【GRUB STREET】Oeufs Mayo Are All Over the Place They’re a dead-simple bistro staple and chefs can’t resist them.

roe

意味　[U][集合的に]（食品としての） 魚卵, はららご (hard roe) （(1) 卵の塊· ほぐされた複数粒をさす. (2)～s は (まれ)） .

The most Instagrammed restaurant dish in the city is a $19 serving of two boiled eggs. They are halved and set face down before being blanketed with downy mayonnaise, a sprinkling of trout roe, and snips of chive. They are on the menu at the Far West Village brasserie Libertine, and they are not even the most opulent or expensive eggs in town.

https://www.grubstreet.com/article/oeufs-mayo-nyc.html

19ドルは高い、無理w

pad

意味　(米)〈経費· 請求書など〉を水増しする.

A cynic could interpret this recent eggsplosion as a way to pad menus with a high-margin assemblage of precooked eggs and pre-batched mayo. But for chefs, the retro standby has become an industry handshake and a challenge to make something interesting with a dowdy blueprint.

https://www.grubstreet.com/article/oeufs-mayo-nyc.html

with a high-margin～って続くから多分この意味だと思う。

mimic

意味　…の物まねをする (imitate)

One factor working in oeufs mayo’s favor is that pretty much every version of the dish goes well with wine: “In the last ten years or so, there’s been a ton of wine-focused restaurants popping up,” Curtola points out. The dish “fits those early days of trying to mimic some of the neo-bistros in Paris, as well as some of the natural wine bars of the early 2010s.”

https://www.grubstreet.com/article/oeufs-mayo-nyc.html

炭酸の入ってないお酒とよく合いそうね。

rendition

意味　[U] （犯罪者の） 海外司法機関への引き渡し.

In France, those bistros are going through their own oeufs-mayo renaissance. In 2018, the Association de Sauvegarde de l’Oeuf Mayonnaise started hosting annual world championships for chefs who believe their oeuf mayo is the best. One winner from 2019, the €2.50 rendition from Bouillon Pigalle in Paris, went on to become the most-ordered delivery item in France.

https://www.grubstreet.com/article/oeufs-mayo-nyc.html

room

意味　[U] ＜…の＞ 余地, 可能性; 機会 ＜for＞

The mayonnaise, like the eggs, is theoretically straightforward to make but offers room for flexibility, personalization, and obsession. Mackinnon insists on making the restaurant’s mayo himself. His recipe — anchored with garlic, Dijon, and Savagnin vinegar — gets thickened into a stiff emulsion before he whisks in cold water to loosen the mixture so it will drape elegantly over each egg.

https://www.grubstreet.com/article/oeufs-mayo-nyc.html

マヨネーズはキューピーの酸っぱさが大好き。ゆで卵には必須。