Scrambled Egg Sandwich
Abuja, Nigeria · View all recipes
Overview
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.
Ingredients
Dietary tags are provided by contributors as a guide, not verified by AFN, and they depend on the products you buy. If you have a serious allergy, check every ingredient yourself. Cooking, allergies and your own judgement
Directions
- 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.
Africook’s Notes
Personal notes from 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.
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