Egg In Butter Roll

by Gabrielle Campbell

Information

Ingredients

1 Butter Roll
1 Large Egg
1.5 tbsp Mayonnaise (preferably Japanese Kewpie mayonnaise)
0.5 Garlic, crushed
1 tsp Parsley, finely chopped
Black Pepper and Salt

Directions

1. Boil the egg to perfection.

2. Put the egg(s) in a pan, pour in water just above the eggs without drowning them, and put on the heat.

3. When the water starts boiling, cook for another 5 minutes.

4. In a bowl, combine mayo, garlic, parsley and pepper (fine) and salt, and mix.

5. When you mix these, make sure to incorporate a lot of air when you mix. The easiest way is to take a spoon and draw vertical circles, and if you can, turn the bowl at the same time.

6. When the eggs are done, run them under water and peel, and using the egg cutter, cut them into 3mm x 3mm cubes or thereabouts and coat it with your mayo mix.

Make an incision in a roll so that there's enough space for the egg to go in and fill it up with the eggs. Garnish with parsley if you fancy.