Eggs mayonnaise

• 2 large free-range eggs, at room temperature
• 4 good large anchovies in oil or salt, drained, or rinsed and dried (optional)
• black pepper

Lower the eggs into rapidly boiling water and cook them for 6 minutes. Drain and cool immediately in cold water to prevent them developing a blue ring around the yolk. Leave to one side.

For the mayonnaise, in a food processor, or in a bowl with a stick blender, combine the mustard, egg yolks and vinegar before slowly adding the oils in a very thin stream. The mayonnaise should thicken