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Do you want to step out of your routine breakfast and offer your guests a stylish treat during tea time?
Bringing a classic taste from American cuisine to your table, the Egg Salad Tea Sandwich is here with the GastroCafer’s touch.
The meeting of soft toast bread with perfectly boiled eggs and fresh green onions will definitely surprise you!
Tips for the Perfect Egg Salad Sandwiches
To distinguish this recipe from a standard breakfast sandwich and reach the peak of flavor, there are technical details you shouldn’t ignore.
Here is what you need to pay attention to for a perfect sandwich:
1) Ideal Consistency: How to Boil Eggs?
For a flawless filling, your eggs should be neither too runny nor too dry.
You need to boil the eggs for exactly 11 minutes after the water reaches the boiling point to achieve a fully hard-boiled consistency without that unwanted green ring around the yolk.
If you exceed this time, your eggs might smell like sulfur; if you undercook them, your filling will be watery.
(For the perfect consistency and to prevent cracking, make sure to check out my guide on How Long to Boil Eggs?)
2) The Secret to Preventing Sogginess
If you don’t want your sandwich to become soggy, you must pay attention to the order of ingredients.
Especially to counter the water-releasing effect of salt and lemon juice, do not add these two ingredients while initially mixing the filling.
You should add them right before spreading the filling on the bread, after the 30-minute resting period is over.
3) What Goes Well with Egg Salad Sandwiches?
This recipe is indispensable for classic tea times and creates perfect harmony with freshly brewed tea.
For a more refreshing breakfast meal, you can choose freshly squeezed orange juice or lemonade.
However, since adding tomatoes inside the sandwich would make the toast bread soggy, I recommend serving such ingredients in a side salad instead.
4) How to Personalize the Recipe?
This recipe is quite open to personal touches.
You can add freshness by mixing in finely chopped dill, or add a crunchy texture with finely diced cornichon pickles.
Those looking for a sharper taste can also achieve a gourmet flavor by adding a tip of a teaspoon of mustard to the mixture.
Egg Salad Tea Sandwich
Forget dry sandwiches! This recipe reveals the secret to a moist, creamy egg salad filling that pairs perfectly with your quick breakfast.
Ingredients
Method
- Place the eggs in a pot with enough cold water to cover them and a pinch of salt. Once the water starts boiling, cook for exactly 11 minutes.
- When the time is up, immediately transfer the eggs to an ice bath to cool. Peel the shells, chop them into medium-sized cubes, and transfer to a mixing bowl.
- Add the finely chopped green onions, crumbled feta cheese, and mayonnaise to the eggs and mix gently. Do not add salt at this stage to prevent wateriness.
- Cover the mixture and let it rest in the refrigerator for 30 minutes. Meanwhile, trim the crusts off the bread slices.
- Add salt and freshly squeezed lemon juice to the cold filling taken from the fridge and mix gently one last time. Spread the filling evenly between the bread slices, ensuring it doesn't overflow from the edges.
- Close the sandwiches, press down gently, and cut them in half with a sharp knife before serving.
Notes
You can keep the sandwiches fresh for up to 1 day in the refrigerator by wrapping them in plastic wrap. Adding dill or cornichon pickles to the filling also works great.
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