Step by step recipe

Stage 1

10 min.

Cook 6 hard-boiled eggs.

When cold, cut a small slice off each side of the egg white so that it will sit firmly on the plate or dish.

Stage 2

2 min.

Cut each egg in two lengthways.

Stage 3

2 min.

Separate the two halves of white...

Stage 4

2 min.

... from egg yolks.

Stage 5

5 min.

Using a knife, chop up egg yolks.

Stage 6

Continue until reduced to fine crumbs.

Note: Unlike many other recipes, I advise you not to use a fork for this, because you'll end up with a kind of paste (difficult to use) instead of crumbs.

Stage 7

2 min.

Chop 1 bunch chives and 1 bunch parsley finely.

Stage 8

5 min.

Prepare 250 g Mayonnaise, and add herbs and chopped egg yolks, keeping 2 tablespoons of yolk for garnishing.

Stage 9

10 min.

Put this mayonnaise into a forcing bag arrange egg whites on a plate and fill generously .

Now you will appreciate the flat base you cut on the egg white earlier!

Stage 10

3 min.

Divide remaining egg yolk over the tops. This is important because it's those small spots of yellow that give the name "mimosa".

If you have any herbs left over, use them to decorate the centre of the plate.

Stage 11

5 min.

If you have some egg mayonnaise left over, make canapés by toasting a slice of bread, and when cold cut into pieces that then top with mayonnaise.

Note: the best bread for this is seed bread, a pure delight.

Remarks

Nutritional information

How much will it cost?

• For 6 Mimosas eggs : 2.81 €
• Per Mimosa eggs : 0.47 €

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Your 2 comments or questions on this recipe

• I made this recipe on an apprenticeship while working at The Hotel Ritz in Paris. It was the first recipe I was asked to make and so it is nostalgic. After all this time, I serve it at my restaurant over a spinach salade. I was hunting around for recipes relating to sabayon this morning and saw this one. I must say, however, that the addition of dijon mustard is omitted, which is an absolute necessity for mimosa eggs. Also, I learned to screen the yolks, making them baby fine to receive the elements of the mayonnaise, which if hand-made is divine. So try with the addition of mustard and a bit of sea salt and freshly ground peppercorn and allspice to bring out the flavor of the egg. Most times, the white is chopped very finely for mimosa eggs, and added to the "yolk mousse". At any rate, is this an English or French based recipe site?
  Posted by Chef Eileen november 16^th 2009 at 12:04 (n° 1)
• But Eileen there is already mustard in the recipe, because there is mayonnaise in, and mayonnaise contain mustard.
  Posted by jh november 28^th 2009 at 17:58 (n° 2)

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