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Old 03-05-2011, 08:01 AM   #41
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I slice the egg with a knife and finish the job with a fork when I am mixing it up. I like my egg salad just slightly on the chunky side.
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Old 03-05-2011, 08:02 AM   #42
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If you serve them open-faced, a "dab" of cavier dresses up an ESS.

Who's making the watercress sandwiches?
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Old 03-05-2011, 09:53 AM   #43
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Originally Posted by Bolas De Fraile View Post
Thanks Bob I have been into the lakeland shop in Chester and asked for the "thingy" they did not have it.
This may interest some of youLakeland, the home of creative kitchenware
Bolas, you can order it HERE ~~~ Shipping cost to you may make it cost prohibitive, but you can check it out. ~~~ I've never tried anything like carrots (see picture) but it's perfect for eggs...producing a somewhat course grate for recipes calling for chopped/diced eggs.

Enjoy!
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Old 03-05-2011, 10:02 AM   #44
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Bolas, you can order it HERE ~~~ Shipping cost to you may make it cost prohibitive, but you can check it out. ~~~ I've never tried anything like carrots (see picture) but it's perfect for eggs...producing a somewhat course grate for recipes calling for chopped/diced eggs.

Enjoy!
Thanks mate I have emailed your link to lakeland, they are always looking for new gadgets, I told them it is the biggest selling egg chopper in the US
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Old 03-05-2011, 11:46 AM   #45
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Originally Posted by Caslon View Post
I've tried but have never filled out an egg salad sandwhich with one egg.
I understand what you are saying.

However, when I am making egg salad sandwiches, I consider whether I am feeding a man (or myself) who's been working hard outdoors all day; or whether I am feeding guests I've invited to tea. The previous parties get the giant sandwiches.

I might add that I love raw vegetables and probably put more into my salad than some cooks do. I will add minced home-made cuke pickles into my recipe, too.

I find that the heavily-loaded sandwiches are hard to eat delicately, and so, for company, something more delicate is in order.

Also to be considered is the size of the slices of bread. When you remove crusts, you can get away with 1 egg per person.

All grist for the mill! (Or should that be meal...)
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Old 03-05-2011, 01:02 PM   #46
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Originally Posted by CWS4322 View Post
If you serve them open-faced, a "dab" of cavier dresses up an ESS.

Who's making the watercress sandwiches?
Me, when I can find watercress for a reasonable price.
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Old 03-05-2011, 01:17 PM   #47
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Me, when I can find watercress for a reasonable price.
We should see it "in season" soon. Another thing I miss re: MN. It was in the stream behind our house...we usually picked it around Easter if I recall.

Maybe I should try planting some in the bush...it stays pretty wet most of the summer...but the deer would probably eat it all...
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Old 03-05-2011, 01:24 PM   #48
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A fork works just fine for me!
A fork for 60 eggs??
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Old 03-05-2011, 01:26 PM   #49
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A fork works just fine for me!
A fork for 60 eggs??

I like the soft butter instead of mayo idea Daizymae......think I'll make a sandwich right now.
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Old 03-05-2011, 05:58 PM   #50
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Originally Posted by pacanis View Post
I slice the egg with a knife and finish the job with a fork when I am mixing it up. I like my egg salad just slightly on the chunky side.

i chop em up with my pastry blender when i am in a hurry. if doing a big amount, i use the food processor. sometimes will just grab my micro plane.
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