If there's one classic of French cuisine that has found its way back into Parisian restaurants, it's theoeuf mayonnaise and, to a lesser extent, its variation, theoeuf mimosa. These two cold starters are similar in many respects: they are simple, economical and popular recipes that embody traditional bistro cuisine.
But exactly what's the difference betweenmimosa andmayo eggs?
Hard-boiled egg mayonnaise, commonly known as œuf mayo, is an emblematic Parisian bistro starter that became popular in the 1910s. The recipe is based on a simple combination: a hard-boiled egg cut in half, topped with mayonnaise, usually laid out on a few salad leaves.
Simply boil the eggs for 9 minutes to keep the yolk creamy but cooked, top each part with a dollop of freshly-made homemade mayonnaise assembled by hand... and that's it! The pleasure of simplicity. Aesthetes will add a little chives, tarragon or chervil for color, texture and taste.
And did you know? TheAssociation de Sauvegarde de l'Œuf Mayonnaise (ASOM), founded by Claude Lebey with the aim of "promoting the gastronomic tradition of the mayonnaise egg, preserving its authenticity, enhancing the reputation of its faithful workers and enthusiasts, and passing it on to new generations", organizes the annual prize for the Best Mayo Egg in Paris!
Highly prized by chefs, this distinction is awarded following a competition that highlights the precision of the cooking, the lightness of the mayonnaise, and the gourmet simplicity of the dish. In recent years, prizes have been awarded to the oeuf mayo from Bouillon Pigalle (€1.90), the oeuf mayo from Rôtisserie d'Argent, the oeuf mayo from Grande Brasserie (Paris 4) and the oeuf mayo from Moulin à Vent (Paris 5).
Themimosa egg takes its name from the mimosa, a shrub with small, fluffy yellow flowers, due to the presentation of the grated egg yolk that adorns the filling. Like egg mayonnaise, this is a typical dish for cold buffets and family meals, dating back to the 1920s. Less popular in restaurants today than the oeuf mayo, the oeuf mimosa remains a landmark recipe in French cuisine.
Broadly speaking, the recipe is similar to that for oeuf mayonnaise: a cold hard-boiled egg, halved and served with mayonnaise. But unlike oeuf-mayo, oeuf mimosa is prepared as follows: hard-boiled eggs are boiled, peeled and halved. Then remove the yolks, mash them with mayonnaise and fill the whites with the stuffing.
To evoke the mimosa flower, the final step is to crumble and sprinkle cooked egg yolk over the top. You can add capers, gherkins or parsley to complete the picture.
Every year at the end of May, the Mimosa Egg World Championship takes place in Sète. The four scoring criteria include originality, inventiveness, taste and the finesse and distribution of the mimosa rain; and original recipes are allowed with the exception of certain ingredients (chorizo, bell pepper, chocolate, etc.).
Where to eat eggs mayo and eggs mimosa in Paris? Our best addresses
Fans of mayo and mimosa eggs? Here's a list of Paris restaurants where you can enjoy this pillar of French cuisine! [Read more]
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Where to eat eggs mayo and eggs mimosa in Paris? Our best addresses
