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Baked Brie
Melissa Clark
770 ratings with an average rating of 4 out of 5 stars
770
1 hour
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Prepare the hard-boiled eggs: Put the eggs in a small saucepan and cover with 1 inch of water. Bring to a boil, then reduce the heat so that the water is at a strong simmer and cook, uncovered, for 7 minutes. Drain the eggs into a colander, and run them under cold water.
Return the eggs to the empty pan, shake the pan vigorously to crack the shells, then peel the eggs under cold running water. Rinse them and keep them covered in the refrigerator until needed. (They should be used the same day.)
Prepare the mayonnaise: Put the egg, lemon juice, mustard, vinegar and salt in the container of a blender; pulse to mix. With the machine running on high speed if your blender has two or three speeds, or on medium to medium-high if your blender has more speeds, slowly and steadily pour in the oil, stopping halfway through to scrape down the sides of the container. Every blender is different, so it’s hard to say how long it will take for the oil to be incorporated and the mayo to set. Taste and see if you want to add more lemon juice, mustard, vinegar or salt. Scrape into a clean container, cover and refrigerate until needed. (The mayo will keep for up to 4 days.)
To assemble the dish, you’ll need about half the mayonnaise to cover the 4 hard-boiled eggs. You want the mayo to be thin enough to just coat the eggs — it should come off the spoon in quickly dissolving ribbons — so, if needed, thin it with a little hot water. (You might need 3 to 4 teaspoons; check as you go.) Taste, and see if you want more salt and some pepper.
Cut the eggs in half lengthwise and place them on a platter, yolk side down or up. Spoon the mayonnaise on top, coating the egg and allowing some to slip over the sides. Garnish the eggs as you like. Serve with bread, of course.
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.
Since most of the comments are about the cooking of the eggs, I will throw my 2 cents in: Instant Pot has an egg setting. works perfectly - place eggs on the included rack with a cup of water. 5 minutes on high pressure, 5 minutes waiting, and then full release pressure. Ice bath.
My mother learned to cook in France in her 20s (I was born there!). Later living in America as a single working mother, she embraced short cuts - Helman's mayonaisse with lemon juice, dijon mustard and a dash of olive oil was her go-to mayo for eggs and asparagus. She is 95 and we made some just the other day.
I think this mayonnaise tastes too strong - bitter might also be a better description.
some otherwise good batches of olive oil get unpalatably bitter when blended in an emulsion like mayo or salad dressing, particularly if a blender is used. serious eats explains the chemistry here: https://www.seriouseats.com/does-blending-olive-oil-make-it-more-bitter
For the mayonnaise, add 3/4 cup of vegetable oil slowly first and add more later if needed, check the consistency of the mayonnaise before adding the rest. If it has already the normal consistency of mayo don’t add more oil because if you do it’ll separate.
I love this. And I love the mayonnaise. So do all I make it for.
An old Creole favorite in New Orleans was Eggs Rémoulade. I still crave them!
I use the basic Zojirushi Rice Cooker for making my hard boiled eggs. Steam them for 15-20 minutes and then throw them in an ice bath. They come out perfect and the shells peel easily.
Made this for brunch, delicately delicious. Don’t be afraid of making your own mayo, it’s simple and fast and oh so delicious.
So lovely, simple and easy to make.
I make mayo with half olive oil/ half whatever vegetable oil. The best solution for very tasty mayo; a little garlic helps also.
Cold eggs straight from fridge in cold water to cover by a few inches. Bring to a boil. As soon as water boils, remove from heat, put a lid on the pot, and time for 8 - 9 minutes. Remove eggs to a bowl of ice water. When chilled, return to pot with a small amount of water, replace lid, and shake vigorously to crack the shells, peel.
Does anyone know where these plates are from?
This is my go to evening snack, but I’m lazy so I use store bough mayonnaise (Hellmann’s by choice), and add a little rice vinegar to thin it out. Sprinkle cut egg with a good curry powder, and drizzle with mayonnaise. Filling, tasty, healthy, and cheap!
Back in the days of "Let's Go" student travel guides, my Paris cafeteria meals alternated between oeuf mayo and roast chicken. Haven't managed to duplicate that Paris roast chicken, but when I need food and don't feel like eating, I plop some store mayo on a halved boiled egg and I'm good. Home-made mayo is a nice touch, though.
I love this photo! Props, food, and lighting all work so well together.
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