Egg + eggs

Prep 20 mins (plus pickling overnight)

Cook 10 mins

Serves 6

Difficulty 2.5

Take Parisian wine bar, La Buvette’s lead and upgrade your devilled egg situation with a more luxe version, which includes a freshly made mayonnaise and roe.

EGGS

1 tbsp cider vinegar or red wine vinegar

6 eggs

Flaky sea salt, such as Maldon, for seasoning

A handful of chive flowers or leaves, such as peppery watercress

1 small jar salmon roe or other large fish roe


MAYONNAISE

1 egg, at room temperature

1 tbsp water, at room temperature

1 tbsp cider vinegar or red wine vinegar

1 heaped tbsp Dijon mustard (the smooth kind), at room temperature

¼ tsp fine sea salt, plus more if needed

1 cup sunflower or other neutral vegetable oil

1. To make the eggs, fill a saucepan with water and bring to a boil with the vinegar. Once the water boils, gently lower the eggs into the water and cook them for 8 minutes, if the eggs are at room temperature, or for 9 minutes, if the eggs are cold. While the eggs cook, set up a bowl of ice water. Remove the eggs when done, submerge them in the ice water, and let them cool completely, about 10 minutes. Once cool, drain and peel the eggs.


2. To make the mayonnaise, combine the egg, water, vinegar, mustard, and salt in a bowl and blend a few times with the immersion blender. While blending, slowly drizzle in the oil, starting with a few drops and then forming a thin stream, until the ingredients form an emulsion and look like mayonnaise. Taste and add a little more salt, if desired. You can use the mayonnaise immediately or refrigerate it in a sealed container for a few days. You will have about 1½ cups.


3. To serve, cut the eggs in half and season the yolks with a pinch of sea salt. Spoon a little mayonnaise on top of each half and then spoon the salmon roe on top. Garnish with flowers.

INGREDIENTS

METHOD

This recipe has been extracted with permission, from the book La Buvette by Camille Fourmont & Kate Leahy (Sep 2020).

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