SCG Egg Sandwiches

Completed Egg Sandwich, in kitchen (you make them before you get to the ground).

The saving grace of any day at the cricket, however dismal in other respects, is egg sandwiches. Egg sandwiches can raise doubts in the mind of some, especially as a packed lunch - "who opened their lunchbox?", I hear you say.

It's a reasonable objection. The keys to countering it are: plenty of mayonnaise and, I cannot stress this enough, lots of parsley. There are a few other pointers.

1. Fluffy white bread. This is not the time for your sourdough, your ciabatta, your multi-grain, or any other "good" bread. Go for the softest and fluffiest loaf from the supermarket (the most "whitebread" white bread, as it were), but not one where the slices are too small or thin, you need it to stand up to plenty of filling. Important note: do not allow the fluffy loaf to be squashed by the big bottles of lemonade and water you also bought for the cricket in your bag on the way home. A squashed fluffy loaf can never be re-fluffed and then where will you be?

2. This is however the time to go for a good mayonnaise. I like BestFoods, but any of those posh "whole-egg" ones would no doubt work.

3. Parsley: I think the old-style curly-leaf parsley is best suited to this dish and it is easier to chop up fine than flat-leaf parsley, which we also want. Personally I think curly-leaf parsley gets a bit of a bad rap.

4. The rest: hard-boiled eggs (look it up), butter (spreadable), salt and pepper and a little curry powder (Keens - naturally).

Making the filling

Chop up the parsley reasonably fine, like I said, so it's something that will really go all through the mixture and not be something you have to chew too much and get stuck in your teeth. Amount: I used about a third of a large bunch of parsley for 4 sandwiches. I don't know how big your bunches of parsley are, just grab a hunk and go. The main thing to keep in mind is that parsley is not just a garnish here, but an important flavouring and counter-egginess agent. Parsley, the "fresh-maker".

Mash the hard-boiled eggs (1 per sandwich) well with a fork with some salt and pepper and a bit of butter (1/2-1 teaspoon per egg). It helps to chop the eggs up a bit with a knife first.

Add the parsley and lots of mayonnaise to the mashed eggs. "Lots" probably means a dollop almost the size of an egg for each egg.

Add a little curry powder. Not a lot, these are not Curried Egg Sandwiches (unless you want them to be), but about a pinch per egg just gives a nice savoury undertone.

Taste and add more salt, pepper, curry powder, parsley etc if necessary.

I usually make this mixture ahead of time and keep it overnight in the fridge.


Making the sandwiches

Spread the slices of bread with a quite thin, even layer of butter, going right to the edge of the slice. This is not just an excuse to have more butter, it will help prevent the bread from going either soggy or dry (magic!). Even if you are using spreadable butter, it helps to take it out of the fridge a little ahead of time to soften it some more so you can do this easily without tearing the bread.

Spread half the slices with a thick, even layer of egg filling, again going right to the edge of the slice.

Place the other slices on top. Cut sandwiches in two.

Packaging the sandwiches

I usually stack each cut sandwich on top of each other in stacks of 2 or 3, alternating the direction of the slice in each sandwich (if that makes sense) for more structural integrity, then wrap them in one or two layers of plastic wrap. The important thing once again is that they not squash, so find a way once again to protect them from those bottles of lemonade. If you have a plastic container that will fit them, perfect. But they will still taste OK even if they are squashed.

To drink with the sandwiches

The SCG now only sells swill in beer-form. We take "special lemonade" which is a lemonade bottle filled with gin and tonic. It will not occur to the security guards checking your bags that someone carrying such beautifully-prepared egg sandwiches could also be - in SCG parlance - a "lout".