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How to make hassle-free egg mayo

I love egg mayonnaise sandwiches and I used to think they were long-winded to make. Until my Mum shared her secret.

By David RomanisPublished 4 years ago 3 min read
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Admittedly, I went overboard on this bad boy.

Egg mayonnaise sandwiches. Nothing quite says “picnic” to me like egg mayo sandwiches. White bread*. Perhaps a little bit of crunchy cress in there too. A twist of salt and pepper. I could eat them until they came out my ears, which is biologically impossible, but I’d give it a go.

* ok, the one in the picture is on brown bread and isn’t purely egg mayo - I went to town on that one, adding ham, piccalilli and cucumber. Don’t hate me.

(Scroll down for the tl;dr version)

Years ago, I always thought egg mayo was a massive hassle to make: boil the kettle, pour the water into a pan with the eggs for anywhere up to ten minutes, run water over them until they cool, try to remember the technique for peeling them, painstakingly picking out all the shell you dropped into the egg, mixing it with mayonnaise, adding salt and pepper, picking some cress (who grows that stuff anyway?), and then realising that it’s 2pm, lunch time is over and you need to get back to work anyway, so it’s all been a massive waste of time. It’s a slight exaggeration, but any sandwich that requires a dozen stages to make is barely worth the hassle.

Years ago, I was back at my Mum’s home in Scotland and she asked if I wanted an egg mayo sandwich. When I said yes, she proceeded to do the following, which changed my life. And that’s not an exaggeration.

As she was making enough for the two of us, she cracked 3 eggs into a normal pasta bowl (wide bottom, shallow sides), pricked the yolks with a fork and put the bowl in the microwave initially for one minute.

After that, she checked them, moved them about a bit in the bowl with a fork to break them up, then put the bowl back in for another 30 seconds or so, repeating this a few times with decreasing time periods until the eggs were just cooked (opaque whites, only-just-solid yolks).

Then she cracked some salt and pepper into the eggs, dolloped a tablespoon of mayo, mixed it all together and it was done. She left it to cool a little before spreading over the break (it was white bread that time) and that was it.

All in all, it was about 5 minutes, if that. None of this nonsense with peeling an egg you can barely touch because it’s still hot (and you’re hungry and on the clock before your next meeting). And dead simple.

(I guess you could technically do it in a nonstick pan or frying pan too. Set it to the lowest possible temperature, don’t fry it in oil or anything, break the yolk as it cooks, then once the egg is cooked in terms of a solid white and yolk, turn it out into a bowl and carry on with the mayo and seasoning stage. I’ve not tried this, so if it works, let me know!)

You can use bigger bowls, more eggs, longer time periods, etc., but the principle and method are the same.

Hassle-free.

You’re welcome. Bon appetit!

—————

The tl;dr version

(Serves two people having a decent round of sandwiches)

  • Take 3 eggs and crack them into a shallow pasta bowl;
  • Prick the yolks with a fork;
  • Put the bowl in the microwave on full power for one minute;
  • Stir the eggs with a fork and break up the yolks a bit;
  • Put the bowl back in for 30 seconds or so;
  • Check them again, stir them with a fork again;
  • Keep doing this until the whites are solid and the yolk is cooked and solid;
  • Once finished, mix with mayo and season to taste;
  • Leave it to cool for a minute or two (although warm egg mayo sandwiches are also delicious);
  • Spread onto fresh bread - white is best, but brown if you’re pretending you’re healthy.
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    About the Creator

    David Romanis

    David is a musician, photographer, father and food-lover. His passions and his stories come from experiences that lie therein. He also works in employee communications, which is how we earns money to pay for the aforementioned activities.

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