So I used my mandolin to slice my celeriac,my mayo was helmans of which I infused Burlap and Barrels paprikash mustard with cornichons,fresh pasley and a drizzle of truffle oil, yum..my friends loved it!
I love oeuf mayo and I’m American and addicted to them. Ate many hiking on the Chemin de St Jacques in Southern France last year, with my fair share of pommes aligot. Though for hikers one can just grab a hard boiled egg on the run which does the trick but isn’t as satisfying.
Thanks for this discussion on œufs mayo. I love eggs and so will look up your recipe for this in My Paris Kitchen and give it try as a change to my usual egg salad sandwich or eggs and toast. Merci beaucoup!
Bonjour David, I have fond memories of wandering into a cafeteria in Paris nearly 50 years ago and getting a plate of Œufs Mayo. I was a student, so money was in short supply. I don't recall anything else I might have gotten, but those eggs were delicious!
Went with our 13 year old twins to Paris last month and enjoyed both Oobatz and Le Cornichon, which we never would have found without your recommendations. Merci!
A French friend introduced me to celeriac remoulade many years ago and I love it but never thought of it as a “bed” for these eggs. I shall have to try it! Thx for the suggestion.
Hi David -- Another great post. Thank you for taking on the supremely annoying use of "best" when describing recipes. Now, please, do something about "the only." The only way to whip cream. The only way to grill steak. The only way to make cacia e pepe. You know what I'm talking about. I subscribe to all the usual suspects of cooking blogs. The other day, my inbox contained a post from one titled, "The Only Egg Salad Recipe You Will Ever Need." Really? Ever? Like, for the rest of my life? How many egg salad recipes does the average person need anyway? So far I've gotten by with none.
That invitation to join Club des Croqueurs de Chocolat? It must just be a matter of it being lost in the mail. Don't they know who you are?!
I'm with you on the word 'jammy', which, to me, is what little kiddies wear to bed! And don't get me started on cheesy, garlicky, oniony, and a hundred more that a certain newspaper seems to love, now that they are using onion and garlic POWDER instead of the real magillas. While I'm at it, ingredients are cut fine, coarse, rough, etc. NO 'ly' on the ends, but the the only person on earth who argued with editora over this, And won....but who cares. The language moves on....
Can't wait to try the restaurant! My mother, who started her subscription to Gourmet magazine in 1941 when mothers in Texas were mostly making grits and gravy, gave us shrimp remoulade as small children, and we delighted in deviled eggs with homemade mayo. An Italian houseguest in LA showed me the easiest mayo in the world by putting an egg, copious olive oil, a squeeze of lemon and salt into a hand-mixer container and letting it rip with the beater until smooth and perfect. I added a touch of moutarde ancienne from my remoulade recipe and Bob's your uncle. LOVE EGGS, LOVE DEVILED EGGS, can't wait to nestle them in their celerie remoulade sofa......
Merci for this and all. Love that you love simplicity.
When I was single I used to make myself two poached eggs on buttered toast and add a big blob of mayo. A friend made fun of me and said, “She likes eggs with her eggs,” but I think eggs with mayonnaise is divine.
LOVE that idea as poached eggs are my favorite go-to for comfort and a simple supper. Did you know that to poach an egg is the easiest thing in the world. Bring water to a simmer, crack in the eggs, turn off heat and cover for 4 minutes. Perfect poaches. No vinegar or fancy egg-poachers. A chef taught me this.
Oh, that menu of Le Voltaire ! All those entrées, some at astronomical prices, and then the œuf mayo at ,9 € ? It made me laugh out loud. The chef-owners must chuckle with delight every time they revise the menu. (Of course the entrée that caught my eye -- Tartare de bar de ligne, vinaigrette gingembre fruits de la passion -- turns out to be the most expensive at 55 €.)
One little point: you wrote, "Le Voltaire, a rather expensive restaurant in Paris, kept the œuf mayo valiantly on the menu for years," which made me think that they eventually gave up. Wouldn't you want to change it to the "past perfect" tense, i.e., "has kept the œuf mayo..."?
When I download recipes from Milk Street, the file name for each recipe defaults to "Best Chicken Cutlet Recipe" or "Best Spaghetti Carbonara Recipe". I make a point of deleting "best" from each file name.
I really enjoyed the version prepared at Thoumieux beautifully presented with heavy sprinkle of shaved cooked yolk over finished product. Loved it!
So I used my mandolin to slice my celeriac,my mayo was helmans of which I infused Burlap and Barrels paprikash mustard with cornichons,fresh pasley and a drizzle of truffle oil, yum..my friends loved it!
