Mayo egg tomatée by Laurent Mariotte

Name: Mayo egg tomatée by Laurent Mariotte
Prep time: 15 min
Cook time: 9 min
Total time: 24 min
Yield: 4 servings
Cuisine: Entrée
Ingredients: 8 eggs; 1 egg yolk; 10 cl sunflower oil; 2 teaspoons of concentrated tomato; 2 cl paprika; 1 tablespoons of mustard; salt and pepper

Total time: 24 min
servings: 4 servings
Dish type: Other

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Contains mustardContains eggsVegetarianPescatarianPork-freeAlcohol-freeGluten-freeLactose-freeKosher : to verifyHalal : to verify

Prep

15 min

Cook

9 min

Total time

24 min

Ingredients

servings

8 8 eggs
1 1 egg yolk
10 cl 10 cl sunflower oil
2 c. à café 2 teaspoons of concentrated tomato
2 cl 2 cl paprika
1 c. à soupe 1 tablespoons of mustard
salt and pepper

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Method

1
Cook the eggs for 9 minutes in simmering water. Immerse them in the ice water and then sauté them.
2
Prepare the mayonnaise: whisk the egg yolk with the mustard in a bowl and gradually pour the oil into a fillet. Salt, pepper and mix with tomato concentrate. Add 1 teaspoon of paprika.
3
Cut the hard eggs in 2 in height. Remove the yellows, keep 1 for dressing, switch to the etamine and incorporate the others into the mayonnaise.
4
Garnish the base of the white mayonnaise eggs tomate. Sprinkle with grated yellow. Enjoy at room temperature.

Source : marmiton

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