Fried Eggs with Remoulade
Heat the frying oil in a large saucepan until it reaches 150°C (approximately 300°F). Peel the hard boiled eggs and lightly dust with flour. Whisk the raw egg with the pastry flour and a few drops of cold water. Dip the hard boiled eggs into the egg mixture then coat with the breadcrumbs. Fry in the hot oil for about 3 minutes, until light golden brown.
For the remoulade: Whisk the egg yolks, mustard and lemon juice together until smooth. Season with salt and pepper, then slowly drizzle the vegetable oil in while whisking vigorously. Continue whisking until smooth and creamy. Finely chop the pickle, onion, capers and parsley and fold into the remoulade.
Plate the fried eggs alongside a fresh salad and serve with the remoulade.