life of eggs

I use eggs straight from the fridge to make mayonnaise and have never had any problem with the emulsion splitting.

When I first started to make mayonnaise, I was very careful to follow the recipe and let the eggs stand for 30-60 mins before using them and then started the whisking of oil into the yolks with tiny dribbles of oil etc.....as prescribed by the recipes in most cookbooks.

Each time I have made some, I have become more and more cavalier about the process. Now I use the eggs straight from the fridge and begin the whisking using a glug of oil at a time working up to a few good glugs at at time and haven't had any problems (note I'm using a plain old hand whisk - i.e. like the traditional balloon whisk - not one of those with gears and a handle that you turn - at the other extreme - i.e. food processor-blender I presume you can just chuck in the whole lot at once and flick the "on" switch).

I have come to the presumption that if everything else is at room temperature (i.e. oil & bowl) then the yolks quickly reach the same temperature anyway especially after a bit of initial whisking which I guess heats them up due to the conversion of the mechanical energy of whisking into thermal energy.

I am puzzled as to why the cookery book procedures for making mayonnaise seem give the impression that it is so prone to failure unless you follow their strict instructions. I must add though, when I made my first batch I was confused as to why it wasn't bright white like the stuff you see in the supermarket - until later, in the supermarket, I checked some labels for the ingredients.

Regards,

Gary.