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  • 6 gulls’ eggs

  • Mayonnaise

  • Watercress

  • Chives

  • For the Celery Salt

  • 200g grated celeriac

  • 200g table salt


  • 1.

    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.

  • 2.

    Soak the gulls’ eggs in warm water for a few minutes to stop them from cracking when they are cooked.

  • 3.

    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.

  • 4.

    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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