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Curried egg sandwich
Curried egg sandwich: Australian school canteen sandwich of mashed egg, mayonnaise and mild curry powder
A school canteen and church-fete favourite across Australia, the curried egg sandwich is soft white or wholemeal bread filled with hard-boiled egg mashed with mayonnaise and a little mild curry powder, often with lettuce or cress. It goes into lunch boxes cut into fingers. The common mistake is mashing the eggs while warm, which turns the mayonnaise oily and the filling runny; let them cool completely. Chef's tip: warm the curry powder in a dry pan for 20 seconds first, and the raw, dusty taste turns sweet and toasty.
- Total time
- 20 min
- Difficulty
- easy
- Serves
- 2
Ingredients
- 4 eggslarge
- ¾ tsp mild curry powder
- 3 tbsp mayonnaise
- 1 pinch salt
- 1 pinch white pepper
- 4 slices soft sandwich bread
- ½ oz buttersoftened
- 1 handful shredded lettuce or cress
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Method
0/4 doneStep 1: Lower 4 eggs into boiling water and cook for 10 minutes, until the yolks are fully firm. Cool in cold water for at least 5 minutes, then peel.
10 minStep 2: Toast ¾ tsp mild curry powder in a small dry pan over a low heat for 20 seconds, until fragrant. Tip into a bowl.
Step 3: Add the eggs and mash with a fork until fine, then mix in 3 tbsp mayonnaise, 1 pinch salt and 1 pinch white pepper.
Step 4: Butter 4 slices soft sandwich bread with ½ oz butter, spread the egg over two slices, add 1 handful shredded lettuce or cress and close. Cut into fingers, wrap and pack with an ice pack. Eat the same day.
Nutrition per serving
- Calories
- 410 kcal
- Protein
- 17 g
- Carbs
- 32 g
- Fat
- 24 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does curried egg sandwich take?
- About 20 minutes in total: 10 minutes to prepare and 10 minutes to cook.
- How many people does it serve?
- 2 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of eggs?
- 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
- What can I use instead of butter?
- The same weight of ghee or coconut oil (for frying and most baking).
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