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Oeufs Mayonnaise
Oeuf mayonnaise is a beloved French bistro classic of halved hard-cooked eggs that are garnished with mayonnaise. At Le Saint Sebastien in Paris’ 11th arrondissement, we had a lesson in how to prepare the hors d’oeuvre from chef Chris Edwards, vice-champion of the 2021 Oeuf Mayo World Championship. The dish is a fine example of how details really matter when the ingredients are so few. After much testing, we found no better way to cook the eggs than Edwards’ technique of adding them to simmering water, cooking for about 8½ minutes, then immediately plunging them into ice water. This yields just-set yolks with a touch of translucency at the center, along with shells that easily peel away. As for the mayonnaise, we make our own by hand. We followed Edwards’ lead and use Dijon mustard for piquancy as well as to aid with emulsification, plus lemon juice for bright flavor. The recipe makes more mayonnaise than is needed; use leftovers within a few days as a sandwich spread, condiment or base for a salad dressing. Alternatively, flavor it with garlic, fresh herbs and/or lemon zest for use as an accompaniment to roasted vegetables, french fries or Spanish tortillas.
Makes 12
egg halves
Tip
Don’t add the oil too quickly to the egg yolks when beginning to make the mayo. Whisking it in drop by drop to start helps ensure that a stable emulsion forms—you will know it has if the mixture begins to thicken and “tighten.” The rate at which the oil is added can gradually be increased, but make sure that you’re whisking continuously as you stream in the oil. Note: The mayonnaise contains raw eggs.
40 minutes
Ingredients
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2
large egg yolks, plus 6 cold whole large eggs in their shells
-
1
tablespoon Dijon mustard
Directions
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01In a medium bowl set on a non-skid mat or folded damp kitchen towel, whisk together the egg yolks, mustard and ¼ teaspoon salt. While whisking constantly, begin by very slowly dribbling in oil until the mixture begins to thicken and emulsify. At this point, while whisking constantly, slowly stream in oil until about one-third of it has been added; the mixture will be very thick. Whisk in 1 tablespoon cold water; the mixture will become pale yellow and looser. Again while whisking, add half of the remaining oil in a thin, fine stream, then whisk in another 1 tablespoon water to loosen. While whisking, stream in the remaining oil, then whisk in the lemon juice. Finally, whisk in 1 to 2 tablespoons cold water, adding enough so the mayonnaise is glossy pale yellow with a pudding-like consistency. Taste and season with salt. Cover and set aside at room temperature while you cook the eggs or refrigerate for up to 5 days.
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