Japanese Egg Sando
Japanese Egg Sando
Ingredients
For the Eggs
- as needed water, for boiling
- 1 teaspoon vinegar
- 5 eggs, organic and free-range
- as needed ice, for ice bath
For the Egg Salad
- 3 tablespoons Kewpie mayonnaise
- 1 tablespoon whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- a pinch sugar
For Assembly
- 8 slices Shokupan, store-bought Japanese milk bread
- as needed butter
Instructions
- 1
Bring water to a gentle boil in a pot. Add 1 teaspoon of vinegar to the boiling water.
⏱️ 5 min
- 2
Gently lower the 5 eggs into the boiling water using a strainer. Simmer for 10 minutes.
⏱️ 10 min
- 3
Immediately transfer the cooked eggs to an ice bath and let them cool for 5 minutes.
⏱️ 5 min
- 4
To peel the eggs, crack both ends and roll each egg on the counter with gentle pressure to create cracks. Start peeling from the wider end.
⏱️ 3 min
- 5
Cut the peeled eggs in half lengthwise and separate the whites from the yolks.
⏱️ 2 min
- 6
Place the egg yolks in a mixing bowl. Add 3 tablespoons of Kewpie mayonnaise, 1 tablespoon of whole milk, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and a pinch of sugar.
⏱️ 2 min
- 7
Use a fork to thoroughly mix the ingredients with the egg yolks until the consistency is almost like a thick sauce.
⏱️ 3 min
- 8
Dice the separated egg whites into small, uniform pieces. Add them to the prepared egg yolk mixture.
⏱️ 3 min
- 9
Fold the egg whites into the yolk mixture until all ingredients are fully combined.
⏱️ 2 min
- 10
To assemble, take two slices of Shokupan. Spread butter on each slice.
⏱️ 1 min
- 11
Spoon the egg salad mixture generously onto one buttered slice of bread, concentrating more towards the center. Top with the other slice of bread and gently press down.
⏱️ 1 min
- 12
Using a sharp knife, carefully cut off all the crusts from the sandwich. Cut the crustless sandwich diagonally to create two triangular halves. Plate and serve.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Japanese Egg Sando
For the Eggs
- as needed water, for boiling
- 1 teaspoon vinegar
- 5 eggs, organic and free-range
- as needed ice, for ice bath
For the Egg Salad
- 3 tablespoons Kewpie mayonnaise
- 1 tablespoon whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- a pinch sugar
For Assembly
- 8 slices Shokupan, store-bought Japanese milk bread
- as needed butter
Instructions
- 1
Bring water to a gentle boil in a pot. Add 1 teaspoon of vinegar to the boiling water.
⏱️ 5 min - 2
Gently lower the 5 eggs into the boiling water using a strainer. Simmer for 10 minutes.
⏱️ 10 min - 3
Immediately transfer the cooked eggs to an ice bath and let them cool for 5 minutes.
⏱️ 5 min - 4
To peel the eggs, crack both ends and roll each egg on the counter with gentle pressure to create cracks. Start peeling from the wider end.
⏱️ 3 min - 5
Cut the peeled eggs in half lengthwise and separate the whites from the yolks.
⏱️ 2 min - 6
Place the egg yolks in a mixing bowl. Add 3 tablespoons of Kewpie mayonnaise, 1 tablespoon of whole milk, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and a pinch of sugar.
⏱️ 2 min - 7
Use a fork to thoroughly mix the ingredients with the egg yolks until the consistency is almost like a thick sauce.
⏱️ 3 min - 8
Dice the separated egg whites into small, uniform pieces. Add them to the prepared egg yolk mixture.
⏱️ 3 min - 9
Fold the egg whites into the yolk mixture until all ingredients are fully combined.
⏱️ 2 min - 10
To assemble, take two slices of Shokupan. Spread butter on each slice.
⏱️ 1 min - 11
Spoon the egg salad mixture generously onto one buttered slice of bread, concentrating more towards the center. Top with the other slice of bread and gently press down.
⏱️ 1 min - 12
Using a sharp knife, carefully cut off all the crusts from the sandwich. Cut the crustless sandwich diagonally to create two triangular halves. Plate and serve.
⏱️ 3 min