My grandad taught me this trick when I was like 7 and old enough to make a grilled cheese, and it was like magic to me, and is still really, I just thought about it and I really don’t know any food chemistry so naturally brought me to reddit to seek out my tasty answer.
In: Chemistry
I haven’t actually researched the answer but my intuition tells me it can’t be so dissimilar because mayo is oil and egg beaten in a certain way which causes to emulsify – combine and acquire that consistency. I never heat mayo but I am guessing it may change it back to behaving (looking and tasting) more like oil
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