TABELIAAUTHENTIC RECIPE
Œufs MayonnaiseEggs Mayonnaise
A supremely simple appetizer of eggs and mayonnaise, long loved in Parisian bistros. Eggs boiled just short of fully firm are generously covered with mayonnaise made by hand from yolk, mustard and oil. With so few ingredients, the precision of 2 basic techniques, cooking the eggs and emulsifying the mayonnaise, directly determines the quality of the dish.
AUTHENTICITY SCORE
Authenticity Score
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Ingredients (4 servings)
- EggsRemove from the refrigerator and bring to room temperature before boiling to prevent shells cracking from a sudden temperature change.8 eggs
- Egg yolk for mayonnaiseThe foundation of the homemade mayonnaise emulsion. Bring to room temperature.1 yolk
- Dijon mustardAlso acts as an emulsifier to stabilize the mixture.1 tsp
- Neutral oil, such as sunflower or rice bran oilAdd at room temperature in small amounts.200 ml
- White wine vinegarFor acidity and flavor in the mayonnaise.10 ml
- Flat-leaf parsleyFinely chop and scatter over at the end.1 bunch
- Sweet paprikaSprinkle over at the end.1 pinch
- Salt1 tsp
- Black peppera little
Method
Bring the eggs to room temperature
- 1 Remove 8 eggs from the refrigerator and leave at room temperature for about 30 minutes.
Boil and peel the eggs
- 1 Bring plenty of water to the boil in a large pot and gently lower in the eggs.
- 2 When it returns to the boil, reduce to medium-low heat and cook for 8 minutes 30 seconds–9 minutes.
- 3 Immediately transfer to cold water when the time is up, then peel.
Caution
Aim for yolks not completely firm at the center, with only the edges set to a sticky, slightly soft consistency.
Chop the parsley
- 1 Meanwhile(While the eggs boil) Finely chop the parsley.
Emulsify the mayonnaise
- 1 Put 1 egg yolk and 1 tsp Dijon mustard in a bowl and whisk thoroughly.
- 2 Whisk constantly while adding 200ml neutral oil, just a few drops at first, then in a thin stream once the mixture becomes pale and thick, to form an emulsion.
- 3 Once all the oil is incorporated, season with 10ml white wine vinegar, 1 tsp salt and a little black pepper.
Ready when
It is ready when thick enough to hold peaks.
Restore split mayonnaise
Caution
If too much oil makes the mayonnaise split and become loose and watery, put 1 fresh yolk in another bowl and whisk in the split mayonnaise little by little to restore it.
Plate and finish the eggs
- 1 Halve the peeled eggs lengthwise and arrange cut-side up on plates.
- 2 Spoon over plenty of homemade mayonnaise and scatter with parsley and a pinch of paprika.
About this dish
Some Parisian bistro dishes are so established that they seem always present rather than merely listed on a menu. Eggs mayonnaise is a prime example: an unpretentious appetizer of just 2 elements, eggs and mayonnaise, long enjoyed in the city. Its precise origin is unrecorded, but it is said to have spread with the everyday eating-house culture of early-20th-century Paris.
Once frequently made at home, it is now increasingly prepared with commercial mayonnaise because making it from scratch takes work. Many bistros nevertheless insist on homemade mayonnaise, and the dish is sometimes used to judge a kitchen’s fundamental skills.
As a light appetizer or a plate to accompany a glass of wine, it fits naturally into French meals by day or night. Its few ingredients leave it unaffected by fashion, ensuring it remains on bistro menus decade after decade.
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