Recipe: The Perfect Egg SandwichJune 14th, 2021
“When it comes to picnics, you can’t really beat the classics. On a warm day, a simple egg sandwich and ice cold ginger beer definitely hits the spot. As with most simple dishes, the key is great ingredients – our eggs come from the Slow Farming Company in Castle Cary, who have been farming for five generations. Their hens are kept on pasture and lay the most beautiful pastel-coloured eggs.” – Ben Champkin, Head Chef of The Botanical Rooms.
For the mayonnaise
- 2 x Slow Farming Co. eggs (you’ll only need the yolk – save the whites for a meringue)
- 250ml Rapeseed oil
- 1tsp Dijon mustard
- 15ml Cabernet Sauvignon vinegar
For the filling
- 3 x Slow Farming Co. eggs
- Dorset sea salt and cracked black pepper
- Apple waste sourdough
Firstly, cook the eggs:
- In a pan with a rolling boil, place your whole eggs in and set a timer for 6 minutes.
- Now prepare a bowl of cold water, ideally with a little ice.
- Once the 6 minutes have passed, remove the eggs with a slotted spoon and place in the cool water. This will stop the cooking process and chill the egg ready for mixing later.
Secondly, make the mayonnaise:
- In a large mixing bowl, whisk together the egg yolks, mustard and vinegar until the mixture becomes slightly thickened.
- Start to rain in the rapeseed oil very gradually, whilst whisking the mixture.
- Don’t add any more oil until the mix has become homogenous and slightly thickened.
- One the mixture has been emulsified fully, season with a little salt and pepper to taste.
Once finished, it’s time to combine the two.
- When fully cool, peel the eggs carefully and use a box grater to grate the egg into fine pieces (alternatively, chop with a knife).
- Take a mixing bowl and add the egg, followed by mixing in just enough mayonnaise to create the right consistency required.
- Finish with a little more seasoning if required, and place to one side.
- Slice the sourdough, butter both sides and fill with the egg mayonnaise.
- Finish with a peppery leaf such as rocket or watercress, or my favourite at this time of year, nasturtium leaves.