Duke's has bacon and tomato mayonnaise, and loads of other flavors of mayonnaise exist.

Then there is Mayochup, which in the Cree language sounds like...


...oh, I'm not going there.

Cage free means the chickens don't have to pay rent.

Anybody else get up in the middle of the night during mayonnaise season?

Last night I found my Saturday lunch sandwiches that didn't get eaten. Sweet deer baloney, mayo, on rye. So of course I put more hellman's on top, a huge slice of tomato, salt and pepper. Next sandwich, same way. Just made two more for today's lunch, same way, and sitting down now to look at everyone's tomato posts and there it is, more mayo...

JRinPA wrote: ↑Wed Aug 14, 2024 11:17 am Last night I found my Saturday lunch sandwiches that didn't get eaten. Sweet deer baloney, mayo, on rye. So of course I put more hellman's on top, a huge slice of tomato, salt and pepper. Next sandwich, same way. Just made two more for today's lunch, same way, and sitting down now to look at everyone's tomato posts and there it is, more mayo...

I lived on mayonnaise and tomato sandwiches growing up on the farm.
For me it was Mom's homemade white bread.

My mom never baked bread when I was a kid. Later on, some, but nothing with regularity. For years it was alway maiers Italian as the white bread.

For me now it is usually cheapest white bread for tomatoes but we loved this walmart NY Deli Rye for reubens and now apparently I love it for sweet baloney with mayo. The tomatoes are just a rider on it the last couple days.

I am using that Best Foods (hellmans) that I bought on amazon and some had "leaked". I could find nothing wrong with it. Their use of recycled plastic makes it look terrible through the jar...and that look combined with the spurting out was a poor presentation upon opening the cardboard box. But I think you were onto something with unpressurized cargo planes. The answer from amazon is always "here is your refund" and I'm sure they didn't listen to my input about air shipping mayo.

What I'd give for a jar of the Hellmann's that was 10 years ago.