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Categories:
eggs kosher salt lemon mayonnaise parsley egg yolk water mustard lemon anchovy canola oil kosher salt
Viewed: 57 - Published at: 8 years agoIngredients
- 6 large fresh eggs
- Kosher salt and freshly cracked pepper
- Juice of 1/2 lemon
- Anchovy Mayonnaise (recipe follows)
- 2 tablespoons chopped fresh parsley
- 1 fresh egg yolk
- 2 tablespoons water
- 1 teaspoon Dijon mustard
- Juice of 1/2 lemon
- 5 anchovy fillets
- 1 1/2 cups canola oil
- Kosher salt
Method
- Put the eggs in a pot and cover them with at least 1/2 inch water.
- Remove the eggs and bring the water to a soft boil.
- Prepare an ice-water bath.
- When the water reaches a boil, gently lower the eggs into the water with a strainer or slotted spoon and cook for exactly 7 minutes.
- Immediately transfer the eggs to the ice bath.
- When cool, shell the eggs (shelling under water might make it easier if the shells are hard to remove).
- Halve the eggs and place on a platter.
- Sprinkle with salt and pepper.
- Squeeze a few drops of lemon juice over each half.
- Place a dollop of the mayonnaise on each one, about 1 teaspoon.
- Sprinkle parsley over the eggs and serve.
- Place the egg yolk, water, mustard, lemon juice, and anchovy fillets in a food processor.
- Pulse a few times to combine.
- With the motor running, add the oil in a slow, steady stream.
- Season to taste with salt.
