Cooking with Asia

Makes about 4 sandwiches

Ingredients:

6 eggs

1/3 cup mayonnaise

¾ teaspoon prepared yellow mustard

3 tbsp. chopped onion

2 tbsp. chopped celery

Salt and pepper to taste

Directions:

Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water. Place eggs in ice bath to cool the eggs quickly.

Peel and chop eggs.

Place the chopped eggs in a bowl, and stir in the mayonnaise, mustard, onion and celery.

Season with salt and pepper – more pepper than salt. Stir.

Spread butter on both pieces of bread

Source: Miller Cafeteria

When I knew we were going to egg salad sandwiches I wasn't too pleased. I never liked egg salad sandwiches and I really don't like boiled eggs. I was glad that it wasn't an eating lab because I know I wouldn't have eaten any of it. I did have a little sample of it though hoping that I might like it since I helped make it but I still didn't like it. When we were making the egg salad we all worked individually and we all knew what to do. We were able to work efficiently and completely finish our tasks on time without stopping the flow of our work. I feel that we didn’t have any complications because there wasn't much to do in this lab anyways. Since we had Jackson and Filip in our group we worked very fast and it was an easy cooking lab. When I transferred the eggs from the boiling water to the ice water I used my prior knowledge I learned in class. The knowledge that I used to help in this lab was that you should use a slotted spoon to safely take things out of water. I know I wouldn’t make this recipe at home but if I did I would make sure that I chopped the celery smaller and the egg chunks would be smaller too.