Soft Boiled Gulls’ Eggs with Mayonnaise and Spiced Celery Salt
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Feeds 1 - 2 people 
Prep time 5m
Cook time 4m
Description
Gulls’ eggs are such a delicacy, and one with a very short season. Eat them while you can! They are uniquely rich, and when soft boiled like this are lovely served with some mayonnaise and celery salt for a decadent starter or snack.
- 6 gulls' eggs
- 2 tablespoons mayonnaise
- 1 tablespoon celery salt
- 1/2 teaspoon paprika
- Large handful watercress
- 1 teaspoon lemon juice
- 1 tablespoon olive oil
- Bring a pan of water to the boil and gently lower the eggs into it. Cook for 3.5 minutes, then plunge into a bowl of cold water to stop the cooking process.
- Combine the lemon juice and olive oil with some salt and pepper in a clean lidded jar or bowl and shake or whisk to combine. Use the dressing to dress the watercress.
- Combine the celery salt and paprika and mix well.
- Peel the shells of the eggs - we like to do this half way to show some of the attractive shells.
- Serve with the mayonnaise, salad and celery salt.
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