Japanese Egg Sandwich
Japanese Egg Sandwich
Ingredients
- 8 eggs
- to taste Kewpie mayonnaise, from a 500ml bottle
- a dash chilli crisp
- to taste pickles, chopped
- to taste chives, chopped
- to taste salt
- to taste pepper
- 8 slices fluffy white bread, milk bread ideally
Instructions
- 1
Place the 8 eggs into a pot. Pour cold water over the eggs until they are fully submerged. Bring the water to a boil over high heat and cook the eggs for 8 minutes once boiling.
⏱️ 12 min
- 2
After 8 minutes, remove the eggs from the hot water and immediately place them into a bowl of cold water or ice water to stop the cooking process. Once cooled, peel the eggs.
⏱️ 10 min
- 3
Cut each peeled egg in half. Carefully separate the yolks from the whites, placing the yolks into a mixing bowl. Set the egg whites aside.
⏱️ 3 min
- 4
To the bowl with the egg yolks, add Kewpie mayonnaise, a dash of chilli crisp, chopped pickles, and chopped chives. Mash all the ingredients together with a fork until well combined.
⏱️ 3 min
- 5
Add more Kewpie mayonnaise to the yolk mixture until it becomes super, super creamy and rich. Season the mixture with salt and pepper to taste, then mix thoroughly.
⏱️ 2 min
- 6
On a cutting board, roughly chop the reserved egg whites. This is done to provide texture to the final egg salad.
⏱️ 2 min
- 7
Add the roughly chopped egg whites to the creamy yolk mixture. Gently mix everything together until the egg whites are evenly distributed throughout the salad.
⏱️ 1 min
- 8
Take two slices of fluffy white bread (ideally milk bread, described as nice and thick). Spoon a generous amount of the prepared egg salad onto one slice of bread. Place the second slice of bread on top to complete the sandwich.
⏱️ 2 min
- 9
Wrap the sandwich tightly in parchment paper. Cut the wrapped sandwich in half diagonally before serving. Repeat for remaining sandwiches.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Japanese Egg Sandwich
- 8 eggs
- to taste Kewpie mayonnaise, from a 500ml bottle
- a dash chilli crisp
- to taste pickles, chopped
- to taste chives, chopped
- to taste salt
- to taste pepper
- 8 slices fluffy white bread, milk bread ideally
Instructions
- 1
Place the 8 eggs into a pot. Pour cold water over the eggs until they are fully submerged. Bring the water to a boil over high heat and cook the eggs for 8 minutes once boiling.
⏱️ 12 min - 2
After 8 minutes, remove the eggs from the hot water and immediately place them into a bowl of cold water or ice water to stop the cooking process. Once cooled, peel the eggs.
⏱️ 10 min - 3
Cut each peeled egg in half. Carefully separate the yolks from the whites, placing the yolks into a mixing bowl. Set the egg whites aside.
⏱️ 3 min - 4
To the bowl with the egg yolks, add Kewpie mayonnaise, a dash of chilli crisp, chopped pickles, and chopped chives. Mash all the ingredients together with a fork until well combined.
⏱️ 3 min - 5
Add more Kewpie mayonnaise to the yolk mixture until it becomes super, super creamy and rich. Season the mixture with salt and pepper to taste, then mix thoroughly.
⏱️ 2 min - 6
On a cutting board, roughly chop the reserved egg whites. This is done to provide texture to the final egg salad.
⏱️ 2 min - 7
Add the roughly chopped egg whites to the creamy yolk mixture. Gently mix everything together until the egg whites are evenly distributed throughout the salad.
⏱️ 1 min - 8
Take two slices of fluffy white bread (ideally milk bread, described as nice and thick). Spoon a generous amount of the prepared egg salad onto one slice of bread. Place the second slice of bread on top to complete the sandwich.
⏱️ 2 min - 9
Wrap the sandwich tightly in parchment paper. Cut the wrapped sandwich in half diagonally before serving. Repeat for remaining sandwiches.
⏱️ 3 min