Recipe: Hard-Boiled Eggs with Mayonnaise

1 Remove the eggs from the fridge 30 minutes before cooking, then place them in a saucepan. Cover with cold salted water and add a splash of vinegar. Since eggs are porous, they should be salted. The vinegar helps the egg whites coagulate in case they crack.

2 Once the water reaches a boil, cook for 9 minutes at a very gentle simmer.

3 Plunge them immediately into running cold water for 7 to 8 minutes.

4 Roll them, crushing them slightly to make peeling easier, then rinse them under water to remove any shell fragments stuck to the white.

5 The mayonnaise must be made at room temperature. So, 1 hour beforehand, remove 2 eggs and the bottle of oil (rapeseed or sunflower) from storage. Put 1 teaspoon of mustard mixed into 1 teaspoon of vinegar into your bowl, along with fine salt and freshly ground pepper.

6 After 1 hour, add your egg yolks. Mix them with a whisk along with the mustard, then incorporate 1/3.2 qt (3 liter) of oil in a thin stream while whisking constantly.

7 Once finished, keep it at room temperature rather than placing it in the refrigerator.

8 Present your hard-boiled eggs with mayonnaise topped with an anchovy ring and a small caper in the center, surrounded by seasoned soy and radish sprout salad.