No egg sauce.........why?

[Postdog]

This has puzzled me for years, and there must be some explanation, as I am sure with food technoligy the way it is, if it could be made, it would have least have been tried out.

What I'm talking about is a sauce similar to egg yolk. Eggs go with so much - bacon, sozzies, chips, burgers, etc etc, but you don't always want to fry an egg do you, and if you are having a bacon sarnie, a squirt of that would be really nice - certainly a change from tomato or brown.

Anyone any ideas on why there is not a sauce like it?

[Ethel]

Egg sauce:

http://www.chm.bris.ac.uk/webprojects2002/rako tomalala/mayorec.htm

[nickmo]

Avgolemono from Greece would do it too, or a hollandaise. . .

Or heres a Japanese egg sauce: http://www.recipelink.com/mf/4/863 (ok, mayo really but called an egg sauce)

[jamwan55]

i know what you mean, we dip things into runny egg yolks but theres nothing like it in a bottle

[joko]

perhaps you could make one out of powdered egg? the stuff they had during the war.

i have heard it is still available

[Oneeyedvic]

Postdog - a while back I mentioned this to my wife - I always maintained that if you could bottle it and sell it you'd make a fortune.

Trouble is (as she pointed out) you really want it to be warm runnny egg. Would probably be much more difficult!

[heathfield]

The biggest problem with egg products is that like fish, meat, and poultry, they are easily contaminated by microbes - and incorrect storage could rapidly lead to food poisoning. Manufacturers would rather not take that risk.