Discover Cyril Lignac’s secret to making original mimosa eggs

This morning on RTL, Cyril Lignac revealed his secret for preparing mimosa eggs like no other. Here is his recipe.

today the chief Cyril Lignac suggested on RTL a gourmet and original version of Mimosa eggsthe great classic of our weekend brunches. To give this dish a different and even more appetizing taste, the chef suggests adding two “secret” ingredients: tuna in olive oil and wasabi, to bring them a touch of spicy and peppery flavor! Here’s how to make this original recipe.

The ingredients of Cyril Lignac’s original mimosa eggs

Here is the list of ingredients you will need for the preparation of the eggs mimosa from chef Cyril Lignac for 4 people:

  • 6 organic eggs
  • 1 egg yolk
  • 2 tablespoons strong mustard
  • 25 cl of grapeseed oil
  • 1 tablespoon of wine vinegar
  • 1 piece of wasabi root (or 1 teaspoon of wasabi paste)
  • 1 bunch of chives
  • 1 can of tuna in olive oil
  • flower of salt

Ground pepper

The preparation of Cyril Lignac’s original mimosa eggs

Do you have all the ingredients? Here are the preparation steps to follow to prepare Cyril Lignac’s wasabi mimosa eggs, they will be ready in 30 minutes:

  1. To start, bring a pot of water to a boil before adding your eggs. Let them cook for 10 to 12 minutes, depending on their size. It is important that at the end of cooking the eggs are well cooked and hard, so that they can mix well with the other ingredients.
  2. After cooking, transfer the eggs to a water bath with ice cubes. When they are cold, peel them in water and then place them on a plate. Book.
  3. Now move on to preparing the mayonnaise sauce. Mix the mustard and egg yolk in a bowl using a hand whisk. Then add the grapeseed oil in a trickle, little by little, while continuing to mix to allow the mayonnaise to rise. Finally, add the wine vinegar and mix well.
  4. Peel the wasabi root and grate it with the Microplane. Add it to the mayonnaise and, if desired, add a pinch of salt and pepper.
  5. Finely chop the chives after having washed and dried them. Cut the hard-boiled eggs in half, being careful to keep the white intact, since you will need it for the presentation of your deviled eggs. Take the egg yolks and grate them into a bowl. Add ¾ to the mayonnaise, mix gently and, to finish, also incorporate the chives.
  6. Transfer the wasabi mayonnaise to a piping bag. Divide it among the half-hard-boiled egg whites. Finish by sprinkling with grated egg and adding a few pieces of tuna in olive oil.
  7. This gourmet deviled egg recipe lends itself to several variations, according to tastes and desires! If you prefer, the tuna in olive oil can be replaced with prawns, caviar or even grated black truffle. How about preparing it to impress your guests at the next brunch at home?
The complete chronicle of Cyril Lignac on RTL is to be found here.

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