Oeufs Mayonnaise (French hard-boiled eggs)
Ingredients
- 4 eggs
- water
- 1 lettuce
- mayonnaise
- ground paprika
Instructions
- Place the eggs in water. Place 4 eggs in a saucepan and pour on cold water, just enough so that the eggs are covered and no part of the shell is above water.
- Bring the water to a boil. Heat the water over a medium to high heat. Watch the water closely as small bubbles start to form. As soon as large bubbles form around the eggs and break the surface of the water, start timing the oiling of the egg.
- Boiling the eggs. Boil the eggs for 4 minutes. As soon as 4 minutes is up, pour the hot water away. Pouring the water away, rather than removing the eggs one by one from the water, prevents a difference in cooking time between the eggs.
- Place the eggs in cold water. Place the drained eggs in cold, preferably iced, water. If I do not have iced water, I change the water for fresh cold water after a couple of minutes to help speed the cooling process. The longer you are able to leave the eggs to cool down, the easier it will be to peel them.
- Peel and cut the eggs. Remove the cooled eggs from the water and peel them. Cut the peeled eggs in half.
- Arrange the Oeufs Mayonnaise. Arrange a bed of lettuce leaves on the serving plates. On each plate, place 2 egg halves onto the lettuce leaves, yolk facing up, and put a generous dollop of Homemade French Mayonnaise on each egg half. Sprinkle each egg with a little ground paprika.
Tried this recipe?Let us know how it was!