Very good for lunch or brunch
- Carbohydrate 57.890995 g
- Cholesterol 0.30875 mg
- Fat 4.005245 g
- Fiber 3.49106255340576 g
- Protein 10.57386875 g
- Saturated Fat 0.992934375 g
- Serving Size 1 1 Serving (129g)
- Sodium 662.883 mg
- Sugar 54.3999324465942 g
- Trans Fat 0.500016875 g
- Calories 313 calories
Step-by-step
- In your magic bullet blender add 1 egg and the milk mustard salt and pepper and whip it until its smooth
- then add your other egg and pickle and whirl it a few times to just chop the egg and pickle.
- Serve on your favorite bread may also use lettuce for a garnish
Standard recipes obscure the physical mechanics of emulsion that occur when hard-boiled yolks meet liquid dairy and mustard. Egg yolks contain natural lecithin, an emulsifier that bridges the gap between water and fat molecules. Blending one whole egg completely with milk, mustard, salt, and pepper creates a smooth base. That liquid acts as a suspension medium for the second egg and the pickle. Pulsing the machine rather than running it continuously prevents the mixture from turning into a uniform paste. Whole proteins retain visible structure when chopped gently. Mustard contributes acetic acid and allyl isothiocyanate compounds. Those compounds cut through the dense sulfur notes of overcooked albumens. Skim milk adds moisture without excessive fat content. Using a countertop appliance reduces prep duration significantly. Total assembly requires roughly fifteen minutes from start to finish. Storing the finished salad requires an airtight container kept below 40 degrees Fahrenheit. Consume the sandwich within twenty-four hours to maintain optimal bread texture and prevent moisture saturation.
