Hard-Boiled Pheasant Eggs with Lovage Mayonnaise

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Preparation info

  • Snack - Serves

    one

    • Difficulty

      Medium

    • Ready in

      15 min

Appears in

Loose Birds & Game

Loose Birds & Game

By Andrew Pern

Published 2010

  • About

A SIMPLE APPETISER OR SNACK, THESE MEDIUM-SIZED MOTTLED EGGS ARE ABSOLUTELY PERFECT. USE HALF A DOZEN OR SO, WITH THE CELERY-SCENTED LOVAGE MAYONNAISE AND, MAYBE, A SPRINKLE OF CELERY SALT - THAT’S ALL IT NEEDS - LESS IS MORE!

Ingredients

  • 6 pheasant eggs
  • 5 g garden lovage
  • 20 g mayonnaise, homemade preferably, otherwise a good quality supermarket version
  • a sprinkling of celery salt

    Method

    Drop the pheasant eggs into boiling water and boil for 5 minutes. Remove and refresh in ice cold water, then peel. Finely chop the garden lovage and mix with the mayonnaise. Place the eggs on to a plate. Finely slice off the bottoms, so they will stand up and place a dot of mayonnaise on top. Garnish with celery cress or any other herb of your preference. A sprinkling of celery salt is a nice finish.