Monday, July 19, 2010

surprisingly yummy egg sandwich


I looove the photos of our dream hang out spot. Maybe that dream of owning a bar will one day become a reality, but until now, I can foster my dream within the pictures you just posted today. Here is the recipe of the egg sandwich I made for Sean and me after our wild outing last week at Savoy....I told you it would be fun, but we needed some serious fuel after getting to bed around 5am! Ha! 

Anyway here it is: 

(I think you will like this... no strange ingredients.) 

How to get the PERFECT hard boiled egg:
  1. Place how ever many eggs you want into a saucepan with room temperature water. Throw in a large pinch of salt, about a tablespoon.
  2. Put the saucepan on high heat and let the water come to a boil uncovered. Once the water has been rapidly boiling for 5-6 minutes, turn off the heat and let the eggs sit in the hot water for another 5 minutes.
  3. Pour the hot water out and refill the saucepan with the eggs inside with water from the sink and drop a handful of ice cubes into the saucepan. This is the easiest way to cool your eggs (The picture below is the cooling stage of my egg boiling)
  4. Peel the eggs! tap them on the counter a few times and the shell should peel away easily because of the salt.

HARD BOILED EGG TRICK!!! Don't you hate having to peel hard boiled eggs? Well I did until I threw a huge handful of salt into the water due to habit when I boil water for pasta. At first I thought I had done something wrong, but it turned out that the salt kept my level of frustration way down when peeling an egg. The salt made the egg shell break off in larger pieces.

Egg Sandwich:
Ingredients (for 2 sandwiches)
  • 2 to 3 hard boiled eggs (look above how to make it)
  • Mayo
  • 4 slices of tomato
  • 2 Tablespoons of chopped red onion
  • 4 slices of some really good pumpernickel bread
  • Celery seed
  • Salt and pepper
How To:
  1. Toast 4 pieces of the pumpernickel however you like it
  2. Peel the eggs
  3. Spread some mayo on all four pieces of toast
  4. Place two slices of tomato on 2 slices of toast (each sandwich should have 2 tomato slices)
  5. Sprinkle the tomatoes with salt and pepper
  6. The red onion is the next layer. Sprinkle 1 tablespoon of red onion per sandwich, so put the red onion on top of the tomatoes.
  7. Slice your eggs into about 5 slices per egg and place the one egg on top of the red onion and season him with salt and pepper (there should be one egg per sandwich. The third egg is if you want more on your sandwich).
  8. Sprinkle a little bit of celery seed on top of the egg and cover with the top piece of toast.
  9. Enjoy!

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