Soft-Boiled Eggs with Anchovy Mayonnaise

1. 1

   Put the eggs in a pot and cover them with at least 1/2 inch water.

2. 2

   Remove the eggs and bring the water to a soft boil.

3. 3

   Prepare an ice-water bath.

4. 4

   When the water reaches a boil, gently lower the eggs into the water with a strainer or slotted spoon and cook for exactly 7 minutes.

5. 5

   Immediately transfer the eggs to the ice bath.

6. 6

   When cool, shell the eggs (shelling under water might make it easier if the shells are hard to remove).

7. 7

   Halve the eggs and place on a platter.

8. 8

   Sprinkle with salt and pepper.

9. 9

   Squeeze a few drops of lemon juice over each half.

10. 10

    Place a dollop of the mayonnaise on each one, about 1 teaspoon.

11. 11

    Sprinkle parsley over the eggs and serve.

12. 12

    Place the egg yolk, water, mustard, lemon juice, and anchovy fillets in a food processor.

13. 13

    Pulse a few times to combine.

14. 14

    With the motor running, add the oil in a slow, steady stream.

15. 15

    Season to taste with salt.

* Per serving · 4 servings · Values may vary.

No additional tips available.