Japanese 7-Eleven Egg Sando Dupe
Japanese 7-Eleven Egg Sando Dupe
Ingredients
- 4 large eggs
- 1/4 cup Kewpie mayonnaise, or regular Japanese mayonnaise
- 1 teaspoon milk, whole, 2%, or skim
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 4 slices Japanese milk bread, shokupan or good quality white bread
- 1 tablespoon unsalted butter, softened, optional
Instructions
- 1
Place the 4 large eggs in a small pot and cover them completely with water. Bring the water to a rolling boil over high heat. Immediately turn off the heat, cover the pot with a lid, and let the eggs sit in the hot water for 10 minutes.
⏱️ 10 min
- 2
While the eggs are cooking, fill a medium bowl with ice and water to create an ice bath.
⏱️ 2 min
- 3
After 10 minutes, use a slotted spoon to transfer the cooked eggs from the hot water directly into the ice bath. Let them chill in the ice bath for at least 5 minutes.
⏱️ 5 min
- 4
Gently crack the shells of the chilled eggs and peel them. The ice bath technique is noted to help make peeling easier.
⏱️ 2 min
- 5
Place the peeled eggs into a medium bowl. Use a fork or a potato masher to mash the eggs to your desired consistency. Some prefer a chunkier texture, while others prefer it smoother.
⏱️ 2 min
- 6
Add 1/4 cup Kewpie mayonnaise, 1 teaspoon milk, 1/2 teaspoon sugar, 1/4 teaspoon salt, and 1/8 teaspoon black pepper to the mashed eggs. Mix all the ingredients well until they are thoroughly combined and the mixture achieves a creamy consistency.
⏱️ 2 min
- 7
If desired, lightly butter one side of each of the 4 slices of Japanese milk bread. This step is optional and adds extra flavor and helps prevent the bread from becoming soggy.
⏱️ 1 min
- 8
Spread a generous amount of the prepared egg salad mixture evenly over two slices of bread. If using butter, ensure the buttered side of these slices is facing up. Place the remaining two slices of bread on top of the egg salad, with the buttered side facing down (if using butter), to form two complete sandwiches.
⏱️ 2 min
- 9
Using a sharp knife, carefully trim off all the crusts from each assembled sandwich. Cut each sandwich in half, either diagonally or straight, according to your preference. Serve the Japanese 7-Eleven style egg sandos immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Japanese 7-Eleven Egg Sando Dupe
- 4 large eggs
- 1/4 cup Kewpie mayonnaise, or regular Japanese mayonnaise
- 1 teaspoon milk, whole, 2%, or skim
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 4 slices Japanese milk bread, shokupan or good quality white bread
- 1 tablespoon unsalted butter, softened, optional
Instructions
- 1
Place the 4 large eggs in a small pot and cover them completely with water. Bring the water to a rolling boil over high heat. Immediately turn off the heat, cover the pot with a lid, and let the eggs sit in the hot water for 10 minutes.
⏱️ 10 min - 2
While the eggs are cooking, fill a medium bowl with ice and water to create an ice bath.
⏱️ 2 min - 3
After 10 minutes, use a slotted spoon to transfer the cooked eggs from the hot water directly into the ice bath. Let them chill in the ice bath for at least 5 minutes.
⏱️ 5 min - 4
Gently crack the shells of the chilled eggs and peel them. The ice bath technique is noted to help make peeling easier.
⏱️ 2 min - 5
Place the peeled eggs into a medium bowl. Use a fork or a potato masher to mash the eggs to your desired consistency. Some prefer a chunkier texture, while others prefer it smoother.
⏱️ 2 min - 6
Add 1/4 cup Kewpie mayonnaise, 1 teaspoon milk, 1/2 teaspoon sugar, 1/4 teaspoon salt, and 1/8 teaspoon black pepper to the mashed eggs. Mix all the ingredients well until they are thoroughly combined and the mixture achieves a creamy consistency.
⏱️ 2 min - 7
If desired, lightly butter one side of each of the 4 slices of Japanese milk bread. This step is optional and adds extra flavor and helps prevent the bread from becoming soggy.
⏱️ 1 min - 8
Spread a generous amount of the prepared egg salad mixture evenly over two slices of bread. If using butter, ensure the buttered side of these slices is facing up. Place the remaining two slices of bread on top of the egg salad, with the buttered side facing down (if using butter), to form two complete sandwiches.
⏱️ 2 min - 9
Using a sharp knife, carefully trim off all the crusts from each assembled sandwich. Cut each sandwich in half, either diagonally or straight, according to your preference. Serve the Japanese 7-Eleven style egg sandos immediately.
⏱️ 1 min