I have such strange trains of thought; I was filling a watering can from the water-butt to water the tomato plants and my eye lighted on our curry plant which is full and wonderful bloom. It’s yellow flowers in the sunshine reminded me of mimosa in the south of France, and my mind then wandered to egg mimosa.
Does anyone still make egg mimosa? It was a decorative use of egg,probably in the seventies. You hard-boiled eggs, separated the white from the yolk, then chopped the yolks finely and used it to decorate whatever it was you wanted to decorate, a cold collation I guess… I remember a friend doing it and I thought how pretty and delicious it looked, imagining it was flavoured with something or at least seasoned more than the sprinkling of paprika along the piped, crumbled yolks… but actually it tasted of nothing; even the gorgeous yolky-flavour had disappeared. A disappointing memory…. But hold on one minute!!!
Having thought of egg mimosa I looked up a recipe… had I misremembered it? Had my friend misread the recipe… is the whole thing a figment of my imagination? I find from the recipes I’ve looked at that in fact, the hard-boiled eggs are cut in half lengthways, the yolks then mixed with something else such as mayonnaise or mustard and repiped back into the whites. Another recipe had the egg whites covered in a white sauce, then scattered with the crumbled yolks then put under a grill… sounds strange, and grilled egg yolks??? Very strange!
Lois Elsden 