Classical French Oeufs Mayonaise

Boil 2 tbsp mustard seeds during 20 mins. Rinse under cold water and put in a jam jar.

Bring 150ml water to the boil with 50ml vinegar and 100g caster sugar. Pour over the mustard seeds, cool and keep for a week

Boil 3 eggs 6 mins, cool, peel and halve.

Serve a shown with mayonaise, slices of radish, pea shoots, the mustard seeds and chervil tops

Season with sea salt and pepper

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