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Place 4 eggs into boiling water. Boil them for 9 minutes.

After boiling, immediately transfer the eggs to an ice bath to stop the cooking process.

Once cooled, peel off the egg shells. Then, cut each egg in half and separate the egg whites from the egg yolks.

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.

On a cutting board, finely chop the separated egg whites into small pieces.

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.

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.

Wrap the assembled sandwich tightly in parchment paper. Using a sharp knife, slice the wrapped sandwich in half, preferably diagonally.

The Japanese Egg Sandwich is now ready to enjoy.


Place 4 eggs into boiling water. Boil them for 9 minutes.

After boiling, immediately transfer the eggs to an ice bath to stop the cooking process.

Once cooled, peel off the egg shells. Then, cut each egg in half and separate the egg whites from the egg yolks.

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.

On a cutting board, finely chop the separated egg whites into small pieces.

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.

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.

Wrap the assembled sandwich tightly in parchment paper. Using a sharp knife, slice the wrapped sandwich in half, preferably diagonally.

The Japanese Egg Sandwich is now ready to enjoy.
