Eggcyclopedia

Welcome to the The Incredible Edible Egg™ Eggcyclopedia, where you can access the latest egg information from A-Z. The Eggcyclopedia was developed by the American Egg Board (AEB) on behalf of America's egg farmers who are committed to caring for their hens and producing high-quality eggs for you and your families.

Just click on any letter below to bring up a list of egg terms and their related definitions.

Mayonnaise

A salad dressing made of eggs, oil, lemon juice or vinegar and seasonings. The egg yolk acts as an emulsifying ingredient to keep the oil and lemon juice or vinegar from separating. Mayonnaise is used as a spread, dressing and sauce and as the base for many other preparations, including aioli, rémoulade sauce, tartar sauce and Thousand Island dressing. For food safety in making mayonnaise, cook the egg yolks and the liquid from the recipe over low heat until the mixture reaches 160°F (71°C)... Then add the oil to the egg liquid mixture very slowly, so the oil can be properly incorporated.

– See Doneness Guidelines, Cooking Egg Yolks for Use in Recipes, Partnership for Food Safety Education, Raw Eggs, Salmonella