Tuesday, January 19, 2010

egg mayo


I think I may have found a little studio to rent in Paris - "little" being the operative word - in the 8th arrondissement, on the same Metro line as Le Cordon Bleu. At the moment it's a toss-up between this apartment or sharing with a French artist and his 10-year old twins. I have this whimsical notion of lolling around an artist's studio in Montmartre wearing flouncy skirts and discussing existentialism whilst sucking on a Gauloises - but the bohemian won't allow me to have guests and since most of my family and quite a few friends are lining up to come and visit, I'm going to have to pass on the boho lifestyle.


Every Sunday we get a dozen eggs from Roquin, usually still warm and flecked with little bits of straw and other detritus. I could quite happily eat an egg, in some form, every day and egg mayo is one of our favourites. I like to add some snipped chives or spring onions or serve it in the shell with a sprig of dill and some lumpfish roe.


Egg mayo
Serves 2
2 fresh eggs
1 heaped dessert spoon of mayonnaise
2 tsp lumpfish roe (or caviar if you want to push the boat out)
Sprigs of dill
Toast to serve

Place the eggs in a pan and cover completely with cold water. Heat over a high heat until boiling then reduce the heat and simmer for 5 minutes. Cool in cold water, then slice off the top of the egg, being careful not to break the shell. Scoop out the egg, mash with a fork and mix with the mayonnaise. Fill the empty shell with the egg mixture and top with a tsp of lumpfish roe and a sprig of dill. Cut out rounds of toast using a pastry cutter, making a smaller hole in the centre for the egg to sit in.

20 comments:

Suze said...

Wow! I'm going to have to tell my breakfast chef that toast soldiers just aren't good enough any more.

Dirndle said...

Very funny blog Sarah!
Spookily enough though!...... My favourite tea would be.....!
Lumpfish roe on rye bread with hard boiled egg and baby tomatoes!

Anonymous said...

Hope the the little studio takes 4guests and that you practice your Cordon Bleu on us...in anticipation! M

Adria said...

Hi Sarah! Thank you for your sweet comment on my blog! I'm kind of new at this, trying it out- so your comment was very nice to see! I will post your link on my site today. :) Your blog is divine! Sicerely, Adria @ sonomamomspot.com

P.S. I adore a good food blog!

Dena said...

Your Egg Mayo looks delicious. I had not heard of Egg Mayo and am curious as to how you prepare it. In the US, mayo is short for mayonaise, a condiment used in dressings and such. Your picture looks like a soft boiled egg. Is that comparable to your Egg Mayo?

Sarah said...

Dena - mayo is short for mayonnaise in Europe too. To make egg mayo you boil an egg for 5-6 minutes then mix with some mayonnaise. The egg in the picture is actually hard-boiled - but they are free-range which makes them look so yellow.

Hannah said...

Hi Sarah,

Thanks so much for visiting forkful - much appreciated. Your blog is and looks really excellent. Would you mind telling me what sort of camera you use to take your photos?

Hannah

Sarah said...

Hannah, My camera is nothing fancy - just a "point and click" Sony Cybershot. I never use the flash and try to take all my photos either outside or next to the window where there is lots of natural light.

Pamela Holderman said...

Oh yum, I am enjoying stopping by and quite jealous about your upcoming stint in Paris. bon chance!

Ed Schenk said...

The photos look great. Thanks for the tips. I am currently working on food photography. This will help.

cj said...

I am having palpatations just thinking of a little studio in Paris, on the same Metro line as Le Cordon Bleu. Go for it!

Jen S. said...

These eggs with eggs look fabulous. And thanks for the photo info. I need to work on my shots.

Rebecca Yale said...
This comment has been removed by the author.
poppyseed said...

Sarah, I have added you to my bloglist and am already enjoying your site! Those eggs look so cute and I also love eggs with mayo. I think this will be a snack for my daughter soon--served right in the shell!

Denise | Chez Danisse said...

These look just perfect!

eldivenlerim said...

Hi sarah, thanks for your nice comment on my blog;) your food photographies looks so yummy, I have added you to my bloglist and I'm following you on blogspot....those eggs looks also very very cute;)

Karyn Bernard (French Charming) said...

A studio in Paris...sigh! You are living my dream!! This egg dish looks fabulous!

Thank you for your visit Sarah and I apologize for my late reply but I would love to exchange links with you and I've already added your lovely blog to my blog roll.

Hugs,
Karyn

megan said...

absolutely amazing!

De jó főzni! said...

You take beautiful photos!

The Food Hunter said...

great post...love the photos.