Recipe: Hard Boiled Eggs with Mayonnaise

1- Remove the eggs from the refrigerator half an hour before and place them in a saucepan, cover with cold salted water and add a hint of vinegar. Since the egg is porous it can and should be salted, as for the vinegar, it facilitates the coagulation of the whites in case of shocks.

2- Then from boiling onwards count 9 minutes of cooking at very low boil.

3- Then plunge them into running cold water for 7 to 8 minutes.

4- Roll them crushing them slightly to facilitate peeling, then rinse them with water to remove any shell pieces still stuck to the white.
The mayonnaise, on the other hand, must be prepared at room temperature:

5- Thus, 1 hour before, remove 2 eggs and the oil bottle (rapeseed or sunflower), put in your bowl 1 teaspoon of mustard diluted in 1 teaspoon of vinegar, fine salt and freshly ground pepper.

6- 1 hour later, add your egg yolks, mix them with the whisk with the mustard, then incorporate 1/3 liter of oil by pouring a thin stream and whisking constantly.

7- Once finished, do not refrigerate it, but keep it at room temperature.

8- Present for example your eggs mayonnaise topped with a ring of anchovy with a small caper in the center surrounded by the salad of soy sprouts and radish sprouts seasoned.