A few years ago we went to Amsterdam. Of course all the food I ate there was incredible, but one of the most memorable dishes I had was a toast with egg salad at CHCO Cafe in Delft, Netherlands. I typically don’t love egg salad but Trevor does so we decided to share one. I’m so glad we did, because it was unlike any other egg salad sandwich I have had. The texture was surprisingly creamy and the balance of flavors was just right.
Since then, I’ve been working to recreate a similar version. This recipe will change everything you think about traditional egg salad sandwiches. Rather than using hardboiled eggs, here, we beat eggs with some cream and slow cook them in a water bath until they transform into a soft soufflé-like creation (side note: I first learned this method from Joanna Chang’s Flour, Too.
Once cooked, the egg soufflé gets broken down and folded into a lemony-dijon mayo dressing. The result: a custardy egg salad. This is then brightened up with a fresh microgreen salad and a balsamic glaze that balances the richness of the egg salad in just the right way.
Is this a little more involved than your traditional egg salad? Yes. Is it worth it? You’ll just have to try it out and thank me later.
- For the eggs:
- 9 eggs
- ¾ cup heavy cream (or you can use half and half)
- Salt and freshly ground black pepper
- For the dressing:
- ⅓ cup mayo
- 1.5 tablespoon fresh lemon juice
- 1.5 tablepoon dijon mustard
- 2 tablespoons heavy cream
- Salt and freshly ground black pepper
- For assembling:
- 1 small container microgreens
- Salt and freshly ground black pepper
- Olive oil
- ½ lemon, juiced
- Balsamic glaze
- 6 ounces Beemster, mild gouda, or another Dutch cheese, sliced
- Multigrain or sour dough artisan bread, sliced and toasted
- Preheat oven to 300 degrees F. Spray a 8x8 inch baking pan with non-stick cooking spray.
- In a large bowl, beat eggs and ¾ cup heavy cream or half and half together until well combined and lightened in color, about 1-2 minutes. Season with a little salt and freshly ground black pepper. Pour into prepared baking pan. Cover with foil. Place into a larger baking or roasting pan (you will use this to create a water bath). Place in the oven, then very carefully, pour hot water into the larger pan to reach about halfway up the sides of the smaller pan with the eggs in it. This will make a water bath that allows the eggs to gently cook, keeping the texture soft and custardy. Cook for about 40-50 minutes, until eggs are set. Remove from oven and from water bath and let cool.
- While eggs cool, in a large bowl, whisk together the dressing ingredients. Season with salt and pepper to taste.
- Once eggs have cooled, use a fork to gently break/mash egg soufflé up into small pieces. Add to the dressing, and stir together. Cover and place in the refrigerator for about 15 minutes.
- Season microgreens with a little salt and pepper. Drizzle with a small amount of olive oil and lemon juice. Toss gently to combine.
- To assemble sandwiches, take a piece of your toasted bread and top with a layer of cheese. Spoon a generous amount of egg salad over the top. Top with microgreen salad. Drizzle with balsamic glaze and serve.
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