Supreme ⭐️Egg sandwich Recipe ⭐️EXCLUSIVE LEAK⭐️2023⭐️HQ⭐️

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What you need for my egg sandwichAs already emphasised a number of times (reeks of passion, right??!), the key ingredient here is soft boiled rather than hard boiled eggs! With creamy yolks, you only need a mere dab of mayonnaise and smidge of mustard for a creamy, luxurious filling.
If you don’t have chives, substitute with finely minced green onion.


 

• Soft boiled eggs – The creamy yolk gives you a head start on the creamy sauce so we only need 1 tablespoon of mayonnaise for 6 eggs (4 sandwiches). So we’re sort of making a semi-homemade mayonnaise here!
  
• Mayonnaise – Whole egg mayo is creamier and less tangy than normal mayo. My favourite brand is S&W (Australia), followed by Hellman’s and Kewpie (equal second).
  
• Dijon mustard – For flavour and a touch of tang.
  
• Chives – For freshness and nice green bits in our filling.
  
• Salt – Just 1/8 teaspoon! Trust me on this. Egg is weirdly salt adverse. The opposite of potatoes which can take loads of salt!
  
  

BEST BREAD FOR EGG SANDWICHES
As for the bread, you can really use anything you want though for traditional tea-type sandwiches (like pictured), soft white sandwich bread is the go. My only tip is to avoid crusty, chewy artisan bread (like sourdough). Filling ooze issues. Stick with soft bread!
 
 How to make egg sandwiches:

1. Cook soft boiled eggs and peel (8 minutes in boiling water). For full directions see my boiled eggs recipe, but I’ve included abbreviated directions in the recipe card below.
   
2. Mash the eggs using a fork to get it started, then a potato masher. The finer you mash, the creamier your filling! Once well mashed, you’ll see your filling is already semi-creamy.
   
3. Filling – Stir in the mayo, mustard, chives, salt and pepper.
   
4. Spread butter on the bread.
   
5. Spread filling on bread, from edge to edge!
   
6. Crusts – If you’re going for quaint English tea sandwiches, trim the crusts off then cut to your desired shape. The sandwiches pictured in post have been cut into 3 rectangles (4 sandwiches cut into a total of 12 finger sandwiches).
   TIP: For extra neat edges, refrigerate the sandwiches for 1 hour before cutting. This will set the filling so you can cut more neatly. But be sure to serve at room temperature!
   

By @Cash

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UHQ

Cleanest Biolink on Cracked - Wanted.lol

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Nice thanks

You alr know I'm smokin an Oz a day