Thursday 9 February 2017

Spiced Egg Sandwich

A Spiced Egg Sandwich 

This is a distinctly different egg sandwich that is prepared often at home and always seems to be rather well liked. It is simple to make, and further additions and substitutions will make it perfect for your own friends and family. 

Sandwiches are such a favourite. It all started with John Montagu, the 4th Earl of Sandwich, ordering a piece of meat between two slices of bread; the result of this order was the dish being nicknamed and the dish being referred to as "Sandwich". This was in the 18th century and has continued since. 

Bread is the key to a good sandwich. Pick a fresh loaf or your favourite crusty bun. It can all be delicious.

Fresh Cheese and Jalapeno bread filled with an egg salad.

The Egg filling, jalapeno and cheese bread, salt, pepper, peppadew peppers, eggs, mayo, relish, mustard, paprika and butter

Makes 10-12 sandwiches

1 loaf of fresh jalapeno and cheese bread; 24 slices
12 eggs, soft boiled to perfection
3 tbsp salted butter
3 tbsp mayonnaise
3 tbsp pickled gherkin relish
3 tsp  Dijon mustard
12 finely chopped small pickled red chillies like peppadew
12 large pinches of salt
1 tsp freshly cracked black pepper
A sprinkle of paprika

In a bowl while still warm, shell all the eggs and add the butter. Fork them down to smash them. Now add all the above ingredients  mayonnaise, relish, mustard, red chillies, salt, pepper, and paprika to make a thick paste. Mix well. Once it has completely cooled, apply a generous amount of the mixture to 12 slices of bread. Top each one with another slice of bread. Press down gently and cut in half. Serve immediately.


A few drops of tabasco or paprika and mustard powder or ready mustard if you prefer, make a good substitute.
If you wish to store them for a while, wet some kitchen paper towels, squeeze all the water out and cover the sandwiches completely. This keeps them from drying out. 
Do not refrigerate if you are eating within a few hours. 
If you need to refrigerate it, remove it and bring it to room temperature before serving. 

The final paste is rather soft. 

This recipe calls for a soft-boiled egg, which is considered "perfect" for this recipe. Cover them with cold water until all the eggs are submerged. Put it on a medium-high flame. Allow the water to come to a boil. Keep it cooking for exactly 3 minutes from the very first bubble. Take the pot to the sink, remove the water, and immediately run it under cold water. The perfect egg is not dry in the middle. It is not runny, but you can see the soft moisture within the egg yolk. 

If it overcooks by mistake, you may need to increase the amount of butter to soften it. If it is too soft, you may need to decrease the amount of butter to keep it balanced.

My published cookbooks are available for sale through myself and on Amazon.

The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022. 

The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.

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