Œuf Mayonnaise Recipe

Bring a medium saucepan of water to a rolling simmer (not a full boil). Gently lower the 6 large eggs into the water using a slotted spoon.

Simmer the eggs for 9 minutes for fully set whites and a creamy-but-set yolk characteristic of classic œuf mayonnaise.

While the eggs cook, prepare an ice bath (bowl of iced water). After 9 minutes, transfer the eggs to the ice bath and cool for at least 5 minutes to stop cooking and make peeling easier.

Carefully crack and peel the eggs. Slice each egg in half lengthwise and set yolk-side up on a serving plate or on individual plates. Reserve any trimmings/halves to keep warm if plating individually.

Prepare the base

In a medium bowl (or the cup of an immersion blender), combine the 2 room-temperature egg yolks, 1 tsp Dijon mustard, 1 tbs fresh lemon juice and 1 tsp fine sea salt. Whisk (or place the immersion blender head in) until smooth and slightly thickened.

Emulsify

Very slowly start streaming in the neutral oil while whisking vigorously (or with the immersion blender running on low). Begin drop by drop for the first 30–45 seconds to build a stable emulsion, then continue in a thin steady stream until most of the 200 ml neutral oil is incorporated and the mixture becomes thick and glossy.

Once nearly all neutral oil is incorporated, whisk in the 20 ml extra-virgin olive oil to add flavor and shine. If the aioli is too thick, add up to 1–2 tsp warm water or a little more lemon juice to reach a spoonable consistency appropriate for coating the eggs.

Season the aioli with 1 tsp finely ground white or black pepper and adjust salt to taste. Stir in 1 tsp truffle oil, tasting carefully — truffle oil is potent; add more only if needed.

If using fresh truffle, stir in or fold half of the finely shaved truffle into the aioli to infuse fresh aroma; reserve the remaining truffle for garnish.

Taste and adjust acidity, salt or truffle intensity. Chill briefly (10–15 minutes) if you prefer the sauce cold before plating; otherwise use at room temperature.

Spoon or pipe (using a small piping bag with a round tip) a generous tablespoon of the truffle aioli onto each halved egg yolk so it covers the top and slightly spills onto the white. For a classic look, mound a small quenelle of aioli on each yolk.

Sprinkle the aioli-topped eggs with the remaining shaved truffle (if using), a pinch of flaky sea salt, and a light grind of fresh black pepper.

Scatter the finely snipped chives and a few microgreens or watercress around or atop the eggs for color and a fresh contrast.

Serve immediately as an hors d'oeuvre or starter. Leftover aioli can be refrigerated in an airtight container for up to 48 hours; bring to room temperature and whisk before using.