MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Konbi's Egg Salad Sandwich
Categories: Breads, Condiments, Eggs
Yield: 4 servings

Ice cubes; for ice baths
1 Scallion; very thin sliced
1 tb Kewpie mayonnaise; more for
- spreading on bread
1 tb Creme fraiche
1 1/2 ts Rice wine vinegar
1 1/2 ts Dijon mustard; more for
- spreading on bread
Salt
12 lg Eggs
Flaky sea salt
8 sl Milk bread, brioche or white
- sandwich bread

Fill a large pot with water, leaving a few inches of
space at the top, and bring to a boil over high.

Prepare 2 ice baths in 2 medium bowls.

Meanwhile, prepare the dressing: In a small bowl, stir
together the scallion, mayonnaise, crème fraîche,
vinegar and mustard. Season to taste with kosher salt.

Once the water reaches a boil, gently drop in all 12
eggs and let the water come back to a boil. As soon as
it does so, reduce the heat to medium-low and cook the
eggs at a gentle simmer, 8 minutes. Transfer 6
soft-boiled eggs to one ice bath. Continue to cook the
remaining 6 eggs until hard-boiled, another 6 minutes,
then transfer them to the second ice bath. Let sit, 5
minutes. Crack all cooked egg shells by gently hitting
them all over with the back of a spoon.

Working directly in the bowl, peel the hard-boiled eggs,
keeping them partly immersed (the water helps loosen the
shells). Transfer the hard-boiled eggs to a cutting
board and chop them into 1/4-inch pieces. Gently fold
the chopped eggs into the egg salad dressing using a
rubber spatula. Season to taste with kosher salt.

Working directly in the second bowl, carefully peel the
soft-boiled eggs. Transfer the peeled eggs to the
cutting board and slice them in half lengthwise. The
yolks should be creamy but not runny. If the yolks are
runny, make another batch of soft-boiled eggs. (You’ll
only need 1 soft-boiled egg per sandwich, so snack on
any extra or imperfectly peeled pieces with some flaky
sea salt, if desired.)

Slather mustard on 1 side of 4 bread slices and
mayonnaise on 1 side of the remaining 4 bread slices.
Sprinkle flaky sea salt on the halved soft-boiled eggs.
Arrange 2 halves down the center of each slice of
mustard-slathered bread, laying them yolk side down, and
positioning them so the narrower tips point outward
toward the crust of the bread and the wider, rounder
portions (with the yolks) are in the middle of the
bread. Place both halves close enough so that they touch
in the center of the bread.

Divide the egg salad among the sandwiches, gently
plopping 1/2-cup scoops of egg salad on top of each pair
of soft-boiled eggs on each of the 4 bread slices. Using
an offset spatula, spread the egg salad evenly toward
the crusts in all directions until bread is covered.

Top with the remaining slices of bread, mayonnaise side
down. Using a serrated knife, carefully slice the crusts
off on the left and the right sides of each sandwich.
(These should be the 2 sides that are parallel to the
soft-boiled eggs.)

Rotate each sandwich 90° and cut each sandwich into
thirds, cutting parallel to the crust sides of the
sandwiches, creating a beautiful exposed cross section.
Serve immediately or refrigerate up to 24 hours.

By: Tejal Rao

Yield:: 4 sandwiches

RECIPE FROM: https://cooking.nytimes.com

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