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HELP!!!!!! Made egg salad for sandwiches and got it too wet!! Can I save it?!!
- Thread starter cheezz
- Start date
After I stopped running in circles screaming, I threw it all into a strainer...
I got out about 2/3 cup liquid!!! It saved it, but how did this happen?!
I used a dozen eggs (rinsed and dried with paper towels before mashing), 1 tbl sugar, 1 tbl vinegar, 2 tsp mustard, salt and pepper. Nothing to account for all that liquid!
I got out about 2/3 cup liquid!!! It saved it, but how did this happen?!
I used a dozen eggs (rinsed and dried with paper towels before mashing), 1 tbl sugar, 1 tbl vinegar, 2 tsp mustard, salt and pepper. Nothing to account for all that liquid!
Good thinking on the strainer! Now why didn't I think of that? It's always the obvious that eludes
me. Meanwhile, it seems a lot of people have problems with runny egg salad, but haven't found a solution. Omitting some of the mayonnaise is not an option, since the egg salad comes out too dry and crumbly.
Try using dry mustard instead of wet next time, although a mere 2 tsp couldn't possibly account for all that liquid. You could omit the 1 Tbsp vinegar, since mayonnaise already contains it, but then it would be a whole different recipe. In addition, I would omit the sugar - it's also already in the mayonnaise, and it creates moisture.
me. Meanwhile, it seems a lot of people have problems with runny egg salad, but haven't found a solution. Omitting some of the mayonnaise is not an option, since the egg salad comes out too dry and crumbly.
Try using dry mustard instead of wet next time, although a mere 2 tsp couldn't possibly account for all that liquid. You could omit the 1 Tbsp vinegar, since mayonnaise already contains it, but then it would be a whole different recipe. In addition, I would omit the sugar - it's also already in the mayonnaise, and it creates moisture.
I have never heard of egg salad for sandwiches made the way you make it. . .
Sugar, vinegar, mustard, salt and pepper. Maybe it was the eggs? Extra juicy eggs and the sugar and salt drew out the water?
Was it humid when you made the egg salad and were the eggs cold? The stuff was watery from moisture from the air condensing on the cold eggs?
I always use mayo with some mustard to sharpen it up, maybe add a little finely chopped celery and then season with salt and pepper.
Sugar, vinegar, mustard, salt and pepper. Maybe it was the eggs? Extra juicy eggs and the sugar and salt drew out the water?
Was it humid when you made the egg salad and were the eggs cold? The stuff was watery from moisture from the air condensing on the cold eggs?
I always use mayo with some mustard to sharpen it up, maybe add a little finely chopped celery and then season with salt and pepper.
Weird. I always blame watery egg/tuna/potato salad on the onions and celery, but only after sitting
awhile, and in this case you didn't add any vegetables.
I hope the strainer did the trick. I also wonder about the source of the eggs. Perhaps the salt and sugar drew the liquid out.
awhile, and in this case you didn't add any vegetables.
I hope the strainer did the trick. I also wonder about the source of the eggs. Perhaps the salt and sugar drew the liquid out.
It was pretty weird all right. I've had this problem before, but not this bad.
The eggs were dry - I towel them off before using my pastry blender to cut them up. They were dry and it wasn't humid. The strainer did the trick, though and I got lots of compliments. Whew!!
The eggs were dry - I towel them off before using my pastry blender to cut them up. They were dry and it wasn't humid. The strainer did the trick, though and I got lots of compliments. Whew!!