Few edibles can be more traditionally Parisian than an "oeuf mayo", - hard boiled egg served with a dollop of mayonnaise. So easy, so straight forward but divine when it's just right.
For ever, Paris bars have a had a little 'presentoir'of eggs, complete with the salt. Clients take an egg, roll it on the zinc-topped bar counter and peel directly, sprinkle with a little salt and in two gulps it's gone! In today's super-safe, ûber-worried world, health and safety experts fret about salmonella and bacteria, but I think life is too short for that!
So here is my ode to a good oeuf mayo, along with the simplest recipe for a proper home made mayonnaise, which of course is so much better than shop bought.
If you want to be parisian, then put a few eggs on to boil, and while they are cooking ...
make your mayonnaise ... simply take the yolk of an egg,
mix it in a bowl with a teaspoon of Dijon mustard , some salt and pepper
start drizzling oil into the bowl, mixing it well after each dose
(sunflower seed, vegetable oil, whatever, best not olive oil though, the flavour will be too strong)
as you put more and more oil into the mixture it will become paler and firmer.
Keep beating all the time. You can use a whisk for this, I just use a spoon
When your eggs are hard boiled, cool them in water and peel
serve your eggs with the mayonnaise, fresh bread and a little parsley
A Parisian snack - bon appetit!
Photo 1 thanks to le pieton de Charonne, others me
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