A classic lunchbox sanga with sweeter Japanese-style mayonnaise and thick slices of ham.
- 6 eggs
- 120 g (½ cup) Japanese mayonnaise
- salt, to season
- 20 g butter, softened
- 4 thick slices white bread
- 4 thin slices ham
- 4 leaves iceberg lettuce
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Bring a large saucepan of water to the boil. Using a small pin, prick a hole in the base of the eggs. Carefully add to the boiling water and boil for 7½ minutes, stirring slowly for the first minute. Drain the eggs and transfer immediately to a large bowl of iced water and stand until completely cool. Drain and peel the eggs, then slice them in half, separating the yolks and the whites.
- Place the egg yolks and mayonnaise in a bowl and mash with a fork, then stir until smooth. Finely chop the egg whites and stir through the yolk mixture. Season well with salt.
- Butter the bread and layer with the egg mixture, ham and lettuce. Make into a sandwich, cut the crusts off, then cut in half to serve.
Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.
Photography by Danielle Abou Karam.