Egg Mayonnaise Sandwich

Method

1. Bring a small saucepan of water to a rolling boil. Lower in 3 room-temperature eggs on a spoon and simmer briskly for 9 minutes, so the yolks are just set through with no grey ring.
2. Drain and sit the eggs in cold water for 5 minutes until cool enough to handle comfortably. Tap each shell all over and peel under a trickle of running water, which lifts the membrane away cleanly.
3. Put the peeled eggs in a bowl and crush them roughly with a fork — a British egg sandwich wants texture, so leave some pieces the size of a thumbnail rather than working it to a paste.