Sandeviche Tokhme Morgh - Egg Sandwich
Sandeviche Tokhme Morgh or Egg Sandwich is one of the most common and popular sandwiches all over the world. For Iranians my age this sandwich is very nostalgic. Those who grew up in the ‘80s and ‘90s probably remember egg sandwiches in the school buffet, made with Noon Bolki (similar to ciabatta bread).
In this recipe, I show you how to make this delicious yet simple sandwich, in addition to some yummy coleslaw - a classic side dish made with shredded cabbage and a creamy dressing.
Here is a short video of the cooking process on my Instagram.
Cook the most popular Persian dishes at home with the help of my e-book.
Time
Prep: 10 min
Cooking: 10 min
Total: 20 min
Ingredients (serving 2)
4 free-range eggs
2 Bread of choice to serve (eg baguette, flatbread, gluten-free, wholegrain, …) I used Tiger Baton
2 tomatoes
Salty pickled cucumbers (khiaar shoor) or gherkins
Salad leaves of choice
For the coleslaw:
1/4 of white cabbage (120g)
1 carrot
6 tbsp mayonnaise
1/2 cup minced fresh parsley
1/3 cup minced fresh chives
1 tbsp apple cider vinegar
1 tsp sugar
1 tsp paprika
Salt to taste
Preparation of Coleslaw
Cut the cabbage in half and remove the dense core with a knife.
Finely shred the white cabbage, either by using a knife or a food processor with a shredding attachment. Place the shredded cabbage in a large mixing bowl.
Grate the carrot and add it to the bowl with the shredded cabbage.
Finely chop the parsley and chives, then add them to the bowl as well.
In a separate bowl, prepare the coleslaw dressing. Whisk together the mayonnaise, apple cider vinegar, sugar and salt. Taste the dressing and adjust the sugar, salt, or vinegar to achieve your desired flavor.
Toss the vegetables and dressing together until everything is evenly coated. Make sure the dressing covers all the vegetables.
Once the coleslaw is well mixed, cover the bowl and refrigerate it for at least an hour before serving. This chilling time allows the flavors to meld and the coleslaw to become more flavorful.
Serve your coleslaw as a side dish with barbecue, sandwiches, burgers, or any meal of your choice.
Feel free to adjust the ingredients and proportions to suit your taste preferences. Some people like their coleslaw sweeter or tangier, so you can adjust the sugar and vinegar accordingly.
Preparation of Sandeviche Tokhme Morgh
Bring water to boil in a small pot. Add the eggs slowly to the pot.
Cook them between 7 and 10 minutes, depending on your prference. I like 8-minute eggs for my sandwich.
Once cooked, remove them from the pot and shock them under cold water. This helps to peel the eggshell easily.
Cut the eggs using a sharp knife or egg slicer.
To prevent eggs from cracking while boiling, you can follow these tips:
Start with room-temperature eggs: Cold eggs are more likely to crack when they come into contact with hot water. Take the eggs out of the refrigerator and allow them to come to room temperature for about 30 minutes before boiling.
Add vinegar or salt: Some people add a teaspoon of vinegar or salt to the water, which is believed to help reduce the chances of the eggs cracking. This may also make the eggs easier to peel after boiling.
Prick the eggs: You can gently prick a small hole in the rounded end of the egg with a pin or the tip of a knife. This allows air to escape, potentially reducing the pressure inside the egg, which can help prevent cracking.
Stir the water: Occasionally giving the water a gentle stir while the eggs are cooking can help distribute heat evenly and reduce the chances of the eggs hitting the sides of the pot and cracking.
Serve the sandwich
Halve your bread of choice, add some coleslaw or mayonnaise, lettuce, tomatoes, finely chopped parsley or other herbs, and khiaar shoor (salty pickled cucumbers).
I’d love to see your Sandewiche Tokhme Morgh! Feel free to tag me with @igotitfrommymaman on Facebook or Instagram so I can take a look and give you a thumbs up!
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