Egg Mayo

I'm amazed that one would boil 4 eggs for 7 minutes. The outside of the yolks turn grey/black. In order to cook hard boiled eggs that have lovely yellow yolks, I recommend the following. Timing is everything! bring 4-7 eggs to a boil at low heat if they've been in the fridge. When the water boils, set a timer for 1 minute (yes! one minute). when the minute's up, turn off the heat and leave them covered on the stove for 10 minutes. When that timer goes off, drain the eggs and Voila, they are done

After a long day in prepandemic Paris I craved a salad for dinner. A bistro near my hotel offered up, without any warning, an oeuf mayo on fresh greens, garnished with cornichon and an anchovy, and a baguette. On that particular night I thought I had died and gone to heaven.

Eggs at room temp before using

In what magical realm are organic eggs free of Salmonella? Not the one we live in. If you are concerned, you can pasteurize your eggs – easiest if you have sous vide equipment with precision immersion circulator. 135ºF / 57ºC for 1hr 20min Chill and refrigerate.

So good. I often make a low rent version of this on a plate for a snack, with Hellman's. I add lemon to it, throw some chives, capers, whatever is on hand on top. Making the mayo is so nice, but in a pinch you can still enjoy this simple classic.

It's not meant to be special or unusual. It's a classic (and yes, delicious) French bistro dish.

I second the use of lovely avocado oil. Tasteless, so it won't interfere with the other flavors - and better for you than vegetable oil. A hand blender and tall, slim container will whip up perfect mayo in 2 minutes. After blending the acids, salt and yolk (or whole egg) - ALL the oil can be added in one go. Just place the head of the blender at the bottom of the container and while on medium speed, slowly pull up to the top. Done. Perfect mayo!

My British son-in-law used to keep eggs at room temperature and we kept insisting they must be refrigerated. Recently I found out why American commercial eggs are different: They are washed before sale, which removes their protective layer, which protects them from bacteria. Eggs in England are not washed and, therefore, do not need to be refrigerated.

I still remember the first time I tasted oeuf mayo. It was Spring 1983 at my personal prototype for what a local restaurant should be - the Cherwell Boathouse in Oxford, UK. I thought, what could be the big deal - well it was a big deal - delicious, delicate and about as ordinary as the best egg salad I ever had. Thank you for reminding me of this wonderful invention!

While on vacation in Paris, my husband and I stopped at a bistro after walking all afternoon and my husband ordered this dish. He had never eaten home-made mayonnaise and asked the chef to be brought to our table to rave about how delicious this was. The chef came, but rolled his eyes at us backward Americans, saying this was a common every-day dish.

For the egg that won’t be cooked, freshness may be more important than whether it’s “organic.”

As a woman with 22 chickens roaming around the backyard, I’m always open to egg dishes. Today we had a huge ridiculous lunch and my husband said, “Make supper light.” While on NYT I saw this and knew it was perfect. Dorie is a godsend and this was so good. I never have “aged” eggs which a lot of people think are best for hard cooking. But at my altitude, 3 minutes in the InstantPot for a fresh laid egg works. Always peel cleanly. Plus I learned how to fry capers! Thank you!

Steaming the eggs allows you to be precise (the boiling method can produce varied results depending on how quickly/slowly you bring the water to a boil). Try this with homemade Green Goddess dressing (made with homemade mayo); the flavor of tarragon and anchovies is pure magic for eggs!

Agree. Essentially it is deconstructed egg salad. The benefit is in the presentation.

An egg being "organic" isn't going to help anything. Literally no difference whatsoever. Maybe try pasteurized if you are worried about it being raw.