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OEUF MAYONNAISE
Happy spring! With Easter this weekend and Passover in April, there are bound to be an abundance of fresh and hardboiled eggs gracing our kitchens. For me, the egg is golden --it can be a valuable part of a recipe and it can be the recipe all on its own.
In the words of Oscar Wilde,
"An egg is always an adventure; the next one may be different."
In France, one of my favorite dishes is the very classic oeuf mayonnaise. What makes it fabulous is the homemade mayonnaise dribbled over the top of the egg-- not mixed into the yolk. This dish is considered somewhat old-fashioned by some, but there is a movement (so French!) in Paris to bring it back. Claude Lebey, the doyen of restaurant critics, has founded ASOM (Association for the preservation of the Oeuf Mayonnaise). The French take their food quite seriously! Here are Monsieur Lebey's suggestions on making the perfect hardboiled egg to be enjoyed underneath a cover of mayonnaise:
1) Start cooking the egg in fast boiling, salted water
2) The perfect cooking time is 9 minutes
3) Stop cooking 30 seconds before the finish time so the yolk is still a bit soft.
4) Always enjoy a glass of champagne with this dish--it goes perfectly.
On your next trip to Paris, here are Lebey's ASOM Prize winning restaurants for Oeuf Mayonnaise: Chez Flottes, Brasserie L'Evasion, L'Auberge D'Chez Eux.
In the meantime, pour yourself a glass of champagne and have fun making the perfect hardboiled egg and homemade mayonnaise! Cheers!
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