Œufs Mayonnaise

Method

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1. Lower the eggs into boiling water and cook exactly 9 minutes at a steady simmer.

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2. Transfer immediately to a bowl of iced water and leave 5 minutes.

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3. Whisk the egg yolks with the mustard, vinegar and salt until pale and thick.

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4. Add the oil drop by drop, whisking hard, until the emulsion takes, then in a thin stream. Finish with the lemon juice. It should hold a peak.

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5. Peel the eggs under running water and halve them lengthways.

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6. Lay them cut-side down on lettuce leaves and spoon the mayonnaise over so each half is covered.

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7. Dust with paprika, scatter with chives and serve cold.

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Chef’s Tips

• Nine minutes. Twelve gives you a grey, chalky yolk.
• Iced water straight away, for the shell as much as the cooking.
• Thick mayonnaise — it has to sit on the egg, not run off.

Common Substitutions & Variations

• A dry vermouth keeps for longer than an open bottle of white wine and is the closer swap than a random white left in the fridge; for an alcohol-free version, use the same amount of stock with a squeeze of lemon.

Pairing Suggestions

• Baguette
• Cornichons
• A cold beer

Storage & Reheating

The mayonnaise keeps 3 days refrigerated. Assemble within a couple of hours of serving.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.