Components
- Six eggs (kept at room temperature)
- A quarter cup of water (tea).
- One-third of a tea cup of homemade mayonnaise
- Two sprigs of parsley
- Add salt and ground pepper as needed to suit your taste.
Setup phase
- Pour the water into a round (or heat-resistant) dish with a diameter of 16 cm (holding approximately 1 liter). In a small bowl, crack one egg at a time and gently transfer it to the dish, being careful not to break the yolk — if one egg is bad, the recipe is not ruined.
- Wrap with paper-aluminum, sealing tightly to prevent steam from escaping—this will cook the eggs. Put the heat-resistant container in the basket and set the Electrolux Air Fryer by Rita Lobo to 200°C for 18 minutes—preheating is not required for this recipe.
- Using a glove or dishcloth, take the formwork out of the Air Fryer. Carefully avoid steam burns while removing the paper-aluminum and drain the water from the surface by gently tilting the fume over the sink. Allow the eggs to cool for approximately 5 minutes. In the meantime, wash, dry, and finely chop the parsley.
- Using a vegetable kneader, crack the eggs directly into the mold—take care not to create a dough, as the goal is to have small pieces of egg white and yolk scattered on the grass.
- Combine mayonnaise and parsley. Add salt and pepper to your preference and stir thoroughly. Serve immediately or store in the refrigerator for up to three days (the chilled mixture tastes even better).
