Egg Mayo
I think I may have found a little studio to rent in Paris - "little" being the operative word - in the 8th arrondissement, on the same Metro line as Le Cordon Bleu. At the moment it's a toss-up between this apartment or sharing with a French artist and his 10-year old twins. I have this whimsical notion of lolling around an artist's studio in Monmartre wearing flouncy skirts and discussing existentialism whilst sucking on a Gauloises - but the bohemian won't allow me to have guests and since most of my family and quite a few friends are lining up to come and visit, I'm going to have to pass on the boho lifestyle. Every Sunday we get a dozen eggs from Roquin, usually still warm and flecked with little bits of straw and other detritus. I could quite happily eat an egg, in some form, every day and egg mayo is one of our favourites. I like to add some snipped chives or spring onions or serve it in the shell with a sprig of dill and some lumpfish roe.
Total Steps
5
Ingredients
5
Tools Needed
4
Related Article
http://atasteofsavoie.blogspot.com/2010/01/egg-mayo.htmlIngredients
- 2 fresh eggs
- 1 dessert spoon mayonnaise
- 2 teaspoons lumpfish roe
- 2 sprigs dill
- toast
Instructions
Step 1
Place the eggs in a pan and cover completely with cold water. Heat over a high heat until boiling, then reduce the heat and simmer for 5 minutes.
Step 2
Cool the eggs in cold water, then carefully slice off the top of each egg, being careful not to break the shell.
Step 3
Scoop out the egg flesh, mash with a fork, and mix with the mayonnaise.
Step 4
Fill each empty shell with the egg mixture. Top each with 1 teaspoon of lumpfish roe and a sprig of dill.
Step 5
Cut out rounds of toast using a pastry cutter, making a smaller hole in the center for the egg to sit in.