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To make the celery salt, mix together the grated celeriac and table salt and leave in the fridge overnight. Then spread the mix evenly on a flat baking tray and bake in the oven at 100°C until dry. Puree in a food processor. Sieve if necessary.
Soak the gulls’ eggs in warm water for a few minutes to stop them from cracking when they are cooked.
Put the gulls’ eggs into a saucepan of boiling salted water. Cook for 6 minutes. Take the eggs out of the pan and refresh them in a bowl of iced cold water to halt the cooking process. When cooled, carefully remove the shells.
To serve, slice the rounded bottom off each egg, just enough to allow it to stand up on the plate. (If the eggs slide, dip the bottom in a little salt.) Dress the plate with the watercress and chives and add a teaspoon of mayonnaise to the top of each egg. Sprinkle the celery salt over the eggs and serve.
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