Recette classique de mayonnaise aux œufs

Ingrédients

• Large Saucepan with a Lid
• Mixing Bowl
• Fork
• 4 Eggs, room temperature
• 55 g (4 tbsp) Mayonnaise
• Salt
• Pepper

Préparation

1. 1

   Bring a large saucepan of water to the...: Bring a large saucepan of water to the boil. Carefully add the eggs and boil for 30 seconds.

2. 2

   Lower the heat and reduce to a gentle...: Lower the heat and reduce to a gentle simmer. Then put on the lid and continue to cook for 10 minutes.

3. 3

   Immediately drain the hot water, then gently shake...: Immediately drain the hot water, then gently shake the pan to crack the eggs all over.

4. 4

   Quickly cover in very cold water and allow...: Quickly cover in very cold water and allow to cool for 10 minutes. (You may need to change the water once or twice to keep it cold. You could also add ice cubes if you wish.)

5. 5

   Starting at the wider end, and with the...: Starting at the wider end, and with the eggs still in the water, peel off the shells. If you can perforate the white membrane (the stretchy skin between the white and shell), the whole lot should come off very easily.

6. 6

   Place the peeled boiled eggs in a mixing...: Place the peeled boiled eggs in a mixing bowl and mash with a fork.

7. 7

   Then add in the mayonnaise and mix through....: Then add in the mayonnaise and mix through. Ensure everything is evenly coated, but don't over mix or it may go a bit mushy. Season sparingly with salt and pepper to taste.