Oeufs Mayonnaise (French Eggs with Lemon Mayonnaise)
Inspired by techniques from Serious Eats and NYT Cooking.
Eggs boiled for 10-11 min, chilled and halved, then coated in a hand-whisked mayonnaise made with an egg yolk, mustard powder, lemon juice, garlic and oil. Finished with chives.
Always check the labels of the products you use.
Method
- 1
Boil the eggs. Lower the eggs into a pan of boiling water and keep it at a steady simmer for 10-11 min so the yolks are firm (71 °C or above). Plunge them into iced water to stop the cooking, then peel and halve lengthways.
- 2
Start the mayonnaise. Set the bowl on a damp cloth so it won't slide. Whisk the yolk, mustard paste, lemon juice, garlic, salt and pepper together until smooth; the mustard and yolk both help hold the sauce together.
- 3
Emulsify. Whisking constantly, add the mixed oils a few drops at a time until the sauce starts to thicken, then pour in a thin, steady stream. If it looks greasy, stop adding oil and whisk until it turns glossy again. Thin with a few drops of warm water until it falls from the spoon in thick ribbons.
- 4
Assemble. Spoon a little mayonnaise onto each plate and set the egg halves on top cut side down. Coat them generously with the rest and scatter with chives.
Storage
Mayonnaise made with pasteurised or cooked yolk keeps covered in the fridge for up to 2 days. Assemble the eggs just before serving. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
EU nutrition claims
- Low sugars: 1.1 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 37 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0.1 g per serving
0.2 % of the 50 g daily maximum · 0.4 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- medium saucepan
- bowl of iced water
- mixing bowl on a damp cloth
- balloon whisk
- instant-read thermometer (for the cooked-yolk method)
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 415 kcal |
| Protein | 7.2 g |
| Carbohydrate | 1.2 g |
| of which sugars | 0.4 g |
| of which free sugars | 0.1 g |
| Fat | 42.9 g |
| of which saturates | 5.6 g |
| Fibre | 0.2 g |
| Salt | 0.55 g |
Protein per 100 kcal
1.7 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
