# What to do with two egg whites

**URL:** <https://boards.straightdope.com/t/what-to-do-with-two-egg-whites/596733>\
**Category:** Cafe Society\
**Created:** [September 18, 2011, 7:10pm UTC](https://boards.straightdope.com/t/what-to-do-with-two-egg-whites/596733 "2011-09-18T19:10:53Z")\
**Posts on this page:** 1\
**Page:** 2

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**Author:** ![SiXSwordS](https://avatars.discourse-cdn.com/v4/letter/s/49beb7/32.png) [@SiXSwordS](https://boards.straightdope.com/u/SiXSwordS)\
**Post date:** [September 22, 2011, 1:01am UTC](https://boards.straightdope.com/t/what-to-do-with-two-egg-whites/596733/21 "2011-09-22T01:01:15Z")

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> [@Broomstick](#):
>
> Just wondering - how feasible is it to mix mayonnaise by hand? I assume you’d use a whisk?  
> …  
> Any tips for doing by hand? Surely it was made before the Age of Blenders?

I do have a tip, but don’t call me Shirley. (sorry)  
This [site](http://www.afn.org/~poultry/recipes/mayo.htm) explains what you’re trying to accomplish and why, and even suggests an alternative to a blender.

I’m guessing that you wouldn’t be happy making mayo by hand. (Of course, homemade bread and homemade mayo sounds pretty good.) But, the key there is to add the oil little by little while whisking vigorously. [This](http://allrecipes.com/HowTo/making-mayonnaise/detail.aspx) is a good link, I think, but I haven’t tried it my self.

Nonetheless, my tip would be to look for a immersion (stick) blender at a garage sale or see if you know anyone who has one you can borrow or have. (Someone gave me the one I have because they never used it.)

Another tip. Be prepared to have your recipe turn out a goopy, watery mess at least once. It’s half recipe half science experiment.

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