Description
A delightful Japanese egg sandwich featuring a creamy egg salad made with soft-boiled eggs, Japanese mayonnaise, and a touch of seasoning, all nestled between slices of soft Japanese milk bread.
Ingredients
Scale
For the egg salad:
- 6 large eggs
- 1/4 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1–2 teaspoons milk or plant milk (optional)
- 4 tablespoons Japanese mayonnaise
For the sandwich:
- 4 slices Japanese milk bread
- 2 tablespoons unsalted butter, softened
- Chives, sliced (optional)
Instructions
- Prepare an ice bath: Fill a large bowl with ice water.
- Boil eggs: Bring a medium-sized pot of water to a boil. Carefully lower the eggs into the boiling water using a ladle. Boil for 7 minutes for medium-soft boiled eggs or 10 minutes for hard-boiled eggs.
- Cool eggs: Immediately transfer the eggs to the ice bath and let sit for 2 minutes to stop cooking. Peel the eggs.
- Mash eggs: Transfer the peeled eggs to a large bowl and mash with a fork.
- Add seasonings: Add sugar, salt, pepper, and mayonnaise (and milk if using hard-boiled eggs). Mix well.
- Taste and adjust: Taste the egg salad and adjust seasonings as needed.
- Butter bread: Spread 1/2 tablespoon of butter onto each slice of bread.
- Layer egg salad: Spread egg salad onto one slice of bread.
- Assemble sandwich: Place the other slice of bread on top, buttered side down. Gently press the bread down.
- Cut crusts: Cut the crusts off the sandwiches.
- Garnish and serve: Garnish with chives, if using. Cut sandwiches in half and serve immediately.
- To store: Wrap sandwiches individually with plastic wrap and store in the fridge for up to 2 days.
Notes
- For a creamier texture, add milk to the egg salad.
- Adjust seasonings according to your taste preferences.
- Prep Time: 10 minutes
- Cook Time: 15 mins
- Category: Sandwiches
- Method: Boiling, Mixing, Assembling
- Cuisine: Japanese
Nutrition
- Serving Size: 1 sandwich
- Calories: 320
- Sugar: 2g
- Sodium: 480 mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 210mg