I always thought eggs were okay, a good source of protein, easy to eat, versatile, easy to store. Then I tasted a fresh egg from our chickens. WOW! Rich flavor, almost orange yolk, yolk stands up perky and knowing it’s GMO and antibiotic-free is a wonderful bonus.
During the spring our 3 chickens were so prolific, laying up to 17 eggs a week. There is just so much omelet one can eat in a week. I needed some new ideas.
I’d tried mayonnaise before, unsuccessfully. Pouring in the oil to fast and then having the mayo separate, Uuurrrrggg! To name one challenge. Then I came across this technique by mommypotamus. It uses an emersion blender and allows you to put in all the ingredients at once and then blend them together to a perfect texture.
Amazing Homemade Mayonnaise made from Garden Fresh Eggs: * 3 egg yolks * 1 tbsp vinegar * 1/2 tsp salt * 1/2 tsp honey * 1-2 tbsp whey * 1 cup extra virgin olive oil (or cold-pressed sunflower oil for a more neutral flavor) Place all ingredients, except the oil, in the emersion blender cup, pour oil on top. Put emersion blender all the way to the bottom of the cup. Begin to pulse. When yokes begin to mix with oil continue to pulse and lift the emersion blender a little bit higher until it is all completely incorporated. Allow fermenting for seven-hour before storing in the fridge. (This adds a month to the expiration date) It will last for two months in the fridge.
During the summer while our birds molted I ended up buying eggs. It worked wonderfully with these eggs too although it was a little paler.