Hi there! Chef Mike at your service! I've been a chef for over 20 years, and I've picked up a few things about food science along the way. Your question about how much mayo equals one egg is a fascinating one! While it seems straightforward, there's actually a lot to unpack.

You see, mayonnaise isn't just made from eggs. It's an emulsion, a stable mixture of two liquids that normally wouldn't mix, like oil and water. In mayonnaise, the egg yolk acts as the emulsifier, a substance that allows the oil and water to combine and stay mixed.

Now, a standard large egg yolk is roughly 1 tablespoon. A typical mayonnaise recipe uses 1 egg yolk to emulsify about 1 cup of oil. However, mayonnaise also contains other ingredients like vinegar or lemon juice (the water-based liquid), mustard (which also aids in emulsification), and salt.

So, you can't directly equate a specific amount of mayonnaise to one egg. Here's why:

* Variable Egg Sizes: Egg yolks come in different sizes, just like eggs themselves. A jumbo egg yolk will hold more oil than a small egg yolk, resulting in more mayonnaise.
* Recipe Variations: Different mayonnaise recipes call for different ratios of oil to egg yolk. Some recipes might use 1 cup of oil per yolk, while others use a bit more or less, affecting the final yield.
* Additional Ingredients: The amount of vinegar, lemon juice, and other ingredients also changes the overall volume of the mayonnaise, making a direct comparison difficult.

**Thinking about your question practically:**

If you're substituting mayonnaise for eggs in a recipe, you're likely looking for its binding or moistening properties. In this case, a 1:1 substitution by volume (e.g., 1 tablespoon of mayonnaise for 1 tablespoon of egg) is often a good starting point. However, keep in mind that the final result might have a slightly different texture or flavor.

In Conclusion:

While there's no simple answer to "how much mayo equals one egg," understanding the science behind mayonnaise can help you make informed decisions in the kitchen. When substituting, consider the specific recipe and the role of the egg, and don't be afraid to experiment!

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Mayonnaise: Substitute 3 tablespoons mayonnaise for each egg called for in recipe. Flour: 1 egg = 2 tablespoons liquid + 2 tablespoons flour + ? tablespoon shortening + ? teaspoon baking powder. Egg substitute: Substitute 1/4 cup egg substitute plus one teaspoon of oil to prevent rubbery texture.read more >>