Instructions: Place the quails eggs in pan of cold water and bring to the boil.

Boil for 2 minutes then plunge into cold water.

Place the hen egg yolks in a food processor with the mustard and lemon juice.

Add a good grinding of salt then very slowly add the oil drop by drop at first until you see an emulsion froming.

Then increaseto a slow steady trickle.

Once all the oil is added remove to a bowl stir in 1/2 tbsp boiling water and the chives then check the seasoning.

Serve.

Quails eggs are widely available in supermarkets and delicatessens. Present some eggs in their shells some already shelled. To serve dip the shelled eggs into salt and pepper (celery salt if you like) then into the mayonaaise with sourdough or granary bread and butter.

Serves 6

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