Egg and Sandwich. One just has to utter the words, and somehow from somewhere a feeling of comfort start encompassing you, while leaving a smile of contentment on your face. Such is the level of comfortness with egg and sandwich, and they are so comforting food to cook and eat, at any comfortable corner of the house, that one must not be surprised, if egg and sandwich are also included in the Google result of Comfort Synonym 😉. Pun intended, but, nevertheless, you will hardly find anyone who would deny the offer of having egg or sandwich, at any given time of the day, anywhere in the world. And the best part is, both egg and sandwich can be tweaked in any ways, as per your taste and as per your mood.
This egg, punched with mustard, made to sandwich with slices of bread, called Egg Mustard Sandwich, is the recipe post for today. Although the name attributed to the 4th Earl of Sandwich, John Montagu, but not sure if someone can be credited for the origin of sandwich. As, the sought for comfort is natural for human being and thus, the innovation which cannot be called innovation though, of wrapping meat or vegetables with bread, must have come naturally to someone as the need of the hour. Similarly, Egg Sandwich, part of breakfast sandwiches common in the western world, must have been the result of seeking for something quick and satisfactory, to answer the intolerable morning hunger pangs.
Now coming to adding flavour to the egg sandwich, although, mayonnaise is the most preferred and most common ingredient in our household, when it comes to sandwiches. However, this time I ditched the subtle thick white sauce to give way to my old friend, little spicy and little pungent – mustard. Although, there is no question about my familiarity with mustard as a spice (you may refer to the recipes using mustard as base like Begun Shorshe, Dim Shorshe, Shorshe Bhapa Chingri) , however, this is the first time I have put mustard to use in different kind of food, instead of the traditional chorchoris and fish curries. And, this way the egg sandwich became Egg Mustard Sandwich.
Whenever on the go, whenever the kids want something different from the regular food, or whenever you want to add little spice and pungency to your regular egg sandwich, this is the recipe you can count on.
As I am trying a different but comfortable path in this culinary journey, why don’t you join hands with me.
Recipe: Egg Mustard Sandwich
Preparation Time To Make Fillings: 45 minutes Preparation Time To Make Final Sandwiches: 6 minutes per sandwich Equipment used: Pressure Cooker, grinder, mixing bowl, iron griddle, spoon or bread knife Yield: 7-8 Sandwiches
Ingredients:
- 1 tablespoon yellow mustard seeds
- 1 tablespoon black mustard seeds
- Little water for grinding
- 1 green chilli
- 5 eggs
- 4 cups water
- 14 -16 bread slices
- ½ teaspoon salt
- ½ teaspoon mustard oil
- Butter to room temperature
Method:
- Take 5 eggs and pressure cook the eggs till 1 whistle, after adding 4 cups of water
- Grind yellow mustard seeds, black mustard seeds and green chilli to paste, while adding water little by little
- Once done keep the paste aside
- Peel out the shell from the eggs
- Mash the eggs with hand, add the prepared mustard paste and mix them
- Add ½ teaspoon of salt to the mix, followed by ½ teaspoon mustard oil
- Keep the filling aside for a while
- Heat an iron griddle and semi toast 2 slices of bread
- Massage one side of each bread with butter
- Add the egg filling on the buttered side of a bread slice
- Now cover the bread and filling with the other semi toasted bread slice
- Cut the sandwich into half
- Repeat the process for rest of the egg mustard filling.
Take 5 eggs.
Pressure cook the eggs till 1 whistle,
Grind yellow mustard seeds, black mustard seeds and green chilli to paste,
Peel out the shell from the eggs.
Mash the eggs with hand and add the prepared mustard paste
Mix them well.
Add salt to the mix.
Add mustard oil to the paste.
Heat an iron griddle.
Semi toast 2 slices of bread.
Apply butter on the toasted bread slices.
Add the egg filling on the buttered side of a bread slice.
Cover the bread and filling with the other semi toasted bread slice.
Cut the sandwich into half.
Tips:
- Depending on your pungency preference, you can change the proportion of black and yellow mustard seeds, where black being more pungent and yellow being less
- Adding green chilli while grinding mustard seeds reduces the bitterness of mustard seeds
- Instead of adding it altogether while grinding, add water little by little, to arrive at a smooth and perfect paste
- If you are a spice lover, you can add more green chillies while grinding mustard paste, and can even add chopped green chilli in the filling
- Depending on your preference you may toast or semi toast the bread
- To get an even toasting, flip the bread after few seconds on iron griddle
