Japanese Egg Sandwich (Print Version)
# Ingredients:
→ Egg Salad
01 -
6 big eggs
02 -
1/4 teaspoon granulated sugar
03 -
1/4 teaspoon regular salt
04 -
1/4 teaspoon freshly ground pepper
05 -
1 to 2 teaspoons dairy or non-dairy milk (if needed)
06 -
4 tablespoons Kewpie mayo
→ Assembly
07 -
4 pieces shokupan bread
08 -
2 tablespoons room temperature butter
09 -
Chopped chives to top (if wanted)
# Instructions:
01 -
Get a bowl ready with water and ice - this stops the eggs from getting too firm after cooking.
02 -
Fill a pot with enough water to cover your eggs completely. Bring to a boil and gently add eggs. Time for 7 minutes if you want jammy centers or 10 minutes for fully set yolks. Wait another minute, then cool them in your ice water for 2 minutes. Take the shells off while they're still warm.
03 -
Smash the eggs in a bowl using a fork. Add your sugar, salt, and pepper while breaking them up. Keep going until the chunks are smaller than peas but still have texture. Stir in the Kewpie mayo, and throw in a bit of milk if you went with the fully cooked eggs to make it smoother.
04 -
Spread butter on every bread slice. Drop a good amount of egg mix on one slice, then put another slice on top with the butter facing inward. Push down lightly. Cut off the edges just like they do in Japan.
05 -
Slice your sandwich in half, throw some chives on top if you want, and eat it right away for the best taste.
# Notes:
01 -
Great for packed meals or outdoor eating
02 -
Stays good for up to 2 days when wrapped up in the refrigerator
03 -
Only add milk when using fully cooked eggs to make it softer