Philippe Etchebest reveals the recipe for an essential starter in French cuisine

Philippe Etchebest reveals the recipe for an essential starter in French cuisine

From the start of his latest recipe video, Philippe Etchebest makes things clear: “Warning, these are special deviled eggs”… We have been warned! Still, don’t worry. As always, Chef Etchebest reveals an easy, quick and inexpensive egg-based recipe from his book Cook well accompanied with my Mentor Method. Here are the tips for making your mimosa eggs like a Chef, an essential starter in French cuisine!

The recipe for deviled eggs by Philippe Etchebest


Mimosa eggs signed Philippe Etchebest: the list of ingredients

To delight 4 gourmands with these mimosa eggs signed Philippe Etchebest, here is the list of ingredients to provide.

  • 7 eggs

  • 10 sprigs of fresh chives

  • 5 sprigs of fresh tarragon (optional)

  • 1 tablespoon old-fashioned mustard

  • Salt

  • Pepper

Without forgetting the essentials for mayonnaise!

  • 2 egg yolks

  • 15 g Dijon mustard

  • 2 teaspoons of white spirit vinegar

  • 20 cl of sunflower oil

  • Salt

  • Pepper

What is Philippe Etchebest’s mimosa egg recipe?

• Begin by gently placing the eggs in a pan of boiling water. Count 9 to 10 minutes of cooking from boiling: either 9 minutes for slightly creamy eggs, or 10 minutes for well-cooked eggs, explains Philippe Etchebest. Once the time has elapsed, dip the eggs in a bowl filled with cold water to stop cooking.

Then peel the eggs one by one. Once the shell has been removed, cut the eggs in half lengthwise and carefully remove the egg yolk without damaging the white. Place all the egg yolks in a bowl.

Chop the chives then chop the tarragon. You are free to incorporate other aromatic herbs into your mimosa eggs, explains Chef Etchebest at this stage of the recipe. Why not chopped capers, he suggests?

• Then pass the egg yolks through a sieve or strainer. If you don’t have either, simply mash the yolks with a fork.

• Still on the advice of the Chef, add the mayonnaise signed Philippe Etchebest to the egg yolks and add the fresh herbs. Season with salt and pepper and mix.

• As the Meilleur Ouvrier de France explains in his video 100% mimosa eggs, place the appliance in a fluted piping bag and garnish the egg whites one by one, generously. If you don’t have a piping bag, just use a spoon. Your typical French starter is ready: it’s time to enjoy your mimosa eggs!

Photo credit: Philippe Etchebest YouTube / Instagram, Charles Toulza, Hugo Delmotte

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