The egg and mustard cress sandwich is a British picnic staple. Often eaten on the beach with just a pinch of sand! In Spain the tortilla de patatas would fulfil the same role including the addition of sand! Egg sandwiches would have to be included in my list of ‘inheritance recipes.” Talking to Valerie, it seems her mother would mash the egg to achieve a smooth pale yellow consistency whereas my mother would chop the eggs to allow you to identify morsels of yolk and white. I have used a spoonful of mayonnaise here – unheard of in our childhood (if anything was used to bind the filling of the sandwich it would have been Heinz Salad Cream). An egg sandwich made with soft-boiled eggs has no need for mayonnaise; the runny yolk will suffice. Valerie, however, is not keen on undercooked egg – so Mayonnaise it is.
We used to grow mustard cress as children, in tubs on the windowsill. An early introduction to the joy of gardening. It is genetically related to watercress and mustard, with the same peppery, metallic tang.
The other thing I remember is that after a while in the picnic basket the sandwiches start to produce a slightly sulphurous smell which builds up in the confined space.
