Bonjour, mon nom est Heston Blumenthal, actually,
Heston. But I'm in France, in my home in my kitchen
so I'm going to show you how to make an egg mayo sandwich. We spend a lot of time discussing whether
we should poach the eggs at low temperature and cook them in, you know, confit them and
do all of this, and how fresh the eggs should be and all that kind of stuff but I started
to realise that for me, the trigger of the memory of an egg sandwich as a kid, it could
be on a beach in Cornwall with tin foil around it and the wind and the smell of the sea and
all those things that trigger, triggered my memory back to my childhood it's so magical. There was no truffle on planet Earth that
they knew that so I haven't quite done this before but making an egg mayonnaise sandwich
that reminds me my holidays with my folk, with my family on the Windswept beach in Cornwall
while out here it's 40 degrees with lavender and crickets and olive trees and so I'm going
to try and combine the both. I'm going to ask Ed, Ed we've been working
together for 10 to 15 years. It's funny because actually his name is Edward
Cook so he's Ed Cook and he's the head chef at the Fat Duck. Your memories of egg sandwich? Uh my nan mainly the in the family was eating
egg sandwiches. Egg, simple egg mayo and cress. Ah the cress! The plastic tubs. It's like growing in the cotton wool. Oh yeah, this for me is about connecting with
a past through our relationship with food. Hey on that note... What we going to start with? Boiling the eggs? Eggs in water, boiling. So after spending most of my life bearing
down into the linear systematical measurement of how to cook things, how to get in the way
I wanted them to be, I've started to realise as I've discovered more about myself a moment
really how important food and smell is to trigger our past. So you might take a um a memory of childhood
that is brought back by a smell or a texture or flavour or something else. Okay so the eggs, cold water. So you can get under the the membrane so you've
got the shell here, there's this shiny white so there's a membrane underneath. If you can't get under it it makes it very
hard to peel the egg so here, a spoon and then just and what should happen, he says,
is that shell should just peel off. I've got the eggs here. We could separate them and then finish them
as two different egg mayonnaises? Like that? Or we can chop the, chop the egg whites and
just break the yolk down. Wanna do a few? Won't be as fast! Elegant and delicate. So we've got the chopped egg whites in that
bowl, the yolks just to start breaking those yolks up because it's a gel like consistency. So you put mustard and egg yolk in there we've
got the base as our mayonnaise and make it rich and then you've got the acidity that
really wakes everything up. So my my egg Mayo sandwiches, was basically
white bread, butter, eggs and mayonnaise. But now this monseiur, nous sommes en Province. So in typical French style, I've got cornichons,
peppery rocket which I suppose a bit like Watercress, have some chives which is a posh
way of putting pepper on and a simple white bread, although a lot of people around here
might turn in their grave we didn't have a baguette. This is the nostalgic sort of sliced white
isn't it? Nowadays you'd be eating ciabatta. Oh yeah, Focaccia. Olive Focaccia with rosemary and something
else. Sun-dried tomatoes. Yeah exactly. All right, do you want to make a sandwich? I think this is becoming further removed from
my Cornwall holiday. What if you spread one with the white and
one with the yolk? Oh we could try that! We could try and be really Posh actually,
we could do an egg yolk mustard then the egg white, cornichon and then another layer of
egg. It must make it like a club sandwich. Um to reconnect to what I remember from my
holiday sitting on the beach like a tin foil wrapper egg Mayo sandwiches. All we need now is some sand, the windbreaker,
the napkin on my head. And this is really a bit bizarre, even coming
from me! We're in Provence, it's like 40 odd degrees,
it's just crickets everywhere, there's olive trees and lavender and what we're trying to
look at is a sandwich. Egg Mayo sandwiches. I try to put myself back in Cornwall and I
did before I ate it. This sandwich supposed to put me right here, with you. I'm eating an egg mayo sandwich with cornichon
in my lavender garden in Provence. Incredible thing that has some simple sandwich
wrapped in tinfoil that I thought reminded me as a kid. I've changed the other perspectives on it
and it was a really powerful. Egg mayo sandwich.
