Pink Mimosa Eggs

Pink Mimosa Eggs
(pickled in Beet Root)

for 12 half eggs
(I suggest 1-2 half eggs per person as an amuse)

1 tiny little beet root
200 ml mild white wine vinegar
400 ml water
1 tsp salt
1 Tbs sugar
some white Peppercorns

6 eggs (free range)
1 tsp Dijon mustard
2 Tbsp Mayonnaise
1 Tbsp White Vinegar
Piment d´Espelette

Steps

Peel the raw beetroot and slice it very thinly, preferably with a Mandolin.
Bring a casserole with vinegar, Walter, sugar, salt and peppercorns to a quick boil, add the beets and set aside. Let cool completely.

Boil the eggs for 9 minutes, rinse them under cold water, then peel them and let them sit in the red Beet Liquid for 2-6 hours (they should be covered completely, if they are not, choose a smaller but higher container) The longer they swim in the liquid, the pinker they will be.

Take the pink eggs out of the liquid, dry them a bit, then carefully cut them in half and remove the yolk. Keep the egg whites covered in the fridge.

In a small bowl, mix the egg yolks with a folk until crumbly. Add the mayonnaise, mustard, vinegar and mix until well combined. Season with salt to your taste.

Fill the egg whites which a scoop of the cream, then garnish with a pickled beet root slice and some Piment d´Espelette. Bon Appetit