I wonder if some people find mayo easier to use because they spread the right amount on easier than with butter. Room temp butter spread thinly turns out awesome, but trying to spread it when cold it is very hit and miss. mayo is just more consistent, and I wonder if that is the reason it works better for some people.
Butter done right turns out better than any of my attempts with mayo ever did.
I could be wrong, but it feels to me like mayo is literally more forgiving. I’ve once or twice forgotten one for a bit and, if it’d been butter, it’d be burnt black by then. Mayo still looked perfect. Maybe I’m wrong or imagining it.
I wonder if some people find mayo easier to use because they spread the right amount on easier than with butter. Room temp butter spread thinly turns out awesome, but trying to spread it when cold it is very hit and miss. mayo is just more consistent, and I wonder if that is the reason it works better for some people.
Butter done right turns out better than any of my attempts with mayo ever did.
Nah man, mayo is oil and eggs. You add in milk and sugar and cinnamon and you got French toast.
The egg does something to it, texturally.
I could be wrong, but it feels to me like mayo is literally more forgiving. I’ve once or twice forgotten one for a bit and, if it’d been butter, it’d be burnt black by then. Mayo still looked perfect. Maybe I’m wrong or imagining it.
Melt the butter in the pan then put the bread on it.
I don’t know why anyone would try spreading cold butter on cold bread lol.