Japanese Egg Sandwich, Asanebo Style!
Japanese Egg Sandwich, Asanebo Style!
Ingredients
- 8 large eggs
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/4 teaspoon granulated sugar
- 2 tablespoons milk
- 8 slices white bread
- 2 tablespoons Dijon mustard
Instructions
- 1
Carefully place the eggs in a medium saucepan. Cover the eggs with cold water by about 1 inch. Bring the water to a rolling boil over high heat. Once boiling, immediately remove the pan from the heat, cover, and let stand for 10 minutes.
⏱️ 10 min
- 2
While the eggs are resting, prepare an ice bath by filling a large bowl with ice and cold water. After 10 minutes, transfer the cooked eggs to the ice bath using a slotted spoon. Allow the eggs to cool completely in the ice bath for at least 15 minutes. This helps prevent a green ring around the yolk and makes them easier to peel.
⏱️ 15 min
- 3
Once cooled, gently tap and roll each egg on a hard surface to crack the shell, then peel them under cold running water or in the ice bath. Discard the shells.
⏱️ 5 min
- 4
Cut each peeled egg in half lengthwise. Carefully separate the egg yolks from the egg whites. Place all the egg yolks into a medium mixing bowl. Set the egg whites aside.
⏱️ 3 min
- 5
To the egg yolks, add the salt, black pepper, granulated sugar, and milk. Using a fork or a potato masher, mash and mix the egg yolks until a creamy, smooth consistency is achieved. Ensure there are no large lumps.
⏱️ 4 min
- 6
Finely chop the reserved egg whites into small, uniform pieces. Add the chopped egg whites to the mashed egg yolk mixture. Gently fold and mix until all ingredients are thoroughly combined, creating the egg salad filling.
⏱️ 3 min
- 7
Lay out 8 slices of white bread. Take 4 of the bread slices and spread approximately 1/2 tablespoon of Dijon mustard evenly over the entire surface of each slice.
⏱️ 2 min
- 8
On the remaining 4 bread slices, spread a generous amount of the prepared egg salad filling evenly over the entire surface, extending close to the edges.
⏱️ 3 min
- 9
Place a mustard-covered bread slice on top of each egg salad-covered bread slice to form 4 sandwiches.
⏱️ 1 min
- 10
Tightly wrap each sandwich individually in plastic wrap. Gently press down on the wrapped sandwiches to help them hold their shape and compress the filling slightly.
⏱️ 2 min
- 11
Using a sharp knife, and while still wrapped in plastic, carefully cut each sandwich in half, either diagonally or straight down the middle. Unwrap and serve immediately, or refrigerate for up to 1 day.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Japanese Egg Sandwich, Asanebo Style!
- 8 large eggs
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/4 teaspoon granulated sugar
- 2 tablespoons milk
- 8 slices white bread
- 2 tablespoons Dijon mustard
Instructions
- 1
Carefully place the eggs in a medium saucepan. Cover the eggs with cold water by about 1 inch. Bring the water to a rolling boil over high heat. Once boiling, immediately remove the pan from the heat, cover, and let stand for 10 minutes.
⏱️ 10 min - 2
While the eggs are resting, prepare an ice bath by filling a large bowl with ice and cold water. After 10 minutes, transfer the cooked eggs to the ice bath using a slotted spoon. Allow the eggs to cool completely in the ice bath for at least 15 minutes. This helps prevent a green ring around the yolk and makes them easier to peel.
⏱️ 15 min - 3
Once cooled, gently tap and roll each egg on a hard surface to crack the shell, then peel them under cold running water or in the ice bath. Discard the shells.
⏱️ 5 min - 4
Cut each peeled egg in half lengthwise. Carefully separate the egg yolks from the egg whites. Place all the egg yolks into a medium mixing bowl. Set the egg whites aside.
⏱️ 3 min - 5
To the egg yolks, add the salt, black pepper, granulated sugar, and milk. Using a fork or a potato masher, mash and mix the egg yolks until a creamy, smooth consistency is achieved. Ensure there are no large lumps.
⏱️ 4 min - 6
Finely chop the reserved egg whites into small, uniform pieces. Add the chopped egg whites to the mashed egg yolk mixture. Gently fold and mix until all ingredients are thoroughly combined, creating the egg salad filling.
⏱️ 3 min - 7
Lay out 8 slices of white bread. Take 4 of the bread slices and spread approximately 1/2 tablespoon of Dijon mustard evenly over the entire surface of each slice.
⏱️ 2 min - 8
On the remaining 4 bread slices, spread a generous amount of the prepared egg salad filling evenly over the entire surface, extending close to the edges.
⏱️ 3 min - 9
Place a mustard-covered bread slice on top of each egg salad-covered bread slice to form 4 sandwiches.
⏱️ 1 min - 10
Tightly wrap each sandwich individually in plastic wrap. Gently press down on the wrapped sandwiches to help them hold their shape and compress the filling slightly.
⏱️ 2 min - 11
Using a sharp knife, and while still wrapped in plastic, carefully cut each sandwich in half, either diagonally or straight down the middle. Unwrap and serve immediately, or refrigerate for up to 1 day.
⏱️ 2 min