zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Delia's Russian eggs

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Delia's Russian eggs

    • Preparation time: 5 minutes
    • Cooking time: 10 minutes
    • Total time: 15 minutes 15 minutes

    Serves: 6

    Ingredients

    Basic mayonnaise mixture (link to mayonnaise recipe)
    9 large egg
    18 medium cornichons (baby gherkins) sliced lengthways
    About 18 small black olives
    About 18 anchovies

    Method

    Place the eggs in a pan in cold water. Bring them up to the boil and boil for 6 minutes, then cool them rapidly under cold, running water and leave them in the cold water for about 2 minutes. Next, remove them from the water, peel off the shells, cover the eggs with clingfilm, and leave them in a cool place until needed.

 Now cut the eggs in half, arranging three halves on each plate, top with a heaped tablespoon of the mayonnaise and garnish with the cornichons and olives.

    Serve with a couple of anchovies per person draped over the mayonnaise in a criss-cross pattern.

    Any leftover mayonnaise should be stored in a screw-top jar in the fridge, but for no longer than a week.



    Your recipe note

    Edit your recipe note

     

     
    Recipe adapted from Delia’s Complete How to Cook published by
    BBC Books 2009. © Delia Smith 2013
     
    To watch this recipe video, click here
     
    See also: Sauce Verte
     
    For more information about Delia's online cookery school go to www.deliaonline.com
     

    Comments

    Average user rating

    0 stars

    Glossary