High Protein Japanese Egg Sandwich
High Protein Japanese Egg Sandwich
Ingredients
- 4 eggs
- 30 g light mayo
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon sugar
- 15 ml skim milk
- 2 slices fluffy white bread, (85g each)
Instructions
- 1
Place 4 eggs into boiling water. Boil them for 9 minutes.
⏱️ 9 min
- 2
After boiling, immediately transfer the eggs to an ice bath to stop the cooking process.
⏱️ 1 min
- 3
Once cooled, peel off the egg shells. Then, cut each egg in half and separate the egg whites from the egg yolks.
⏱️ 2 min
- 4
Place the egg yolks into a bowl. Add 30g light mayo, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon sugar, and 15ml skim milk to the bowl with the yolks. Mix these ingredients thoroughly with a fork until they form a smooth, paste-like consistency.
⏱️ 2 min
- 5
On a cutting board, finely chop the separated egg whites into small pieces.
⏱️ 1 min
- 6
Transfer the chopped egg whites into a separate bowl. Add all of the prepared yolk paste to the bowl with the chopped egg whites. Mix everything together with a fork until the egg whites are evenly coated and combined with the yolk paste, forming the sandwich filling.
⏱️ 1 min
- 7
Take 2 slices of fluffy white bread (85g each). Scoop a generous amount of the egg filling onto one slice of bread, spreading it evenly. Place the second slice of bread on top to complete the sandwich.
⏱️ 1 min
- 8
Wrap the assembled sandwich tightly in parchment paper. Using a sharp knife, slice the wrapped sandwich in half, preferably diagonally.
⏱️ 1 min
- 9
The Japanese Egg Sandwich is now ready to enjoy.
Kitchen Tools
Nutrition Facts (per serving)
High Protein Japanese Egg Sandwich
- 4 eggs
- 30 g light mayo
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon sugar
- 15 ml skim milk
- 2 slices fluffy white bread, (85g each)
Instructions
- 1
Place 4 eggs into boiling water. Boil them for 9 minutes.
⏱️ 9 min - 2
After boiling, immediately transfer the eggs to an ice bath to stop the cooking process.
⏱️ 1 min - 3
Once cooled, peel off the egg shells. Then, cut each egg in half and separate the egg whites from the egg yolks.
⏱️ 2 min - 4
Place the egg yolks into a bowl. Add 30g light mayo, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon sugar, and 15ml skim milk to the bowl with the yolks. Mix these ingredients thoroughly with a fork until they form a smooth, paste-like consistency.
⏱️ 2 min - 5
On a cutting board, finely chop the separated egg whites into small pieces.
⏱️ 1 min - 6
Transfer the chopped egg whites into a separate bowl. Add all of the prepared yolk paste to the bowl with the chopped egg whites. Mix everything together with a fork until the egg whites are evenly coated and combined with the yolk paste, forming the sandwich filling.
⏱️ 1 min - 7
Take 2 slices of fluffy white bread (85g each). Scoop a generous amount of the egg filling onto one slice of bread, spreading it evenly. Place the second slice of bread on top to complete the sandwich.
⏱️ 1 min - 8
Wrap the assembled sandwich tightly in parchment paper. Using a sharp knife, slice the wrapped sandwich in half, preferably diagonally.
⏱️ 1 min - 9
The Japanese Egg Sandwich is now ready to enjoy.