Japanese Egg Sando
Japanese Egg Sando
Ingredients
- 8 large eggs
- 1/2 cup mayonnaise
- 1 tablespoon milk
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 8 slices milk bread
- 4 cups vegetable oil, for deep frying
- 2 tablespoons fresh parsley, finely chopped, for garnish
Instructions
- 1
Place the large eggs in a medium saucepan and cover them with cold water by at least 1 inch. Bring the water to a rolling boil over high heat. Once boiling, immediately remove the pan from the heat, cover, and let stand for 10 minutes.
⏱️ 15 min
- 2
While the eggs are resting, prepare an ice bath by filling a medium bowl with ice and water.
⏱️ 2 min
- 3
Using a slotted spoon, carefully transfer the hard-boiled eggs from the hot water into the ice bath. Let them cool completely for at least 5 minutes. This stops the cooking process and makes them easier to peel.
⏱️ 5 min
- 4
Once cooled, gently crack the eggs by tapping them on a hard surface, then peel them under cold running water to help remove the shells.
⏱️ 3 min
- 5
Finely dice the peeled hard-boiled eggs and place them in a mixing bowl. For a creamier texture, dice them as finely as possible.
⏱️ 5 min
- 6
To the chopped eggs, add the mayonnaise, milk, salt, and black pepper. Mix all ingredients thoroughly with a spoon or fork until well combined and creamy. Taste and adjust seasoning as needed.
⏱️ 3 min
- 7
In a deep pot or Dutch oven, heat the vegetable oil over medium-high heat until it reaches 350-375°F (175-190°C).
⏱️ 5 min•🌡️ 360
- 8
Carefully deep fry each slice of milk bread, one at a time, for about 10 seconds per side, until golden brown. Use tongs to flip and remove the bread. Place the fried bread on a wire rack lined with paper towels to drain excess oil.
⏱️ 8 min•🌡️ 360
- 9
Once the fried bread has cooled slightly, use a sharp knife to carefully create a pocket in the side of each slice. Be gentle to avoid tearing the bread completely.
⏱️ 2 min
- 10
Generously stuff each bread pocket with the prepared egg salad mixture. You can use a spoon or a small spatula to help fill them.
⏱️ 5 min
- 11
Garnish the stuffed egg sandos with finely chopped fresh parsley before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Japanese Egg Sando
- 8 large eggs
- 1/2 cup mayonnaise
- 1 tablespoon milk
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 8 slices milk bread
- 4 cups vegetable oil, for deep frying
- 2 tablespoons fresh parsley, finely chopped, for garnish
Instructions
- 1
Place the large eggs in a medium saucepan and cover them with cold water by at least 1 inch. Bring the water to a rolling boil over high heat. Once boiling, immediately remove the pan from the heat, cover, and let stand for 10 minutes.
⏱️ 15 min - 2
While the eggs are resting, prepare an ice bath by filling a medium bowl with ice and water.
⏱️ 2 min - 3
Using a slotted spoon, carefully transfer the hard-boiled eggs from the hot water into the ice bath. Let them cool completely for at least 5 minutes. This stops the cooking process and makes them easier to peel.
⏱️ 5 min - 4
Once cooled, gently crack the eggs by tapping them on a hard surface, then peel them under cold running water to help remove the shells.
⏱️ 3 min - 5
Finely dice the peeled hard-boiled eggs and place them in a mixing bowl. For a creamier texture, dice them as finely as possible.
⏱️ 5 min - 6
To the chopped eggs, add the mayonnaise, milk, salt, and black pepper. Mix all ingredients thoroughly with a spoon or fork until well combined and creamy. Taste and adjust seasoning as needed.
⏱️ 3 min - 7
In a deep pot or Dutch oven, heat the vegetable oil over medium-high heat until it reaches 350-375°F (175-190°C).
⏱️ 5 min•🌡️ 360 - 8
Carefully deep fry each slice of milk bread, one at a time, for about 10 seconds per side, until golden brown. Use tongs to flip and remove the bread. Place the fried bread on a wire rack lined with paper towels to drain excess oil.
⏱️ 8 min•🌡️ 360 - 9
Once the fried bread has cooled slightly, use a sharp knife to carefully create a pocket in the side of each slice. Be gentle to avoid tearing the bread completely.
⏱️ 2 min - 10
Generously stuff each bread pocket with the prepared egg salad mixture. You can use a spoon or a small spatula to help fill them.
⏱️ 5 min - 11
Garnish the stuffed egg sandos with finely chopped fresh parsley before serving.
⏱️ 2 min