This Egg Sandwich is Quiet a make-ahead recipe. Making it so simple to grab and go for works, classes, perfect as a Tea time snack or what could be better for a late-night craving.
Ingredients
4 eggs, at room temperature
4 slices of white bread, soft
chives, about 1 heaped tablespoon, finely chopped
white pepper
malt vinegar
1 egg yolk
groundnut oil, or vegetable oil
1 tsp white wine vinegar
1/2 tsp mustard powder
salt
Method
Put the eggs in a saucepan and cover with cold water. Bring to the boil then simmer for 6 minutes. Place in a bowl of cold water.
To make mayonnaise for you. By far the simplest way to achieve this is by using an electronic mixer with a whisk attachment, but it's perfectly possible by hand.
Place the egg yolks in a clean bowl and whisk together. Whisk in the powder of mustard. Start applying a few drops of oil at a time, whisking when you do, and making sure every piece of oil is thoroughly added before adding the next one.
As you whisk in more oil and the mayo starts to thicken, you can start adding it in very slightly larger quantities until you are steadily adding it in a thin stream. If it splits, don’t despair. Take a fresh egg yolk in a clean bowl and begin adding the split mixture into it, very slowly, just as if it were the oil. This should bring it back. Add the white wine vinegar and season with salt.
Peel and mash the eggs with a fork. Mix the mayonnaise and the chives in 2 teaspoons, then season with salt and white pepper. Add a teaspoon of vinegar to start with, and add more if you think it's appropriate. Spread the mixture over one slice of bread, top with the other, and cut into the preferred sandwich form.
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