Hard-Boiled Pheasant Eggs with Lovage Mayonnaise

Name: Hard-Boiled Pheasant Eggs with Lovage Mayonnaise
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: Snack - Serves one
Ingredients: 6 pheasant eggs; 5 g garden lovage; a sprinkling of celery salt; celery cress; 20 g mayonnaise, homemade preferably, otherwise a good quality supermarket version

Preparation info

Snack - Serves
one

Difficulty
Medium
Ready in
15 min

Appears in

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</

Snack
Gluten-free

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

Ingredients

Method

Photos