Blue Tamago

Yup the title says it all. These are the ultimate breakfast buns. Yummy tasty eggs from your girls encased in a sweet brioche like golden bun. You can make them the day before and warm them up the next morning, but I warn you, they don't last long out of the oven! The trick is to make firm scrambled eggs, with very little milk or cream. Alternatively, you could make an omelet square and wrap that in the dough. Speaking of the dough, this is a sweet dough that goes really well with savoury or sweet fillings. In fact, you would find this sort of dough is Asian bakeries. It is slightly sweet, fluffy and moist. I've finally got all the proportions right with this dough.

What to do with all those eggs? Easy Mayonnaise My favourite mayonnaise will have to be the Japanese Kewpie brand. It's thick and creamy. Other supermarket brands don't come close to it. Homemade mayonnaise is just as good, especially with fresh eggs and you can adjust the consistency of it to have it thicker or thinner. Fresh, free range eggs from your garden will give your mayonnaise a brighter yellow tint in comparison to commercial mayonnaise. I add in mustard for some flavour, but you can add other spices. If the other spices are solid and don't mix well, make sure you add them in at the END of the process. Many people have had trouble making mayonnaise, where the oil would not emulsify and remain a watery mess. Well here is a foolproof way of making mayonnaise, I have yet to have had any problems with it. Bear in mind you have to be prepared to stand in front of a bowl with a whisk for about an hour. So here are the ingredients that I use 1 e...