I adore egg mayo and takes me back to the bridge rolls with egg mayo my grandma made for us. But what really changed egg mayo sandwiches for me was having them made to order at the gloriously old school sandwich shop/deli Paul Rothe in Marylebone Lane when I had my first job in publishing. The secret ingredient: finely chopped anchovies. These days I upgrade to Ortiz when I am feeling flush and going to try with cornichons and some of your other delicious embellishments. Incidentally, I've just started my HowtobeaBetterFoodie substack, a kind of update commentary on my book, almost old enough to be vintage. Would love to know what you think, though very early days...
Ah congrats on your Substack Sudi, I’m sure it will be full of these sorts of fabulous foodie insights. And absolutely love the anchovy addition too, definitely one to try.
My sisters and I have just reminisced over this newsletter. So nostalgic! I’ve ordered all the ingredients for it on my WFH day this week - although I think you have sold out the cornichons on Ocado 🤣
I love this topic and was honoured to be name checked 😊 I can’t wait to this recipe to pimp up a classic. I also really like your suggestions to elevate the mayo. I never would have thought of using white miso paste but I can imagine it adds another layer of deliciousness 😋
I truly love eggs so much (in all forms) I feel just like you, slightly anxious if they aren't sitting there ready on my kitchen counter. Egg mayo is such a nostalgic classic that whatever else gets added it needs to have a pinch of white pepper in it, which is how my Mum makes it but I'm definitely going to try capers and celery next time. Can't wait for Ed's book!
Egg mayo is a favourite in this house, especially with my husband. I will definitely try some additions to elevate it, although the inclusion of celery in anything induces my husband to behave like a recalcitrant toddler 🙄😂
I adore egg mayo and takes me back to the bridge rolls with egg mayo my grandma made for us. But what really changed egg mayo sandwiches for me was having them made to order at the gloriously old school sandwich shop/deli Paul Rothe in Marylebone Lane when I had my first job in publishing. The secret ingredient: finely chopped anchovies. These days I upgrade to Ortiz when I am feeling flush and going to try with cornichons and some of your other delicious embellishments. Incidentally, I've just started my HowtobeaBetterFoodie substack, a kind of update commentary on my book, almost old enough to be vintage. Would love to know what you think, though very early days...
Ah congrats on your Substack Sudi, I’m sure it will be full of these sorts of fabulous foodie insights. And absolutely love the anchovy addition too, definitely one to try.
Fine chopped anchovies is a brilliant idea
My sisters and I have just reminisced over this newsletter. So nostalgic! I’ve ordered all the ingredients for it on my WFH day this week - although I think you have sold out the cornichons on Ocado 🤣
Absolutely love to hear that, Caroline! I hope you have a heavenly moment with your sandwich x
I love this topic and was honoured to be name checked 😊 I can’t wait to this recipe to pimp up a classic. I also really like your suggestions to elevate the mayo. I never would have thought of using white miso paste but I can imagine it adds another layer of deliciousness 😋
I truly love eggs so much (in all forms) I feel just like you, slightly anxious if they aren't sitting there ready on my kitchen counter. Egg mayo is such a nostalgic classic that whatever else gets added it needs to have a pinch of white pepper in it, which is how my Mum makes it but I'm definitely going to try capers and celery next time. Can't wait for Ed's book!
Oh Dodie, yes yes yes to white pepper! That will be going into my next batch for sure.
Egg mayo is a favourite in this house, especially with my husband. I will definitely try some additions to elevate it, although the inclusion of celery in anything induces my husband to behave like a recalcitrant toddler 🙄😂
I wonder if he would be able to detect it, if you chopped it really, really small. Or perhaps a little pinch of celery salt!
I could try that - he usually only complains when he sees it as I do sneak it into dishes 😂
Love this, celery wars! 😂