Classical French Oeufs Mayonaise

Bring 150ml water to the boil with 50ml vinegar and 100g caster sugar. Add 2 tbsp mustard seeds, softly boil for 20 mins. Cool and reserve in a jam jar

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

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

Season with sea salt and pepper

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