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Hard boil the eight of the eggs for eight minutes, and leave the other two for 10 minutes.
As soon as they are out of the boiling water, cover the eggs with cold water, crack and peel: the first eight are for the salad, the yolks from the other two are for the dressing.
Working in a mixing bowl, use the back of a spoon to mash the two yolks with the caster sugar, english mustard and a pinch of cayenne pepper.
Stirring or whisking constantly, add the 150ml double cream, a little at a time, stirring until the consistency is smooth.
Still stirring or whisking, add up to two tablespoons white wine, tarragon or cider vinegar, and salt, until you are happy with the taste. Pour the salad dressing into a jug. If you make it in a food processor, with an immersion blender, remember to pulse
Pull apart the lettuces, and chop the leaves from the radishes and wash and dry both together. Rip any larger leaves, but leave the smaller ones whole.
Slice the radishes into thin discs.
Share the leaves between four plates and top each with two eggs, halved. Allow everyone to pour over their own dressing. Serve with buttered bread.