Yes, in some recipes. Remember that mayonnaise contains quite a bit of oil as well as eggs, so adjust your recipe accordingly.
A normal bottle of any mayonnaise will not contain 12 eggs. While egg yolks are used to make mayonnaise, the main ingredient is oil, not egg.
Yes! According to the Duncan Hines website, you can use mayonnaise to replace the eggs and oil called for on the box directions. Make a direct substitution of mayo for the oil. You have omitted the eggs, so you might need to add a little more water to get a proper cake batter consistency.
Yes, in fact mayonnaise can only be made with raw eggs.
In an apple cake recipe, it probably would not make much difference if you were to only use two eggs instead of three. If you are concerned, add a tablespoon of mayonnaise for the last egg. In many, many recipies a tablespoon of mayonnaise can be substituted for an egg without any difference in taste.
The eggs you can substitute are duck, goose or ostrich eggs - basically any egg. All eggs have the same nutritional value, but make sure the eggs you use are fresh. When cooking, check the desired size. The nutrition value is the same in all eggs but not the size. For example, don't substitute a jumbo egg for a peewee egg (these are sizes) as you will get too much wet ingredient than desired for that recipe. Also, don't substitute a peewee egg for a jumbo egg because you won't get enough wet ingredient.
Some cake recipes specifically call for mayonnaise, but generally it's not a good substitute for eggs in baking. Eggs are a unique ingredient -- an emulsion of liquid, protein and fat in a delicate balance. Virtually nothing acts the same way in cooking, as eggs do.There is vinegar in mayonnaise. I would think you cannot.Another answer: Actually Mayonnaise CAN be used. But only in specific cakes. Such as Chocolate. Not naming names, THE mayonnaise that tells you to "Bring out the Best"....Has a Chocolate Mayonnaise cake. For the 3 eggs the recipe calls for, you use 1 cup of mayonnaise instead. It was incredible. AND no traces of vinegar were detectable. Haven't tried it in cookies yet, but it's worth a shot. The mayo also replaced the oil the recipe called for.A friend of mine introduced me to Chocolate Mayonnaise Cake about 6 years ago. I could not believe how great it tasted. I have made quite a few myself now over the past 6 years and at present it is my favorite cake on this planet. Being an old school chef and baker for over 30 years, I have of course heard of this substitute but never put it into practice until 6 years ago. Wish I had tried it sooner! Eggs, unless you have your own chickens for laying, are much cheaper though.
Yes, you do. If you are allergic, perhaps there is something that can substitute it?
boiled, poached, scrambled, fried, omelette, mayonnaise, egg nog, curries, pickles...the list is endless!
Mayonnaise is an emulsion meaning its a fat suspended in water. The trick is to add your fat into the water slowly so that it mixes evenly. This recipe should help you out. http://www.foodnetwork.com/recipes/paula-deen/mayonnaise-recipe/index.html -The fat is emulsified into eggs, not water.
The best how to make great scrambled eggs is to use a spoon to gently scrape the eggs up while cooking instead of mixing the eggs in a bowl before cooking.
1/4 cup applesauce per egg being replaced
No. There are hair products that that use the word "mayonnaise" in them but it is not the mayonnaise you eat.