Mimosa Eggs from My Childhood
The mimosa eggs of my childhood evoke memories of sweetness and simplicity.
It's creamy texture and subtle taste make it an ideal starter for convivial moments with family and friends.
Mimosa Eggs from My Childhood
The mimosa eggs of my childhood evoke memories of sweetness and simplicity.
It's creamy texture and subtle taste make it an ideal starter for convivial moments with family and friends.
Serves 6
Ingredients
- Eggs: 6 — at room temperature
Mayonnaise:
- Egg yolk: 1 — at room temperature
- Dijon mustard: 1 teaspoon
- White balsamic vinegar: 2 tablespoons
- Grapeseed oil: 30 cl
- Fruity olive oil: 10 cl
- Salt & pepper: ½ teaspoon
- Chives: 1 fresh bunch
In this recipe...
In this recipe...
Serves 6
Cooking Time
- 12 minutes in the water once it has returned to the boil.
Preparation
- Bring 1 litre of water to the boil with coarse salt and a drizzle of cider vinegar.
- Gently lower the eggs into the water using a slotted spoon, and cook for 12 minutes once the water returns to the boil.
- Remove the saucepan from the heat and leave to rest for 2 minutes.
- Carefully remove the eggs with the slotted spoon and place them in a bowl filled with iced water. Leave to cool for about 10 minutes.
- Prepare the mayonnaise: in a mixing bowl, add the egg yolk, mustard and vinegar, then whisk for a few seconds.
- Add a drizzle of grapeseed oil and whisk again until the mixture thickens slightly.
- Continue adding the grapeseed oil, then the olive oil, in thin continuous streams, without stopping whisking.
- Once your mayonnaise has emulsified — it should no longer be liquid — add the salt, pepper and finely chopped chives. Mix, then refrigerate.
- Carefully peel the eggs, then cut them in half lengthwise.
- Carefully remove the yolks and grate them, then mix them with the mayonnaise, setting aside ¼ of the grated yolks for the finishing touch.
- Using a spoon, fill the hollow of the egg whites with your mixture, then sprinkle with the remaining grated yolks.
