Firm, creamy eggs with smooth homemade mayonnaise, tangy cornichons and chives: a simple French starter where timing and a good emulsion make all the difference.
Oeufs mayonnaise is a simple French bistro classic: halved eggs topped with mayonnaise, usually served as a starter. The ingredients are familiar, but the proportions matter. The eggs provide a soft, rich base; the mayonnaise adds creaminess. Finely chopped cornichons bring acidity and a little crunch, while chives add a fresh onion flavour. Keep the garnish restrained so the sauce and eggs remain the stars.
Cook the eggs until the yolks are firm but still evenly yellow, not dry or chalky. The exact timing depends a little on the size of the eggs and their starting temperature; nine minutes in gently boiling water is a good starting point for medium eggs. Cool them immediately in cold water after cooking. This stops them cooking further and makes them easier to peel. Halve them just before serving so the yolks stay neat.
Homemade mayonnaise starts with an egg yolk, mustard and vinegar. First whisk in the oil drop by drop; once the sauce thickens, you can add the oil in a thin stream. This gives the emulsion a chance to become stable. Use room-temperature ingredients and a bowl that won't slide around. If the mayonnaise gets too thick, whisk in a teaspoon of cold water. For an extra-smooth sauce, chop the cornichons very finely and stir them in right at the end.
Cornichons are small, firmly pickled gherkins with a pronounced sour flavour. Choose them over large sweet-and-sour pickles; the latter make the sauce less sharp and can give it a sweeter taste. Chives work well here, but if you don't have any, you can use a small amount of finely chopped parsley. Serve the eggs cool, but not ice-cold, so the flavour of the mayonnaise comes through nicely. A few pieces of crusty baguette are all you need to mop up the sauce.
Because this mayonnaise contains raw yolk, use pasteurised egg yolk for this recipe and keep the prepared sauce covered in the fridge. Chill the eggs after preparing them too, and preferably serve them the same day. Don't leave them out of the fridge for more than two hours; in warm weather, less time is advisable. Ideally, make the mayonnaise just before serving, when its texture is at its smoothest.
Bring a pan of water with a pinch of salt to the boil. Carefully lower the eggs into the water and cook for 9 minutes at a gentle boil.
Transfer the eggs to a bowl of cold water and let them cool completely. Carefully peel them and cut them in half lengthways.
Put the pasteurised egg yolk, Dijon mustard, white wine vinegar and salt in a medium bowl. Whisk until smooth.
Add the oil drop by drop at first, whisking continuously. Once the mayonnaise thickens, pour in the oil in a thin stream. Whisk until the sauce is smooth and firm.
Stir the finely chopped cornichons and chives into the mayonnaise. Season with black pepper and a little more salt, if needed.
Divide the mayonnaise between four small plates, or spoon some onto each plate. Place two egg halves on each plate, yolk-side up. Serve with the baguette.
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