Egg Mimosa

  • Food
  • Friday, 23 May 2014

This recipe originally appeared in print with the story "A good boiled egg".




6 free-range eggs, preferably a week old

Mayonnaise 1 farm-fresh free-range egg yolk (or use pasteurised egg) 1 teaspoon white wine vinegar 1 teaspoon Dijon mustard 250ml extra-virgin olive oil salt and freshly ground peppercorns to taste 2 sprigs flat-leaf parsley, chopped smoked paprika or chilli powder salt and freshly ground pink or black peppercorns to taste


Hard-boil the eggs for 10 minutes following the basic recipe. Shell the eggs and cut into halves.

To prepare mayonnaise In a bowl, whisk together the yolk, vinegar and mustard. Add the oil in a slow and steady stream, whisking continuously until combined. Season to taste with salt and pepper.

To finish Scoop out the yolks and chop finely. Fill the hollow in the egg white with mayonnaise and sprinkle over the chopped egg to resemble mimosa. Sprinkle with the chopped parsley, a little smoked paprika, and salt and freshly-ground peppercorns.

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Egg Mimosa


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