Fanny in France by Alice Waters

Author:Alice Waters
Language: eng
Format: epub
Publisher: Penguin Young Readers Group
Published: 2016-10-04T09:52:16+00:00

First hard-cook the egg:

(My mom doesn’t like to say “hard-boiled egg,” because you don’t really boil it; you barely even simmer it!) Fill a small pot with water and bring it to a boil. Turn down the heat to a simmer and add the egg to the pot with a spoon. While the egg is simmering very gently, fill a bowl big enough for the egg with ice water. After 8 minutes, turn off the heat, remove the egg from the pan, and put it in the ice water to chill.

Then make the mayonnaise:

First you need to separate the yolk and the white of the uncooked egg. You can do this by holding your hand over a small bowl and cracking the egg open into your hand. Let the egg white slip through your fingers into the bowl while you keep the yolk in your hand. Put the yolk in a medium-size bowl. Set aside the egg white to use for something else. (You can refrigerate raw egg whites for several days.) Season the yolk with a good pinch of salt and set the bowl on a damp towel so it won’t slip and slide.

Measure the olive oil into a container with a pour spout. With a whisk, mix the egg yolk and salt together with a few drops of warm water. Slowly—and I mean slowly!—begin to add the oil to the egg, at first drop by drop, whisking all the time. You’ll see the egg yolk start to thicken gradually as it absorbs the oil. If you add too much oil at once, the egg and oil will stay separate. You need them to come together at the very start or the mayonnaise won’t work. So it is good to go slowly and be patient.

After you’ve mixed in about ¼ cup of oil, the mayonnaise will start to get thick. If it gets too thick, you can thin it by adding ½ teaspoon of warm water. Then continue to whisk in the oil in a thin, steady stream until all the oil is added.

Finish the mayonnaise by seasoning it: add about ¼ teaspoon of lemon juice and salt to taste. If you’re not going to use it right away, keep the mayonnaise chilled in the refrigerator.

Now you’re ready to put the oeuf mayonnaise together:

When the hard-cooked egg is cool, peel the shell off and cut the egg in half lengthwise. Put the egg on a pretty plate, yolk side down. Spoon a big spoonful of the mayonnaise over the egg. Sprinkle with chopped chives or chervil. Voilà!

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