Egg Mayo Sandwich
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Method
- 1
Get the water boiling first, then lower the eggs in on a spoon. Starting them in cold water makes the timing depend on how fast your hob heats a pan, which is different in every kitchen.
- 2
Eight minutes at a steady boil. Eight is firm the whole way through; ten is where the grey ring starts.
- 3
Straight into cold water for two minutes. That stops them cooking and shrinks the egg away from the shell, which is the difference between peeling one and demolishing it.
- 4
Peel them, drop them in a bowl and mash with a fork. Leave it lumpy. Mashed smooth it spreads like filler and tastes like nothing.
- 5
Mayonnaise, salt and pepper in. Salt matters more here than anywhere else on this list, because an unsalted egg is flat and no amount of mayonnaise fixes it.
- 6
Onto the bread with the lettuce laid on top of the egg rather than under it, so the leaves stay crisp.