Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Soft-Boiled Eggs with Uni-Herb Mayo

By Pete Evans February/March 2020 Issue From Moveable Feast Season 6, Ep.2

Servings: 8

These eggs get a punch from briny capers, pickled red onions, anchovy, and fresh herbs. When topped with fresh uni and salmon roe, they become otherworldly.

Ingredients

For the pickled red onion

  • 1-1/2 cups apple-cider vinegar
  • 3/4 cup granulated sugar
  • 1-1/2 Tbs. black peppercorns
  • 1 Tbs. fennel seeds
  • 1 Tbs. caraway seeds
  • 2 tsp. yellow mustard seeds
  • 6 bay leaves
  • 2 medium cinnamon sticks
  • 2 Tbs. kosher salt
  • 1 large red onion, thinly sliced lengthwise

For the eggs

  • 8 large eggs, at room temperature
  • 1/2 cup mayonnaise, preferably Japanese style, such as Kewpie
  • 3 Tbs. capers, drained, rinsed, and finely chopped
  • 1 Tbs. finely chopped fresh flat-leaf parsley
  • 2 tsp. finely chopped fresh tarragon
  • 1 tsp. anchovy paste
  • 1/2 tsp. Dijon mustard
  • 1/2 tsp. piment d’Espelette; more to taste
  • 3 oz. uni, lightly spread with the side of a knife until smooth
  • Fine sea salt
  • 1 oz. salmon roe, for garnish

Nutritional Information

  • Calories (kcal) : 220
  • Fat Calories (kcal): 130
  • Fat (g): 15
  • Saturated Fat (g): 3
  • Polyunsaturated Fat (g): 7
  • Monounsaturated Fat (g): 4
  • Cholesterol (mg): 220
  • Sodium (mg): 830
  • Carbohydrates (g): 10
  • Fiber (g): 0
  • Sugar (g): 2
  • Protein (g): 9

Preparation

Pickle the onion

  • In a medium saucepan, combine the vinegar, sugar, peppercorns, fennel seeds, caraway seeds, mustard seeds, bay leaves, cinnamon, and salt with 1/2 cup water. Bring to a boil over high heat, reduce to a simmer, stirring occasionally, until the sugar and salt dissolve, about 5 minutes. Put the onion in a medium bowl, and pour the mixture through a strainer over the onion. Let sit to soften, about 1 hour.
  • Store in the refrigerator in an airtight container for up to 3 weeks (be sure the onion is submerged in the pickling liquid).

Make the eggs

  • Fill a large bowl with ice water; set aside.
  • Bring a medium pot of water to a boil over high heat. Add the eggs and reduce heat to maintain a steady boil. Cook for 7 minutes. Drain and immediately transfer the eggs to the ice water. Let cool completely.
  • In a medium bowl, combine the mayonnaise, capers, 3 Tbs. of the pickled onions, 1 Tbs. of the pickling liquid, parsley, tarragon, anchovy paste, mustard, and piment d’Espelette. Add the uni and gently fold to combine. Season to taste with salt and additional piment d’Espelette.
  • Peel the eggs, cut in half lengthwise, transfer to a serving platter, and top with the uni-mayonnaise mixture. Garnish with the roe and serve.

Season 7 Sponsors

Reviews

Rate or Review

Reviews

We haven't received any reviews yet for this recipe.

Have you made it? Tell us what you thought!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Connect

Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial