I hate that there's long spaces between posts these days, and that they often start with "I'm sorry". It's been a hectic past couple of weeks what with my portfolio due for the term, a supperclub last weekend, and cookbook deadlines-- all happening together. My lunches have not been particularly exciting and are often had in front of my Mac and sketchbook. I've had some pretty awesome leftovers from the supperclub to tide me through and for you to daydream about-- Teochew slow-braised Gresingham duck and my mum's triple-cooked pork belly buns-- but those posts will have to happen another day (I promise).
For now, it's going to be just an egg sarnie. Yep, a good old sandwich. One that you can eat by holding in one hand so you have the other free for crossing out 'lunch' on your to-do list. I feel terrible for writing that but sometimes there's no way round a desk lunch. I swear once this week is over, I'm going to make a full-blown ceremony out of every meal I have. For now, yes, back to the egg sarnie. Probably not top on one's must-eat lists, but it is just, well, there-- a safe, rather unexciting, but delicious lunch standby.
That said, it's delicious only if you get a few things right. Since it is after all just a simple egg sandwich, I insist on making it a bloody good egg sandwich. Good eggs, good bread, good salads. And butter of course. I add miso and mustard to the butter but no mayo. I'm not trying to make it more exotic and hippie that an egg sandwich should be; I just tend to reach for miso whenever I want a salty savoury kick and I feel it adds a little something extra. (plus, I'm Asian, I have excuse to like fermented soybean thingies even in my sandwich.) And miso butter is amazing stuff. My filling is not like your usual spreadable paste at all and more so a chunky rough mash since I fancy more texture, so it's not a usual egg sarnie anyway.
1 large free-range egg from a happy hen (obviously, boil more at a go but it's 1 egg per sandwich)
2 slices of good not-too-holey sourdough bread (homemade, or if you're keeping it real, from a good bakery)
handful of fresh watercress and mizuna (similar to rocket but more delicate; you can use your favourite peppery salad leaves. I have those on my windowsill.)
2 tsp of softened butter from a happy cow
1/4 tsp of dijon mustard
1/4 to 1/2 tsp mild white miso (depends on how salty your miso is)
bit of honey (opt, depends on how sweet your miso is)
lots of freshly ground black pepper
1. First, boil your eggs right. Overcooked powdery egg yolks and rubbery egg whites will still be that even when chopped and mashed up. Put room temperature eggs in a single layer in a saucepan with enough cold water to cover, bring to a boil over high heat. Once boiling, remove from heat and let the eggs sit in the hot water for 15 min, then immediately remove to a bowl of ice water to stop the cooking process till cool enough to peel.
2. Mix up 1 tsp of butter with the mustard, miso, pepper and honey (if using). Chop up one egg into small pieces, and add to the mix. Mix well. I like it more a chunky rather than mushy mash.
3. Butter your bread with the other 1 tsp of butter.
4. Pile on the egg filling and salad leaves then squish the second slice over. Obviously best when eaten immediately, but if you have to wrap it up for school, do what you have to do.
And that's it. If I'm trying to make it sound all posh and amazing, you have creamy egg yolks and delicate whites coarsley mashed up with mustard and miso for a twist, topped with bitter leaves for just the right mix of pepperiness, saltiness, and tanginess, and then all sandwiched happily between slices of good bread. But well, it's really just an egg sarnie.
Other Boiled Egg Recipes:
How to Boil Eggs - Soft, Medium, Hard
Blue Eggs and Purple Broccoli (Soldiers)
THOSE Sambal Deep fried Eggs
Chinese Tea Leaf Marbled Eggs (茶叶蛋)