Egg Emulsions: The Magic of Mayonnaise | Edible Science Explained

Why does mayonnaise work when oil and water normally do not mix? The answer lies in the incredible science of emulsions. In this video, we break down the step-by-step process of creating mayonnaise while uncovering the chemistry of egg yolks, lecithin, and how millions of tiny oil droplets get suspended to form a smooth, creamy spread.

You’ll see:
• The role of egg yolk proteins and natural emulsifiers
• How slow whisking transforms oil and vinegar into a unified sauce
• Why timing, acidity, and technique are everything

This is food science you can eat — a recipe that’s both delicious and educational.