I love oeuf mayo and I’m American and addicted to them. Ate many hiking on the Chemin de St Jacques in Southern France last year, with my fair share of pommes aligot. Though for hikers one can just grab a hard boiled egg on the run which does the trick but isn’t as satisfying.
Thanks for this discussion on œufs mayo. I love eggs and so will look up your recipe for this in My Paris Kitchen and give it try as a change to my usual egg salad sandwich or eggs and toast. Merci beaucoup!
Bonjour David, I have fond memories of wandering into a cafeteria in Paris nearly 50 years ago and getting a plate of Œufs Mayo. I was a student, so money was in short supply. I don't recall anything else I might have gotten, but those eggs were delicious!
Went with our 13 year old twins to Paris last month and enjoyed both Oobatz and Le Cornichon, which we never would have found without your recommendations. Merci!
Used my mandolin make Julianne celeriac match sticks.
Made a burlap and barrel paprika mustard/mayonnaise, fresh parsley,scallions,lemon juice.Came out banging good.my eggs were "jammy"perfect!
A French friend introduced me to celeriac remoulade many years ago and I love it but never thought of it as a “bed” for these eggs. I shall have to try it! Thx for the suggestion.
Hi David -- Another great post. Thank you for taking on the supremely annoying use of "best" when describing recipes. Now, please, do something about "the only." The only way to whip cream. The only way to grill steak. The only way to make cacia e pepe. You know what I'm talking about. I subscribe to all the usual suspects of cooking blogs. The other day, my inbox contained a post from one titled, "The Only Egg Salad Recipe You Will Ever Need." Really? Ever? Like, for the rest of my life? How many egg salad recipes does the average person need anyway? So far I've gotten by with none.
That invitation to join Club des Croqueurs de Chocolat? It must just be a matter of it being lost in the mail. Don't they know who you are?!
Cheers,
--e
yes "the only" is pretty presumptuous - how does anyone know what the future will bring (at least in terms of making egg salad)
: )
I'm with you on the word 'jammy', which, to me, is what little kiddies wear to bed! And don't get me started on cheesy, garlicky, oniony, and a hundred more that a certain newspaper seems to love, now that they are using onion and garlic POWDER instead of the real magillas. While I'm at it, ingredients are cut fine, coarse, rough, etc. NO 'ly' on the ends, but the the only person on earth who argued with editora over this, And won....but who cares. The language moves on....
Can't wait to try the restaurant! My mother, who started her subscription to Gourmet magazine in 1941 when mothers in Texas were mostly making grits and gravy, gave us shrimp remoulade as small children, and we delighted in deviled eggs with homemade mayo. An Italian houseguest in LA showed me the easiest mayo in the world by putting an egg, copious olive oil, a squeeze of lemon and salt into a hand-mixer container and letting it rip with the beater until smooth and perfect. I added a touch of moutarde ancienne from my remoulade recipe and Bob's your uncle. LOVE EGGS, LOVE DEVILED EGGS, can't wait to nestle them in their celerie remoulade sofa......
Merci for this and all. Love that you love simplicity.
When I was single I used to make myself two poached eggs on buttered toast and add a big blob of mayo. A friend made fun of me and said, “She likes eggs with her eggs,” but I think eggs with mayonnaise is divine.
LOVE that idea as poached eggs are my favorite go-to for comfort and a simple supper. Did you know that to poach an egg is the easiest thing in the world. Bring water to a simmer, crack in the eggs, turn off heat and cover for 4 minutes. Perfect poaches. No vinegar or fancy egg-poachers. A chef taught me this.
Oh, that menu of Le Voltaire ! All those entrées, some at astronomical prices, and then the œuf mayo at ,9 € ? It made me laugh out loud. The chef-owners must chuckle with delight every time they revise the menu. (Of course the entrée that caught my eye -- Tartare de bar de ligne, vinaigrette gingembre fruits de la passion -- turns out to be the most expensive at 55 €.)
One little point: you wrote, "Le Voltaire, a rather expensive restaurant in Paris, kept the œuf mayo valiantly on the menu for years," which made me think that they eventually gave up. Wouldn't you want to change it to the "past perfect" tense, i.e., "has kept the œuf mayo..."?
Re: "the best..."
When I download recipes from Milk Street, the file name for each recipe defaults to "Best Chicken Cutlet Recipe" or "Best Spaghetti Carbonara Recipe". I make a point of deleting "best" from each file name.
Eggs are not my favorite, but when I make deviled eggs for guests, they disappear almost immediately. There must be fans out there.
Mmmmm.