Description
A fluffy and creamy Japanese Egg Sandwich that brings comfort and delight with every bite, featuring rich egg salad and soft Japanese milk bread.
Ingredients
Scale
- 6 large eggs
- 1/4 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 to 2 teaspoons milk (optional)
- 4 tablespoons Japanese mayonnaise
- 4 slices Japanese milk bread
- 2 tablespoons unsalted butter, softened
- Fresh chives (optional)
Instructions
- Prepare an ice bath: Fill a large bowl with ice and cold water and set aside.
- Boil the eggs: Bring a medium pot of water to a rolling boil. Gently lower the eggs into the pot using a ladle.
- Cool the eggs: After boiling, switch off the heat and let the eggs rest in the hot water for 1 minute, then transfer them to the ice bath.
- Peel and mash: Once cool, peel the eggs and mash them in a large bowl.
- Mix in the flavors: Add sugar, salt, black pepper, and Japanese mayonnaise to the mashed eggs; blend until well combined.
- Prepare the bread: Spread 1/2 tablespoon of softened butter on one side of each slice of bread.
- Assemble the sandwich: Distribute the egg salad over two slices of the buttered bread and lay the remaining slices on top.
- Finish the sando: Slice off the crusts and cut each sandwich in half, garnishing with chives if desired.
- Serve or store: Enjoy immediately or wrap tightly for later.
Notes
You can make the egg salad ahead of time and store it in an airtight container for up to two days.
Nutrition
- Serving Size: 1 sandwich
- Calories: 310
- Sugar: 2g
- Sodium: 400mg
- Fat: 23g
- Saturated Fat: 9g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 186mg