I started to make some ramen eggs on the assumption that we had saved the marinade from the last time we made ramen, but that assumption proved incorrect, so I turned them into egg salad sandwiches for lunch. And they were delicious! Unfortunately I did not have the forethought to take a picture before they were all devoured, but I’m recording the basic method here so you can try it at home. Maybe take a picture and send it to me?

Part 1: make soft/medium boiled eggs. Boil enough water to cover however many eggs you’re making (I made six, which was enough for three sandwiches). Once the water’s boiling, place the eggs in the pot. Boil gently for seven minutes (that will give you a pretty jammy yolk, you can go down to six for a runny yolk, or up to nine for a more solid yolk), then remove the eggs from the pot and place them directly in an ice/cold water bath. Once they’ve chilled for a bit, crack the shells and put back in the water (getting some water under the shell makes them easier to peel cleanly). Peel and use, or refrigerate until using.

Part 2: make sriracha aioli. I used leftovers from last night’s kimchi hotdogs, but if you aren’t so lucky, you can make the actual version (from Double Awesome Chinese Food by Andrew, Irene, and Margaret Li: whisk an egg yolk, 2 cloves of garlic minced, 1 TB sriracha, 1 TB rice vinegar, 1/4 tsp each salt and sugar, together. While whisking, slowly drizzle in 3/4 cup canola or other neutral oil. Add another half TB of sriracha and vinegar, then taste and adjust seasonings however you like) now, or you can just combine sriracha and mayonnaise in whatever ratio you like.

Part 3: make the salad: Cut your eggs up into big chunks and throw into a bowl with a splash each of toasted sesame oil and rice vinegar, some salt and pepper, and and two-ish thinly sliced scallions. Mix, crushing the eggs a bit, taste and season as needed. Since the yolks are somewhere on the jammy spectrum, the salad will be pretty gooey. If that’s not your bag, make it with hard boiled eggs instead.

Part 4: assemble your other ingredients. Toast two slices of bread per sandwich (so, six, in my case, and I think most types of bread would be pretty good for this sandwich), peel, pit, and slice a ripe avocado, get some lettuce or other greens of your choice clean and ready, and if you have some, a pinch of shichimi togarashi is pretty nice to have.

Part 5: sandwiches! For each sandwich, spread both slices of bread with a layer of sriracha aioli. Arrange slices of avocado on one slice of bread, and sprinkle with a little sea salt if you’re feeling fancy. Mound some of the egg salad on top of the avocado, and add that pinch of shichimi togarashi. Top with the lettuce and the other slice of bread. Have a great lunch!