Egg Mayonnaise

Ingredients

• 4 pcs Eggs (medium‑size eggs)
• 1 pcs Egg yolk (for the mayonnaise)
• 150 ml Neutral oil (sunflower or rapeseed oil)
• 1 c. à café Dijon mustard (Dijon mustard)
• 1 c. à soupe Fresh lemon juice (freshly squeezed lemon juice)
• 0.5 c. à café Fine salt (fine salt)
• 0.25 c. à café Ground black pepper (freshly ground black pepper)
• 1 c. à soupe Chopped chives (for garnish (optional))

Instructions

1. Bring water to a boil

   Fill the pot with cold water (about 1 L) and bring to a boil over medium‑high heat.

   Time: PT5M

   Temperature: 100°C

2. Cooking the eggs

   Gently lower the eggs into the boiling water, reduce the heat to maintain a gentle boil and cook for 9 minutes.

   Time: PT9M

   Temperature: 100°C

3. Cool the eggs

   Remove the eggs with a slotted spoon and immediately plunge them into an ice‑water bath for 2 minutes.

   Time: PT2M

4. Peel and cut

   Peel the eggs, pat them dry lightly and cut them in half lengthwise.

   Time: PT3M

5. Prepare the mayonnaise base

   In the bowl, whisk together the egg yolk, Dijon mustard and lemon juice.

   Time: PT2M

6. Emulsify the oil

   Whisk while adding the oil drop by drop until a thick consistency is achieved, then increase the stream while continuing to whisk.

   Time: PT5M

7. Season

   Season with salt and pepper, fold in the chopped chives and taste to adjust the seasoning.

   Time: PT1M

8. Plating

   Arrange the egg halves on plates and drizzle with mayonnaise or serve the mayonnaise on the side.

   Time: PT2M

Nutrition Facts

Calories

150

Protein

6 g

Carbohydrates

1 g

Fat

13 g

Fiber

0 g