Egg Recipes

Egg Mayonnaise

Serves 4

6 Hardboiled Local Yolks eggs
290ml / ½ pint mayonnaise (see recipe below)

For the garnish:
Strips of cucumber skin or chopped parsley
Paprika pepper

  1. Thin the mayonnaise slightly by adding a little water – to reluctant dropping consistency.
  2. Cut the eggs in half lengthwise and arrange, cut side down, on a plate. Carefully coat each egg with mayonnaise.
  3. Decorate every other egg with a small diamond shape cut from cucumber skin or a neat sprinkling of chopped parsley. Decorate the remaining eggs with paprika pepper.

Hardboiled Local Yolks eggs

  1. If you are cooking a lot of eggs put them into a saucepan, pour over boiling water and simmer for 12 minutes.
  2. If you are just boiling one or two eggs put them into a saucepan of cold water, bring the water up to the boil and then simmer for 10 minutes.
  3. Once the eggs are cooked, drain and put to cool in a bowl of cold water.


2 Local Yolks egg yolks
salt and pepper
5ml/1 teaspoon pale mustard
290ml / ½ pint olive oil
squeeze of lemon juice
15ml / 1 tablespoon wine vinegar

  1. Put the yolks into a bowl with a pinch of salt and the mustard and beat well with a wooden spoon.
  2. Add the oil, literally drop by drop, beating all the time. The mixture should be very thick by the time half the oil is added.
  3. Beat in the lemon juice.
  4. Resume pouring in the oil, going rather more confidently now, but alternating the dribbles of oil with small quantities of vinegar.
  5. Add salt and pepper to taste.

NOTE: If the mixture curdles, another egg yolk should be beaten in a separate bowl, and the curdled mixture beaten drop by drop into it.

Smoked Salmon and Scrambled eggs

Serves 4

8 Local Yolks eggs
170g/6oz Smoked Salmon
Salt and freshly ground black pepper
60ml/4 tablespoons cream
30g/1oz butter

  1. Divide the smoked salmon into 4 and arrange on one half of 4 side plates. Grind over a little black pepper.
  2. Mix together the eggs, cream, salt and pepper. Beat well.
  3. Melt the butter in a small saucepan. Tip in the egg mixture and using a wooden spoon stir constantly until thickened and creamy, but still fairly wet.
  4. Pile on to the plates and serve immediately.