Oeuf mayonnaise facts for kids
Oeuf mayonnaise (say "uff my-oh-NEZ") is a super simple and yummy French dish. It's often called oeuf mayo for short. This classic French egg dish is a popular starter or "hors d'oeuvre" (say "or DURV"). You'll often find it in traditional French restaurants called bistros. A recipe for this dish was even in a famous cookbook from 1936 called L'Art culinaire moderne.
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How to Make Oeuf Mayonnaise
Making oeuf mayonnaise is quite easy! It starts with a large chicken egg.
Cooking the Egg
The egg is almost hard-boiled. But it's taken off the heat just before the yolk gets completely firm. This keeps the yolk a little bit creamy. After cooking, the egg is chilled and then carefully peeled.
Preparing the Halves
Next, the egg is cut in half lengthwise. The two halves are placed face down on a plate. They look like smooth, white domes.
Adding the Sauce
Finally, the egg halves are completely covered with a special sauce. This sauce is made from mayonnaise and Dijon mustard. A little water or lemon juice is added to make the sauce thin enough to pour easily over the eggs.
Serving Oeuf Mayonnaise
Oeuf mayonnaise is a dish that looks as good as it tastes!
Garnishing the Dish
The dish is usually served on a fresh leaf of lettuce. Sometimes, it comes with crudités (raw vegetables like carrot sticks) on the side.
You can make it even fancier with different toppings! Chefs often add snipped chives, parsley, or chervil. Other tasty additions include fried capers, thin slices of roasted red bell pepper, or a small anchovy fillet.
Keeping a Classic Alive
In the late 1980s, oeuf mayonnaise started to become less popular in Paris. Some people worried about eggs being a high-cholesterol food.
The Oeuf Mayonnaise Association
To save this beloved dish, a man named Claude Lebey started a group in 1990. It was called the "Association for the Preservation of Oeuf Mayonnaise." He wanted to make sure bistros kept making it the right way.
Lebey believed oeuf mayonnaise was a very important recipe for French cooking. He said, "Oeuf mayonnaise cannot be explained. It must be savored." His grandson, Vincent Brenot, continues to lead the group today. Brenot says that even though the dish looks simple, it's actually tricky to make perfectly. He believes the cooking time for the egg is super important.
Many famous cookbook writers and chefs, like Elizabeth David, Joël Robuchon, and Alice Waters, also love and support oeuf mayonnaise.
