Scrambled Egg Sandwich
Abuja, Nigeria · Voir toutes les recettes
Aperçu
Soft scrambled eggs with cheese and pesto between slices of buttered toast. No country is claimed and none applies, this is a breakfast sandwich in the general Western sense. The contributor frames it as a family recipe passed down through several generations, and the one technique it carries is worth taking seriously, because it is the thing most people get wrong. Eggs are scrambled over medium-low heat, moved constantly, and taken off while they are still slightly looser than you want them. Residual heat finishes the job in the pan and again between the hot toast. Cooked over high heat, egg proteins tighten and squeeze out their water, which is why fast scrambled eggs end up rubbery and sitting in a puddle. Milk is a matter of preference rather than technique. It loosens the curds and makes them milder, and plenty of cooks leave it out entirely for a richer result. Egg sandwiches exist in one form or another almost everywhere, and Africa has its own, the Ugandan rolex, an omelette rolled inside a chapati, is on this site and is a genuinely different thing. The source's calorie breakdown has not been carried across.
Ingrédients
Les mentions alimentaires sont fournies par les contributeurs à titre indicatif. Elles ne sont pas vérifiées par AFN et dépendent des produits que vous achetez. En cas d’allergie grave, vérifiez vous-même chaque ingrédient. Cuisine, allergies et votre propre jugement
Préparation
- 1
Crack the eggs into a bowl and beat them well with the milk, salt and pepper.
- 2
Melt the butter in a skillet over medium-low heat and pour in the eggs.
- 3
Move the eggs constantly and gently as they set, until they form soft curds, about 6 to 8 minutes. Low and slow is the whole technique here.
- 4
Take the pan off the heat while the eggs are still slightly looser than you want them. They carry on cooking in the pan and again between the hot toast.
- 5
Build each sandwich by layering toasted bread, cheese, the scrambled eggs and pesto, and close it with a second slice.
Notes de l’Africook
Notes personnelles de Deborah Olayiwola- Keep the heat medium-low and be patient. High heat tightens the proteins, squeezes out water and gives you rubbery eggs in a puddle.
- Take them off early. Eggs finish cooking off the heat, and the hot toast carries them further still.
- Put the cheese directly against the hot eggs so it melts.
- Milk is optional. It gives milder, looser curds; leaving it out gives a richer, firmer result.
- Toast the bread properly. Soft bread collapses under wet scrambled egg within a minute.
- Pesto is the source's choice and it works well, but mayonnaise, hot sauce, avocado or sliced tomato all do the same job.
Questions fréquentes
What is the secret to good scrambled eggs?
Low heat and patience, and taking them off early. Cooked gently over medium-low heat with constant movement, the proteins set into soft curds while holding their water. Cooked fast over high heat, they contract sharply and squeeze that water out, which is why rushed scrambled eggs are both rubbery and watery. Six to eight minutes for eight eggs is about right, and they should leave the pan looking slightly underdone.
Should I add milk to scrambled eggs?
It is a matter of preference rather than a rule. Milk loosens the curds and gives a milder, softer result, which is what this recipe is after. Leaving it out produces richer, firmer, more concentrated eggs, and many cooks prefer that. Cream does the same thing as milk but more so. What it will not do is rescue overcooked eggs, the heat matters far more than the liquid.
How do I stop the sandwich going soggy?
Toast the bread properly, so it is crisp rather than warm, and butter it, the layer of fat slows moisture soaking in. Take the eggs off the heat while they are still slightly loose rather than cooking off their liquid, and build the sandwich just before eating it rather than in advance. Putting the cheese between the toast and the eggs also gives you a small extra barrier.
Is this an African dish?
No. It is a Western breakfast sandwich with no country attached, and it sits in Worldwide Recipes under Global, with its URL unchanged so existing search traffic to the page is preserved. Egg sandwiches of some sort exist almost everywhere, and Africa has its own well-known version, the Ugandan rolex, an omelette with vegetables rolled inside a chapati, which is a separate recipe on this site.
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