Let me explain – I’ve made David’s quick mayonnaise recipe before when I was searching for a small quantity to make for another recipe (we don’t eat a lot of mayonnaise around here) and was looking forward to making it again, although I thought the composed dish, oeufs mayonnaise (hard boiled eggs with salad an mayonnaise) isn’t my favourite.
Then as I was going through the fridge, I noticed we had a jar of mayonnaise I’d bought for some recipe development a while ago and decided to go ahead and jazz that up to help use it up (see above: we don’t really eat much mayonnaise), so while I didn’t make the mayo from scratch, I did the rest of the dish AND I discovered a nice way to jazz up store-bought mayo 🙂 David uses shallots, lemon juice, mustard and chervil in his and I added all those components to mine, except the chervil because I couldn’t find it. I used flat leaf parsley.
I cooked the eggs (9 minutes at a low rumbling boil) and let them sit, shells slightly cracked (a top tip from David to help the shells come off easier), in cold water until I was ready to serve them. The mayo took no time to make and I enjoyed my egg with spring greens and cherry tomatoes and an English muffin on the side. Having just stepped off a 20-something hour flight from Australia AND run over 8km that morning, I think even getting some components on the plate was admirable, right?
Get the recipe for David Lebovitz’s Hard Cooked Eggs with Chervil Mayonnaise on p 103 of My Paris Kitchen.
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