What to do with all these eggs?
Good question. Fresh eggs are delicious anytime of day. And their power to transform dishes is amazing. From the simple poached egg over wilted greens to a fluffy herb and cheese souffle. And then of course they are the base for rich custards, smooth ice cream, delectable aoli (btw i hate mayonaisse. i rarely use it been when i feel its necessary to outcome of a dish i mix up a small, amount the homemade way***). Without eggs cookies, cakes, breads, almost anything would be scorned. That’s why we love them.
And please, give up using just egg whites. There’s a reason the yolk in there too.
- 1 egg yolk
- 3/4 cup good olive oil
- salt and pepper to taste
- pinch of dry mustard
- desired herbs
It’s best to use a hand held emulsifier for this, as your hand will probably get very tired.
Whisk together dry mustard and egg yolk. Slowly (like VERRRYY slowly) add the oil in as the beater is constantly in motion. Watch for a thickening in the mixture. Once it is thoroughly mixed and looks like a light colored custard it is done. It should be smooth and creamy. Add salt, pepper, and desired herbs to taste.
Make about 1 cup.