Mimosa eggs have established themselves as the Easter starter par excellence, behind a seemingly simple recipe, however, there are multiple variations. Among the trendy chefs of inventive bistronomy, we talk regarding “revisiting” when we are not falling into pure and simple destructuring…
This naturalness of great cuisine in constantly wanting to make a good dish more complex in its minimalism sometimes unfortunately leads to distorting the spirit of the origins. Even if we must recognize some beautiful finds which diversify the repertoire and aesthetically embellish the presentation of the mimosa eggs.
A bit like the egg mayo of brasseries, the good execution of deviled eggs nevertheless has more to gain from the use of good quality ingredients (starting with the freshness and farm provenance of the eggs) than having to count on an eccentric and smoky interpretation far removed from the origins.
That said, it is the multiple variations of deviled eggs that are able to create relevant pairings with wines rather than the original recipe which is not the most suited to wines.
Deviled eggs and wine: a dangerous pairing
The name mimosa eggs comes from the grainy and bouquety appearance of the crushed egg yolk which brings to mind the image of mimosa.
The whole problem of its pairing with wine lies in a certain taste neutrality despite the strong reinforcement of mustard and the right seasoning. In this case, the fat of the mayonnaise combines mischievously with the egg yolk to better lock in the flavors of the wine.
The solution therefore consists of opposing this bad companion, a white with prominent acidity capable of both piercing and titillating the inertia of taste specific to the hard-boiled egg. Added as a pairing parameter, the use of lemon intended to counterbalance the fat of the mayonnaise, but this tangy touch necessary for the balance of the starter can resonate with the personality of certain whites.
Be careful with red wine
The warning therefore concerns the serving of a red wine with an entry that is fundamentally resistant to this category of wines. As long as the red wine has visible tannins, their counterpart with this starter will bring out their presence, while the fat of the oil underlying the mayonnaise will not fail to extinguish the fruity flavors which will at best have unnatural accents.
At the extreme, prefer a red with prominent acidity flowing in a fluid texture, thus preventing it from getting stuck in the maelstrom of egg yolk in the recipe.
A Saint-Pourçain red, built on a Pinot Noir/Gamay blend, is likely to produce a more fruitful pairing. That of the Bellevue estate, a traditional value of the appellation, with its lively peppery aroma, seems ideal.
When it comes to pairing with a white wine, our Muscadet has great assets to counteract this “wine killer” that is the egg: stony minerality, sharp aromas, elegant natural acidity, are able to invigorate the chew. heavy with this entry.
Also consider prolonging the crémant or champagne of the aperitif with the mimosa eggs, provided however that it is not too dosed (extra brut style or zero dosage), the effervescence will give an alert and lively touch to this timeless entrance.
Raphno
Photo credit: DR
[cc] Breizh-info.com, 2024, dispatches free to copy and distribute subject to mention and link to the original source
