Saturday, July 14, 2007

Les Oeufs Mimosa

To make for yourself, the delicious Eggs Mimosa, that were served at the buffet luncheon after Sarah's funeral, boil older eggs (new ones tend not to peel nicely) until hard boiled, then steep in cold water, changing the water as it gets warm from the heat of the eggs. Peel the eggs, cut them in half lengthwise, and scoop out the yolks. Reserve the yolks for the moment, while you make, or buy, a nice mayonnaise, and then fill the cavities of the boiled, emptied, eggwhites with the mayonnaise. Place the filled eggs onto a platter, somewhat close together, and grate or shred the reserved yolks over the top...thereby making the platter look so much like the yellow flowers of the Mimosa tree, as it blooms in the early spring. Voila! There you have it, the French version of stuffed eggs.


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