Adam Liaw’s curried egg salad rolls
I love a curried egg sandwich, but add fruit chutney and crunchy lettuce and put them in a toasted bun and you have a whole new experience.
Ingredients
8 eggs
1 tbsp vegetable oil
½ tsp mustard seeds
1 small onion, finely diced
2 cloves garlic, minced
2 tsp grated ginger
1 green chilli, finely sliced
1 tsp freshly ground black pepper
2 tsp curry powder
salt and black pepper, to season
1 cup whole egg mayonnaise
½ cup sour cream
4 burger buns, toasted and buttered
fruit chutney, to serve
iceberg lettuce, to serve
Method
Step 1
Bring a large saucepan of water to the boil. Prick a hole in the base of each egg with a needle or egg prick to help them peel more easily. Boil for 9 minutes, then transfer to a bowl of iced water to stop them cooking further. Peel the eggs.
Step 2
While the eggs are cooking, heat a small saucepan over medium heat and add the oil and mustard seeds. When the seeds start to crackle, add the green chilli, onion, garlic and ginger and fry for about 3 minutes. Add the curry powder and black pepper and cook for about 5 minutes, with a few teaspoons of water if needed, until the gravy is quite dry. Season with salt and black pepper, remove to a large bowl and cool to room temperature.
Step 3
When the mixture has cooled, add the mayonnaise and sour cream. Chop each egg into 3 or 4 large pieces and stir them through the curry mixture.
Step 4
Toast the buns then cover the base of each bun with lettuce and top with the curried egg mixture. Spread the top pieces with the fruit chutney, then close the buns to serve.
Adam’s tip: I always peel eggs under running water. The water penetrates better between the membrane and the egg white, making them easier to peel.
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.
