Soft-boiled eggs with anchovy mayonnaise from Ethan Stowell's New Italian Kitchen: Bold Cooking from Seattle's Anchovies & Olives, How to Cook A Wolf, Staple & Fancy Mercantile, and Tavolàta by Ethan Stowell and Leslie Miller

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rutabaga on June 01, 2014

    The anchovy mayonnaise is great, but the recipe makes a lot. While it's a luxurious way to eat soft-boiled eggs, plan on making some additional dishes where you can use the mayonnaise, especially since I'm really not sure how long it's safe to keep.

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