Egg Mayonnaise with Justine Schofield

Egg Mayonnaise with Justine Schofield

Prep
5
Cooking time
20
Serves
2

Method

Place three eggs into a small saucepan of water, bring to the boil and cook for 8–10 minutes. Run under cold water, then peel. Cut the hard-boiled egg in half and arrange on a plate into a flower shape, cut side down.

Place the egg yolks in a bowl and whisk in the mustard. To ensure the mayonnaise thickens, it is important to pour in the oil very slowly at the beginning. Add a small drizzle of oil and whisk well. Drizzle in a little more oil and continue to whisk. Repeat this process until the mixture thickens and oil is all incorporated. Whisk in the vinegar and season with salt and pepper.

Heat a tbsp of oil in a small pan over medium-high heat. Add the capers and cook for 30 seconds until crisp.

Spoon the mayonnaise over eggs and drape anchovies on top. Place cos in the centre and garnish with fried shallots, fried capers and cayenne.

Ingredients Chevron Icon

3 whole eggs, two egg yolks

1 tbsp Dijon mustard

200ml Cobram Estate light extra virgin olive oil

1 tbsp white wine vinegar

3 anchovy fillets

½ baby cos lettuce, into quarters

1 tbsp capers, drained from brine & dried with paper towel

1 tsp crispy fried shallots

Small pinch cayenne pepper

Salt & pepper

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