A little while ago on Facebook, I declared that my lunch that day was the best egg sandwich of all time. OF ALL TIME. Intrigued by the boldness of my claim, somebody asked me what my technique was, as we all secretly think our way is the best way of sandwich-making (my husband likes the cheese on the top, I like it on the bottom, he’s clearly wrong), I thought I’d share. When I was a kid and moaned to my ma that I was hungry, I knew her answer was ALWAYS going to be “have a sandwich!”, and to me, that was the equivalent of “go cut off your own arm!”. I hated sandwiches.
But I have a few rules. I’m partial to a vegemite and cheese sandwich, soft white bread, crusts cut off. I like a good salad with plenty of mustard and mayo, I love a curried egg. But the one thing they all have in common is they’ve got to be on TOP-QUALITY bakery bread. Soft inner, and crunchy crust. I like a sourdough and whatever from time to time (will always choose a salad roll over a salad sandwich, for shiz), but for your average, every-day staple, it’s gotta be bakery bread. Sliced in sandwich thickness.
If you’re slapping together an egg sambo (as Beth would say, I have actually never used the term), allow me to download into your brain the correct way to do so. Your way is wrong. I am right.
For two of the BEST EGG SANDWICHES OF ALL TIME, you’re going to need:
Two eggs
Four slices of good-quality, thinly-sliced bread
salt and pepper (I often go plain white pepper AND cracked black. I love that shit.)
Good-quality mayonnaise (although I am SO partial to a Miracle Whip, sorry purists. Ranch dressing is also rad. As is a tablespoon or so of cream)
And this guy:
This is my granny and my nana all rolled into one. Who didn’t have a curried egg sandwich triangle from a plate decorated with parsley on it, growing up in Australia? So good.
So – if rule number one is good quality bakery bread, rule number two is only boil your eggs for 8 minutes.
That way you don’t get that ugly-ass green ring around your now-powdery yolk. EW. You put a pot of water on to boil. When it starts, you pop your (organic, free-range) eggy weggs into the water and set the timer for 8 minutes. When they’re done, you tip out the hot water and run them under cold water for a minute or so. They will keep cooking, as is their wont, but they won’t overcook, as you’ve given them a few minutes’ grace. Besides, I like a little gooey golden yolk, not a pale powdery number.
Rule number three – don’t be shy with the salt.
You want your sandwich to be a flavour explosion, not a witheringly boring white egg sandwich on white bread. Sure the curry powder is going to give it some pop, but it benefits from being lavish with the sodium chloride. Be bold. Taste as you go so you don’t go overboard, but be generous.
Putting it all together:
You take the shells off your eggs (under running water, if you are an accidental shell-leaver-onererer), and put your eggs in a bowl. Mash them with a fork and add about a tablespoon of your mayonnaise. Check the texture – if you like it creamier, add more mayo. Start with a teaspoon of curry powder (you want a hint, not your head blown off), and move on with the salt and pepper. When you’ve nailed the combo, slap it on some bread, and take it all the way to the edges. Let’s go all the way, do-do-do, Rosahhhnnnna!
So now that you’ve been schooled in Excellent Egg Sandwich Construction, you can tell me what your usual style is. I’ve heard some people put celery in theirs. I’m not sure how I feel about this.
That’s pretty much how I do the eggs, but I prefer a grainy bread and sliced onions – YUM!!
I’ve only just been introduced to the glory that is onion on an egg sandwich – I’m going to try your version!
I just like egg no mayo cracked black pepper and heaps of rock salt and cos lettuce..yum!
heeeeeeaps of salt!
Is it sacrilege to say we never ate egg sandwiches when I was growing up? I’ve only started eating them in recent years (and mainly just because they are often one of the only vego options at work lunches!) but maybe I should give making them a try myself!
Ps. nice addition of the Toto lyrics! Love me some Toto!
They are ALWAYS useful!
I am sure how I feel about celery and that is HELL NO! I am however, OK with some shredded iceberg lettuce. I would have DUG a platter of your finest curried egg sangas at PB on Friday, yes I would. x
Yep, I’m with you on the lettuce.
I steam my eggs (15 minutes in the vegie saucepan steamer on top of the stove), use mayo (or aioli if I have some) plus curry powder and pepper, cos lettuce, and avocado if I’ve got it to ramp up the yumminess. I thought I was fussy about the bread but not compared to you 🙂 One of my favourite lunches too!
haha the crusts have to be crusty, or they’re GONE!
Now you have made me hungry!!
Haha I nearly had one for dinner.
That ain’t a sambo.
It is a SANGA. And a damn fine one at that. I haven’t had a curried egg SANGA in like 20 years. Want.
I’ve never called them that either!
I only boil my eggs for seven minutes. Because when I asked my mom how to boil an egg, she said seven minutes. So seven minutes it is!
And this might be kind of breaking the rules of a sandwich but I like to grill my bread with a little butter and then put the filling in.
Yummo!
A GRILLED egg sandwich? Hmmmmmm
Oh you cannot beat an egg sandwich! And I am all for meatless recipes…. I’m not a vegetarian, but I don’t eat a huge amount of meat and I LOVE, LOVE, LOVE meatless meals! Thanks 🙂
You are so very welcome! I find I cater very well to the omnivores who want to cut back a little 🙂
OMG. Cracking up. I’m so going to do a Beth and call my sandwiches Sambos from now on. I can see a curried egg sandwich in my very distant future! Great post Stacey! x
http://kympiez.blogspot.com.au
No, thank YOU!
The old egg sandwich is very underrated. This looks like a classic Australian afternoon tea sandwich.
I could do with one right now!
I like green onion in mine. Thanks so much for hosting!
Oh I like that idea!
So I had to google Miracle Whip and I found this: http://www.cracked.com/funny-5461-miracle-whip/
Imma gonna put this in the box at the bottom of the cupboard with your instant coffee. Although I’m inspired to try making a sweet spiced mayo of my own. That is, after I make myself seven of your egg sandwiches first because now I have a serious craving. I’m not even pregnant. Thanks.
Oh damn straight, Miracle Whip will kill ya. But it’s kinda tangy, which I like. Like mixing mayo with a little vinegar. yummmmmmmm
I agree, if you’re eating eggs of any description you need heaps of salt! Love it, you’ve now made me hungry and craving a curried egg sanga!
Yes! Salt on ALL OF THE EGGS!
I love egg sandwhiches and had one just last week….my method is similar to yours…boil and egg, shell it, mash with a tad of butter and serve on bread of choice……I gave up white bread a long time ago but still love a cucumber sandwhich on fresh white bread, it’s so refreshing in summer…..Our mums must be related as mine used to tell me amd my sisters to make a sandwhich when we were hungry too….xo
Haha I bet I say it to my own kids too! I like grain bread with sandwiches, but it’s gotta be good quality 🙂