This is a preparation that you will find in all good bistros. Egg mayonnaise is a counter classic. Pleasant to eat, pleasant to pay. Its price allows a snack or a starter without breaking the bank.

The Egg Mayonnaise Safeguard Association organizes a world championship among top chefs every year, and it asked 49 of them to make their version of egg mayo, with a recipe, in a very beautiful book published in Cherche Midi.

One of the coordinators of this association, Pierre-Yves Chupin, also directs the Lebey guide whose founder, Claude Lebey, was one of the first to restore the image of the egg mayo.

“Some chefs add childhood memories, others play the map. With few ingredients you can manage to make something great.”

Pierre-Yves Chupin, coordinator of the mayo egg preservation association

at franceinfo

Pulling off an egg mayo isn’t as easy as it sounds. Above all avoid those that are prepared in advance and stored in the refrigerator: it must be prepared on the spot. We can easily recognize if the cooking is good, if the mayonnaise gives enough relief, if the whole is not too heavy to swallow.

Thierry Marx gives you his own recipe for egg mayonnaise, with horseradish.

Ingredients for four :

4 eggs (size 50/55), 1 egg white, a pinch of horseradish, 10 cl of rapeseed oil.

Preperation :

In a saucepan, boil water. As soon as it boils, reduce the heat just to allow small bubbles to rise. Place the eggs in this water at around 80°C. Cook for 14 minutes.

Meanwhile, in a bowl, add the horseradish to the egg white and beat vigorously, gently pouring in the rapeseed oil, until you obtain a mayonnaise. To book.

Take the eggs out of the saucepan and run them under cold water. Peel them and cut them in half with a slightly wet knife. Cover with mayonnaise.

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