Japanese Egg Sandwich
Japanese Egg Sandwich
Ingredients
- 2 eggs
- 2 tablespoons mayonnaise
- 1 teaspoon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 2 slices white bread
Instructions
- 1
Bring a pot of water to a rolling boil. Carefully place the 2 eggs into the boiling water. Boil for 8 minutes to achieve a firm yolk.
⏱️ 8 min
- 2
While the eggs are boiling, prepare an ice bath by filling a bowl with ice and cold water. Immediately transfer the boiled eggs from the hot water to the ice bath to stop the cooking process and cool them down quickly. Let them cool for at least 5 minutes.
⏱️ 5 min
- 3
Once the eggs are completely cooled, peel them under cold running water for easier removal of the shell. Place the peeled eggs into a medium-sized bowl and mash them with a fork until your desired consistency is reached (some prefer a smoother texture, others a bit chunkier).
⏱️ 3 min
- 4
Add the 2 tablespoons of mayonnaise, 1 teaspoon of mustard, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper to the mashed eggs.
⏱️ 1 min
- 5
Mix all the ingredients thoroughly with a spoon until they are well combined and the egg mixture is creamy and evenly seasoned.
⏱️ 1 min
- 6
Take one slice of white bread and spread a generous amount of the creamy egg mixture evenly over its entire surface, almost to the edges.
⏱️ 1 min
- 7
Place the second slice of white bread on top of the egg mixture, gently pressing down to form a sandwich.
⏱️ 1 min
- 8
Using a sharp knife, carefully trim the crusts off all four sides of the sandwich. Then, cut the sandwich diagonally from corner to corner, creating two perfect triangles.
⏱️ 1 min
- 9
The creamy Japanese Egg Sandwich is now ready to be served. Enjoy immediately or wrap tightly and refrigerate for later.
Kitchen Tools
Nutrition Facts (per serving)
Japanese Egg Sandwich
- 2 eggs
- 2 tablespoons mayonnaise
- 1 teaspoon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 2 slices white bread
Instructions
- 1
Bring a pot of water to a rolling boil. Carefully place the 2 eggs into the boiling water. Boil for 8 minutes to achieve a firm yolk.
⏱️ 8 min - 2
While the eggs are boiling, prepare an ice bath by filling a bowl with ice and cold water. Immediately transfer the boiled eggs from the hot water to the ice bath to stop the cooking process and cool them down quickly. Let them cool for at least 5 minutes.
⏱️ 5 min - 3
Once the eggs are completely cooled, peel them under cold running water for easier removal of the shell. Place the peeled eggs into a medium-sized bowl and mash them with a fork until your desired consistency is reached (some prefer a smoother texture, others a bit chunkier).
⏱️ 3 min - 4
Add the 2 tablespoons of mayonnaise, 1 teaspoon of mustard, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper to the mashed eggs.
⏱️ 1 min - 5
Mix all the ingredients thoroughly with a spoon until they are well combined and the egg mixture is creamy and evenly seasoned.
⏱️ 1 min - 6
Take one slice of white bread and spread a generous amount of the creamy egg mixture evenly over its entire surface, almost to the edges.
⏱️ 1 min - 7
Place the second slice of white bread on top of the egg mixture, gently pressing down to form a sandwich.
⏱️ 1 min - 8
Using a sharp knife, carefully trim the crusts off all four sides of the sandwich. Then, cut the sandwich diagonally from corner to corner, creating two perfect triangles.
⏱️ 1 min - 9
The creamy Japanese Egg Sandwich is now ready to be served. Enjoy immediately or wrap tightly and refrigerate for later.