AI-generated image
Œufs mayonnaise
Eggs with mayonnaise
Œufs mayo: Parisian bistro hard-boiled eggs under a thick mustard mayonnaise
In Paris bistros œufs mayonnaise is the cheapest and most loved starter on the slate, two or three halved eggs on a bed of lettuce under a spoonful of thick, wobbly mayonnaise, eaten at the zinc counter at lunchtime with bread. The whole dish depends on eggs that are just set in the yolk and a mayonnaise whisked by hand with Dijon mustard. The homemade mayonnaise uses a raw egg yolk: use a pasteurised egg yolk, or good shop-bought mayonnaise, if you are serving anyone pregnant, very young, elderly or with a weakened immune system. The common mistake is boiling the eggs too long, which gives a grey ring and a chalky yolk. Chef's tip: have every ingredient for the mayonnaise at room temperature, so the emulsion takes at once and never splits.
- Total time
- 25 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the eggs
- 6 eggsat room temperature
- 8 soft lettuce leaveswashed and dried
For the mayonnaise
- 1 egg yolkpasteurised if serving anyone at risk
- 1 tsp Dijon mustard
- 1 tsp white wine vinegar
- ¾ cup sunflower oil
- ¼ tsp salt
- 1 pinch ground white pepper
To serve
- 1 tbsp chives (optional)finely chopped
- 1 pinch sweet paprika (optional)
Shop this recipe on Amazon
Fresh ingredients (3)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/5 doneStep 1: Lower the 6 eggs into a pan of boiling water with a spoon and boil them for exactly 9 minutes at a steady bubble. Lift them into a bowl of cold water and leave for 5 minutes so they stop cooking.
10 minStep 2: Whisk the 1 egg yolk, 1 tsp Dijon mustard, 1 tsp white wine vinegar, ¼ tsp salt and 1 pinch ground white pepper in a bowl set on a damp cloth so it does not slide.
5 minStep 3: Add the ¾ cup sunflower oil a few drops at a time, whisking all the time, until the sauce thickens and turns pale; then pour the rest in a thin stream. It is ready when it holds a soft peak on the whisk. If it is too thick, whisk in a teaspoon of warm water.
5 minStep 4: Tap the eggs all over, peel them under running water and halve them lengthwise. The yolks should be set but still a little soft and bright yellow in the very centre.
5 minStep 5: Lay the 8 soft lettuce leaves on plates, put the eggs cut side down on top and spoon the mayonnaise thickly over each one. Finish with 1 tbsp chives and a dusting of 1 pinch sweet paprika and serve with bread.
Nutrition per serving
- Calories
- 330 kcal
- Protein
- 9 g
- Carbs
- 2 g
- Fat
- 32 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does œufs mayonnaise take?
- About 25 minutes in total: 15 minutes to prepare and 10 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of eggs?
- 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
- What can I use instead of white wine vinegar?
- Cider vinegar or rice vinegar, same amount.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Yaki onigiriGrilled rice balls
Yaki onigiri (焼きおにぎり) are rice balls grilled until they form a crisp, toasty crust, then brushed with soy sauce glaze. They are eaten all over Japan, at izakaya, at barbecues and from the freezer section, as a snack or with miso soup. The inside stays soft and steamy while the outside crackles. Best eaten hot, straight from the pan. Chef's tip: let the shaped rice balls dry for 10 minutes before they go in the pan. A drier surface forms a better crust and won't stick, and the glaze goes on only at the end so it doesn't burn.
Japanese
Sandwich grecKebab baguette
In Paris, a "grec" is the late-night kebab sandwich named after the Greek-run shops that first sold it in the Latin Quarter. On rue de la Huchette and rue Saint-André-des-Arts near Saint-Michel, students queue after a night out for crusty bread or pitta stuffed with meat shaved from a turning spit, lettuce, tomato and onion, a garlicky white sauce, and, the Paris touch, a handful of fries pushed right inside. This home version marinates chicken thighs in spiced yoghurt, sears them hard and slices them thin, with oven fries. It contains milk, egg (in the mayonnaise) and wheat. Chef's tip: slice the meat thinly across the grain after resting; thick chunks don't feel like a grec.
Taiwanese grilled corn
At Raohe and Shilin night markets the grilled-corn stalls are easy to find: look for the queue and the smoky, sweet smell. Cobs are par-cooked, then turned slowly over charcoal while the cook brushes them with a dark glaze of sacha sauce, thick soy paste, garlic and chilli, layer after layer, until the kernels are sticky, slightly charred and deeply savoury. It is eaten hot from a paper sleeve while walking the market. Sacha (shacha) sauce, a Taiwanese barbecue paste, usually contains dried fish and shrimp; vegetarian sacha is sold in Asian shops. Contains soy, wheat and fish. Chef's tip: brush thin coats and turn often; one thick coat burns before the corn chars.
Taiwanese