Russian Eggs (Russische Eier)

(from tdwilli’s recipe box)

Chef’s Note: To make no-fail hard-cooked eggs, place the eggs in a small saucepan and cover with cold water. Bring the water to a boil, remove from the heat, cover and let sit for 10 to 12 minutes. (In the Black Forest, we traditionally add 1 tablespoon of white vinegar along with the water to help seal the eggs in case some crack during cooking.) Drain the eggs and set under cold running water to cool.

Source: Chef2Chef Food Service

Serves 8 people

Categories: eggs, german, side dish

Ingredients

  • 2 1/2 cups mayonnaise (recipe follows)
  • 1 teaspoon powdered mustard
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon salt
  • 1 teaspoon freshly ground white pepper
  • 1/4 teaspoon ground cayenne pepper
  • 1 cup finely cubed carrots, cooked and cooled
  • 1 cup finely cubed celery root, cooked and cooled
  • 1 medium potato, peeled, cut into small cubes, cooked, and cooled (about 1 cup)
  • 1 cup fresh peas, cooked and cooled
  • 2 heads Bibb lettuce, cored and leaves separated
  • 8 hard-cooked eggs, cooled and peeled (see Chef's note)
  • salmon or sturgeon caviar, for garnish
  • chopped fresh curly-leaf parsley, for garnish
  • Homemade Mayonnaise
  • 3 large egg yolks
  • 1 teaspoon lemon juice
  • 1 tablespoon white wine vinegar
  • 1 teaspoon sugar
  • 1 1/2 cups vegetable oil
  • salt
  • freshly ground white pepper

Directions

  1. Whisk together the mayonnaise, mustard, Worcestershire sauce, salt, pepper and cayenne pepper in a medium bowl to make a dressing.

  2. Combine the carrots, celery root, potatoes and peas in a large bowl. Reserve 1 cup of the dressing for serving and gently toss the vegetables with the remaining dressing.

  3. To serve, place several leaves of lettuce on each plate and spoon the vegetables overtop. Slice the eggs in half lengthwise and arrange two halves on top of each plate of vegetables. Spoon the remaining dressing neatly over the top and garnish, spooning a dollop of caviar on top of each egg half and garnish with parsley.

  4. Combine the egg yolks, lemon juice, vinegar and sugar in a blender or in the bowl of a food processor fitted with the blade attachment. Begin blending on high speed and whip until thick and light yellow in color. Pouring in a slow, steady stream, add the oil, continuing to blend until thickened and emulsified.

  5. Season with salt and white pepper and transfer the mayonnaise to a storage or serving bowl. Cover and store in the refrigerator for up to 3 days.

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