Sqwertz wrote:
> Somebody here recently mentioned putting mayo instead of butter on
> the outside of the bread before you fry/toast it.
>
> In theory, I thought, it should work just fine. Mayo has about
> the same fat content as real butter or margarine, and mayo is
> kinda rich like butter, and is easier to apply - so why not? Just
> lower the heat a little to account for the egg solids cooking too
> fast.
>
> So it really does work acceptably, except that it makes the bread
> slightly chewy, probably due to a higher water content in the
> mayo. [snip]
>

In that case, you are using too much.

Bob