Inverted Deviled eggs

Name: Inverted Deviled eggs
Total time: 2700 s
Yield: 4 servings
Cuisine: American
Ingredients: 4 whole eggs in shell; 25 grams champagne vinegar; 10 grams Dijon mustard; 100 grams extra-virgin olive oil; 10 grams walnut oil; 4 grams terragon thinly sliced; 2 pinch salt; 1 pinch black pepper; 1 pinch cayenne pepper

Richard @Chef_Richard

delicious

Richard @Chef_Richard

delicious

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Ingredients

45 mins

4 servings

4whole eggs in shell
25 gramschampagne vinegar
10 gramsDijon mustard
100 gramsextra-virgin olive oil
10 gramswalnut oil
4 gramsterragon thinly sliced
2 pinchsalt
1 pinchblack pepper
1 pinchcayenne pepper

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Steps

45 mins

1

cook the eggs in 72ºC/162ºF bath for 35 min
2

plunge the eggs in ice water
3

peel, and separate yolks from whites
4

set yolks aside
5

retain whites for mayonnaise
6

blend egg whites, from above with vinegar and dijon mustard
7

drizzle slowly the olive oil and walnut oil into egg white mixture while blending
8

emulsify fully to make mayonnaise
9

mixture terragon, salt, black pepper and cayenne pepper