Description
Jamie Oliver’s Egg Salad delivers creamy perfection with crisp, fresh ingredients. Zesty herbs and tangy mayo create a classic British lunch that you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 4 large free-range eggs
- 2 round lettuces
- 1 red chicory
- 1 white chicory
Herbs and Aromatics:
- ½ bunch fresh flat-leaf parsley
- ½ bunch fresh chives
- 1 x 20 g punnet cress
- ½ clove of garlic
- 1 dried red chilli
- 4 quality anchovies in oil
Dressing and Seasonings:
- ½ lemon
- 2 teaspoons Dijon mustard
- 2 tablespoons (30 milliliters) cider vinegar
- 6 tablespoons (90 milliliters) rapeseed oil
- 3 tablespoons (45 milliliters) buttermilk
Instructions
- Prepare a vibrant anchovy marinade by combining chopped anchovies with their reserved oil, freshly grated lemon zest, and tangy lemon juice in a mixing bowl, ensuring a bright and zesty base.
- Delicately separate parsley leaves and finely mince them alongside chives, then gently fold the aromatic herbs into the anchovy mixture.
- In a separate bowl, crush garlic cloves and whisk together the remaining salad cream components, seasoning with salt and freshly ground black pepper to create a smooth, flavorful dressing.
- Create a spicy seasoning by grinding dried chili and coarse sea salt (about 3 tablespoons) using a mortar and pestle, producing a vibrant chili salt that will add depth to the dish.
- Carefully lower eggs into salted boiling water and cook for approximately 6 minutes (soft-boiled consistency). Immediately transfer eggs to an ice bath to halt cooking, then gently peel when cool enough to handle.
- Artfully arrange inner lettuce leaves and thinly sliced chicory on a serving plate, creating a fresh, crisp foundation for the dish.
- Scatter remaining chopped herbs over the prepared plate and garnish with delicately halved cress sprigs for an elegant, herbaceous touch.
- Finish by generously sprinkling chili salt, strategically placing marinated anchovies atop the eggs, and drizzling the reserved marinade. Serve with a side of creamy salad dressing, presenting a visually stunning and flavor-packed dish.
Notes
- Fresh eggs crack easier when brought to room temperature before cooking.
- Cold water prevents shell sticking during boiling process.
- Salted water enhances egg flavor and helps prevent cracking.
- Timer accuracy matters for achieving perfect soft or hard-boiled texture.
- Gentle rolling boil creates even heat distribution around eggs.
- Immediate ice bath stops cooking and prevents gray yolk ring.
- Peeling works best under running water to remove shell fragments smoothly.
- Selecting medium-sized eggs ensures consistent cooking time and temperature.
- Altitude affects boiling duration, so adjust cooking time accordingly.
- Storing boiled eggs in refrigerator keeps them fresh for several days.
- Quality ingredients significantly impact overall dish taste and presentation.
- Kitchen tools like slotted spoon help handle eggs safely during preparation.
- Experimenting with different boiling techniques improves cooking skills.
- Precision and patience guarantee excellent egg results every time.
- Resting eggs after cooking allows internal temperature to stabilize.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Lunch, Snacks
- Method: Boiling
- Cuisine: British
Nutrition
- Serving Size: 4
- Calories: 320 kcal
- Sugar: 1 g
- Sodium: 250 mg
- Fat: 30 g
- Saturated Fat: 3 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 370 mg