I’m not sure how my love of the British egg
salad sandwich began, but it’s my go-to choice when visiting. There are some clear
right and wrong preparations of this favorite, also common during catered
lunches and funerals.
After unwrapping the cello package, I fear my choice of
gluten-free bread will doom this version. Soon though, I am waxing on the
merits of the sandwich and my museum-going companion has asked for a bite,
promptly commandeering half of the
sandwich as we become distracted by the excellence of watercress. It is simply
the only correct garnish here. Large chunks of celery and green onion are not,
and they are thankfully included in a balanced proportion in Tate Modern’s
version. We approve, though the salt and pepper needed a boost.
After busily scooting around to choice artworks on floor two
and three, we take another break, and guiltily scoff down a second. For round
two we decide to give the gluten-free bread a pass and opt for what seems to be
60% whole wheat instead. Surprise, the earlier bread-regret was unfounded as
the whole wheat is not superior in flavor or texture. Regardless, we still approve
and after the egg salad double-header at the Modern I will go on to sample (and
review) three or four more versions, all while traveling.
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