Return to listing

Russian Eggs


 
 

This recipe is adapted from Delia's Complete How To Cook

Method

Place the eggs in a pan in cold water. Bring them up to the boil and boil for 6 minutes, then cool them rapidly under cold, running water and leave them in the cold water for about 2 minutes.

Next, remove them from the water, peel off the shells, cover the eggs with clingfilm, and leave them in a cool place until needed.



Now cut the eggs in half, arranging three halves on each plate, top with a heaped tablespoon of the mayonnaise and garnish with the cornichons and olives.

Serve with a couple of anchovies per person draped over the mayonnaise in a criss-cross pattern.


Any leftover mayonnaise should be stored in a screw-top jar in the fridge, but for no longer than a week.



 

Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
 
 

Related recipes


Homemade Mayonnaise 

Homemade Mayonnaise

The key to a successful mayonnaise is making sure each drop of oil is thoroughly whisked before adding the next drop

 
 

 

 




 
Forums
Popular topic
Latest post
Ask Lindsey... For Saddler
24 Jul 2014 22:09
Coffee Break Pavlova Plums
25 Jul 2014 16:56
Food and travel Short break ideas
13 Jul 2014 08:31
Ingredients STRAWBERRY CAKE
16 Jul 2014 11:02
Can Anyone Help? Mine didn't set
25 Jul 2014 19:12
Books me too
17 Jul 2014 16:38
Equipment conventional method?
23 Jul 2014 10:44
Gardening Lazy days
03 Jul 2014 09:37
 
NetObserver
CMS solutions by REDtechnology.com