To put it simply, sometimes you have to learn a lot.
Take the mayonnaise eggs, which were served on white tablecloths in the 19th century before becoming pillars of counters, then the essential entrance to bistro institutions… Achieving them to perfection requires more technique than it seems.
The basics: choose large, organic eggs;
control the cooking (between 8'40 '' and 9'30 ''), in order to obtain a creamy yellow in the center and a supple white;
make a mayonnaise that offers a nice consistency while remaining light and smooth;
combine it with a seasonal vegetable garnish such as tomatoes.
A few tips: do not use mustards and oils with a strong taste (peanuts are a safe bet), choose a wine vinegar, such as old sherry, for example.
Good addresses: Asom, the Association for the Protection of Egg Mayo, in 2019 awarded the title of world champion to Bouillon Pigalle (Paris 18th).
At the unbeatable price of € 1.90, it is truly excellent.
We also like the version offered by Le Griffonnier (Paris 8e), with a mayonnaise made with grape seed oil.
And also… Le Bon Georges (Paris 9th) and Les Marches (Paris 16th).
