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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.


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


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.

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