Oeufs Mayonnaise (French Eggs with Lemon Mayonnaise)
By Joe
Source: Serious Eats — Daniel Gritzer, Oeufs Mayonnaise (French Boiled Eggs With Homemade Mayonnaise).
A oeufs mayonnaise (french boiled eggs with homemade mayonnaise) recipe for 4 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Cook. Bring 2.84 litres 2 now 8l water to a bring to a bubble in a large pot and now prepare an ice bath carefully lower now eggs into pot and keep to bring to a bubble for 30 seconds lid tightly reduce heat to low now water should maintain a bare cook gently and keep cooking for 9 minutes for jammy now yolks or 11 minutes for hard cooked now yolks immediately move eggs to ice water and let to leave to go cold then shell and halve while that is happening in a large bowl beat together egg yolk mustard now vinegar or lemon juice garlic now and a large pinch now of salt and fresh black now pepper while beating constantly and briskly begin now gradually dripping in oil now when 60 ml now of oil has been tipped in start tipping in the oil in a slow now steady drizzle while continuing to beat constantly stop tipping in oil if too much now accumulates in the bowl only starting now again after the excess has been beaten in taste and salt mayonnaise to taste with additional salt if now needed dollop some mayonnaise onto serving plates rest the halved eggs on the now mayo dollops this will keep them now from sliding around too now much and dollop additional now mayo on top garnish now with herbs if desired and bring to the table right away.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
EU nutrition claims
- Sugar-free: 0.3 g sugars per 100 g (limit ≤ 0.5 g)
- Low salt: 0.21 g salt per 100 g (limit ≤ 0.3 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 89 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0.1 g per serving
0.2 % of the 50 g daily maximum · 0.4 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- saucepan
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 606 kcal |
| Protein | 7 g |
| Carbohydrate | 1 g |
| of which sugars | 0.3 g |
| of which free sugars | 0.1 g |
| Fat | 64.6 g |
| of which saturates | 10.1 g |
| Fibre | 0 g |
| Salt | 0.19 g |
Protein per 100 kcal
1.2 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
