OEUF MAYO, how to boil an egg *3 ways* and make real mayonnaise

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

Let the eggs sit at room temperature for 30 minutes before cooking.

Bring water to a champagne simmer in a pot.

Add the eggs to the simmering water and start the timer.

Cook for 7 minutes for a soft-boiled egg, 9 minutes for medium, and 11 minutes for hard-boiled.

Remove the 7-minute eggs and place them in a bowl of cold water to cool.

Peel the 7-minute eggs under running water for easier peeling.

Remove the 9-minute and 11-minute eggs from the water and set aside.

For mayonnaise, crack 2 new eggs into a bowl.

Add salt and 1.5 teaspoons of Dijon mustard to the eggs.

Whisk the mixture until it looks like mayonnaise before adding oil.

Slowly add 1 cup of oil (half vegetable oil and half olive oil) while whisking continuously.

If the mayonnaise becomes too thick, add a splash of water to loosen it up.

Finish the mayonnaise with the juice of half a lemon and adjust seasoning with more salt if needed.

Take the 9-minute eggs and spoon mayonnaise on top to serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens