Egg sandwich
Makes 4
Easy
25 minutes
6–10 minutes
“The real-deal Kewpie mayonnaise is best for this. Or Hellman’s. But I use Woolies’ Carb Clever tangy mayonnaise because that’s what we always have in the fridge. Seriously, it’s all much of a muchness as far as I’m concerned. The egg is the hero after all...” – Sam Woulidge
Ingredients
Method
- 6 large free-range eggs
- 3 T mayonnaise
- salt, a pinch
- 8 slices soft white sandwich bread
Method
Ingredients
1. Place the eggs in a saucepan and cover with cold water. Place over a high heat until the water starts to boil. Remove from the heat and allow to rest for 6–10 minutes, depending on how you like your eggs. I do 8 minutes. Set a timer. You don’t want to overdo this.
2. Fill a bowl with ice cubes and cold water and place the eggs in it. Allow them to bathe in the icy water for 14 minutes. Peel them. They will peel beautifully. (The iced water is the trick; it stops the cooking process and also means they look nice if you want good-looking boiled eggs.) Finely chop the eggs, add the mayo and salt and mix gently.
3. Scoop generous amounts onto each slice of bread and top with another slice. Cut the crusts off if you want the full Japanese experience. Eat ASAP.
Find more sandwich recipes here
Photographer: Jan Ras
Production: Bianca Strydom
Food assistant: Raymand Buitendag
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