Thatโs why Iโm in shock. ๐คฃ
To me, Mayo has always been a cold condiment.
But I guess in this case, there wonโt be any Mayo left at the end.
Discussion
Correct. It is a thin swipe that gets absorbed into the bread.
Youโre essentially frying in a mix of oil and egg yolk fats with a little extra flavoring, and it doesnโt run on the rest of the pan to burn there wasted.
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