Oeufs Mimosas

• portionen: 20 half eggs

Zutaten

1 can of Tuna

13 eggs

1 teaspoon of mustard

Splash of red wine vinegar

Salt and Pepper

100 mL of neutral oil (I use canola)

Anweisungen

Making the mayo

Separate one egg yolk and let it come to room temperature. Allow the mustard to be at room temperature as well.

In the bowl of a stand mixer or if using a hand-held mixer, in a regular bowl, mix the yolk, the mustard, the red wine vinegar and the salt and pepper.

Start beating the ingredients with your whisk attachment, very slowly start mixing in the oil. It has to be very slow to start, drop by drop and as it starts emulsifying. Once all of the oil has been mixed in, adjust for seasoning.

Assembling the eggs

Hard boil the eggs, peel them and cut them in half. Take the yokes out.

In a bowl, mix the tuna, mayo (eyeball the amount you need, it should be enough to get a creamy consistency), salt and pepper and half of the egg yolks. Mix well.

Put the tuna mixture into the egg whites. Place them on a plate. Grate the leftover yokes over the plate.