Everyone has that one food they secretly love, but would never eat in front of others, right? Or am I just a weirdo? For me, it was always noodles that raised my anxiety levels, but thankfully I was able to get over that particular eccentricity and can now be seen happily slurping away in public without a care in the world.
Now I have a new aversion. An aversion of the curried variety. That’s right, the humble curried egg sandwich is probably one of my favourite things to eat, but there’s no way in hell you’ll catch me eating one outside of the house.
And I know I’m not the only one out there – just visit the lunchroom in any office building after a catered meeting and you’re bound to find a few straggling sandwiches kicking about, and 9 times out of 10 they’re the curried egg ones that get left behind. It would appear nobody is super keen on sharing spicy egg breath with their colleagues. Plus, well… boiled eggs do smell kind of gross as a general rule.
Aversions aside, there’s no reason why you can’t get your fix at home! Carry on, I say.
Here’s how I make mine:
2 hard boiled eggs*
1 tbsp FULL FAT mayonnaise (don’t waste your time with light)
1 (heaped) tsp curry powder
Sea salt and cracked black pepper (to taste)
Mash the eggs with a fork, add the mayo, curry powder and season to taste. Stir it all together and serve between two slices of super fresh bread, with some finely shredded iceberg lettuce. And, if you’re feeling extra saucy, there’s no reason to not smear one side of your bread with a good dollop of extra mayo. Go on, live a little.
*For perfect hard boiled eggs every time, place your eggs in a pot of cold water and bring it up to the boil. Ensure the eggs are completely submerged. As soon as the water begins to boil, set a timer for 10 minutes and let them bubble away. When time is up, pour out the boiling water and cover the eggs with cold water for a few minutes before peeling.