Boil 2 small eggs 4 mins, then cool them under cold water
Whisk 1.2 tsp Dyon mustard and 2 tsp white wine vinegar, then add 2 tbsp olive oil and then 1 tbsp mayonaise. Season with pepper and salt
Make a batter from 50g Tempura flour, a bit of salt and 60-70 ml ice cold fizzy water
Put 50g flour on a plate and 50g Panko on another plate
Heat arachide oil to 180°C
Start plating with the dressing, then add 1/2 minced shallot, a teaspoon capers and chervil
Peel the cold eggs carefully and roll them trough the flour, then cover them with the batter and finally with the Panko, before deep frying them in the hot oil for a minute.
Serve as shown
(A Janneke Philippi recipe from her book Canapé)
