flipEgg mayonnaise from the counter
Egg mayonnaise from the counter
Why this dish? A reflex dish of the Parisian cafés where Sartre spent his days writing. Frugal, served at any hour, perfect for someone who eats mechanically between two paragraphs without leaving his table at the Flore.
Hard-boiled eggs coated in homemade mayonnaise, set on a few lettuce leaves. The archetype of the "bistro" dish: almost nothing, but well-made, the discreet pillar of the counter lunch.
I didn't ask the kitchen to distract me — I had my ideas for that. A hard-boiled egg, a little of that yellow mayonnaise beaten with a fork, and you're free to keep thinking without your stomach complaining. The waiter would set it down there, near the ashtray and the inkwell, and that was perfect: you don't exist for the table, the table exists so you can work. Believe me, nothing like an unpretentious dish to leave the mind entirely to its freedom.
- •Fresh eggs — a few (base)
- •Neutral oil — a good drizzle (emulsion)
- •Raw egg yolk — 1 (mayonnaise binder)
- •Dijon mustard — a pinch (kick)
- •Vinegar — a dash (acidity)
- •Green salad — a few leaves (freshness)
Egg mayonnaise from the counter
Hard-boiled eggs coated in homemade mayonnaise, set on a few lettuce leaves. The archetype of the "bistro" dish: almost nothing, but well-made, the discreet pillar of the counter lunch.
Why this dish? A reflex dish of the Parisian cafés where Sartre spent his days writing. Frugal, served at any hour, perfect for someone who eats mechanically between two paragraphs without leaving his table at the Flore.
I didn't ask the kitchen to distract me — I had my ideas for that. A hard-boiled egg, a little of that yellow mayonnaise beaten with a fork, and you're free to keep thinking without your stomach complaining. The waiter would set it down there, near the ashtray and the inkwell, and that was perfect: you don't exist for the table, the table exists so you can work. Believe me, nothing like an unpretentious dish to leave the mind entirely to its freedom.
Ingredients (period version)
- Fresh eggs — a few (base)
- Neutral oil — a good drizzle (emulsion)
- Raw egg yolk — 1 (mayonnaise binder)
- Dijon mustard — a pinch (kick)
- Vinegar — a dash (acidity)
- Green salad — a few leaves (freshness)
Ingredients
- Eggs — 6 (base)
- Sunflower oil — 200 ml (emulsion)
- Egg yolk — 1 (binder)
- Dijon mustard — 1 tsp (kick)
- Wine vinegar — 1 tsp (acidity)
- Salt and pepper — to taste (seasoning)
- Lettuce heart — a few leaves (bed)
Method
- Cook the eggs for 9 to 10 minutes in boiling water, then cool under cold water and peel.
- Prepare the mayonnaise: whisk the yolk with the mustard, salt, and pepper, then pour in the oil in a thin stream while whisking continuously until it emulsifies.
- Thin with the vinegar for a smooth and glossy texture.
- Cut the eggs in half, arrange on the lettuce leaves, and generously coat with mayonnaise.
- Serve chilled, with bread and, of course, a black coffee.
How it was made : The "œuf mayo" has been a staple of French bistros and brasseries since the early 20th century. The mayonnaise was always made by hand, with a fork or whisk, using room-temperature ingredients to prevent it from "breaking."
The contemporary twist : An Association for the Preservation of Egg Mayonnaise (ASOM) still rates the best in Paris today: serve it on a slate plate, with a pinch of paprika and a few capers for a nod to tradition.
Jean-Paul Sartre · Charactorium
