Jammy Egg and Scallion Sandwich
Recipe no. 57 by Andy Baraghani

Recipe ( Makes 2 sandwiches but you can easily double )

4 large eggs 

4 scallions, thinly sliced into rounds 

1 tablespoon toasted sesame seeds, any color 

2 teaspoons unseasoned rice or white wine vinegar 

1 teaspoon soy sauce 

Pinch of sugar 

Kosher salt and freshly ground black pepper 

¼ cup aioli or store-bought mayonnaise 

1 tablespoon Dijon mustard 

4 thick slices (about ½-inch thick) white sandwich bread, brioche, or milk bread

1. 1. Pull the eggs out of the fridge to warm up so they’re less likely to crack while boiling. Fill a medium pot three-quarters of the way with water and bring to a boil.
2. 2. While the water is boiling, stir the scallions, sesame seeds, vinegar, soy sauce, and sugar in a small bowl with a pinch of salt and black pepper. Use the back of a spoon to smash the scallions down a bit against the side of the bowl to break them down. 
3. 3. Stir the mayonnaise and mustard in a separate bowl. Season with salt.
4. 4. Reduce the water to a gentle simmer, then use a slotted spoon to carefully lower the eggs in. Boil for 8 minutes on the dot (have your timer going!). Use a slotted spoon to transfer the eggs to a bowl of ice water. Let the eggs sit for a minute or so, then grab the eggs, one by one, and whack all over and return to ice water. Cracking the shells and letting the eggs get one more stop into the ice bath helps the shells to loosen from the egg whites, making it easy to peel. Peel the eggs, and slice the eggs crosswise into thick rounds.