Russian Eggs

Not the kind you get in help-yourself salad bars and cafes - this is the real thing.

Eggs, boiled - not hard, but with a bit of squidge at the centre - anointed with a shimmering, golden emulsion laced with a little garlic. I have to admit, this is probably my most favourite starter, I like to serve it with sliced cornichons or pickled cucmbers, tiny black Provencal olives and anchovies.

You can watch how to make Homemade Mayonnaise in our Cookery School video lesson - 'Separate Ways with Eggs Part 1' below.

This recipe is from Delia's Complete How to Cook.

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Ingredients

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.  