Let’s save the Egg Mayonnaise !April 24th, 2012 | Posted by in French Recipes
The Egg Mayonnaise “Oeuf Mayo” was a traditional starter in the French bistro cuisine. But, it is slowly disappearing from the restaurant menus, because of the Diet tendency.
A famous French food critic, Claude Lebey, regrets that disappearance of a “monument” of the French cuisine so he created the ASOM “Association de Sauvegarde de l’Oeuf Mayo” (Egg Mayonnaise Protection Association). They are 2 members ……
Each year, they deliver the award of the “Best Oeuf Mayo in Paris”. This year, the restaurant “Brasserie L’Evasion” won the prize !
To cook a good Egg Mayo, you must use only the freshest eggs. Freshness is the key to a perfect Egg Mayo.
Cook the eggs for 10 minutes in a strongly salted boiling water and then, plunge them into cold water. Peel them and cut them in two parts. Serve them very cold topped with a fresh homemade mayonnaise (with much mustard) and a sprig of chives.
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