Probably very few people need instructions on how to make an egg sandwich, but in case you would like some, here is my favorite egg sandwich. Hard-boil an egg (at least 15 minutes of actual boiling in Denver, from a cold start) and peel. Be careful to remove every bit of shell; a crunchy egg sandwich is not pleasant. Slice the egg with one of those parallel-wire slicers, then cut in quarters lengthwise. Mix with about a tablespoon of mayonnaise, and add salt to taste. Spread on a slice of dark "rye" bread, cover with another, and cut in half. That's all there is to it, because simpler is better with egg sandwiches. Note that this is not an egg salad sandwich, usually spoiled by the additions. Have a bread-and-butter or sweet-and-sour pickle on the side.
Composed by J. B. Calvert
Created 6 March 2003