Serves 1
Directions
- 1Boil the eggs in a pot of water.
- 2Transfer the cooked eggs to an ice bath.
- 3Peel the eggs.
- 4Separate the egg whites from the egg yolks.
- 5Chop the egg whites into small pieces.
- 6Place the egg yolks in a bowl and add Japanese mayo.
- 7Mash and mix the egg yolks and Japanese mayo until creamy.
- 8Add the chopped egg whites to the creamy egg yolk mixture.
- 9Mix well until combined.
- 10Slice the milk bread.
- 11Spread a generous amount of the egg mixture onto a slice of milk bread.
- 12Place another slice of milk bread on top to form a sandwich.
- 13Gently press down on the sandwich.
- 14Cut the sandwich in half.
Ingredients
- eggs
- Japanese mayo
- milk bread
Equipment
potslotted spoonbowlknifecutting boardspoon
Tips
- Don't overcook the eggs; 9 minutes is the perfect time to ensure the egg yolk is still nice and creamy.
- Separate the egg whites and the egg yolk.
- Hand chopping the egg whites will give you extra texture.
- Mix the egg yolk with only Japanese mayo, which is made with only the yolk and gives it a richer flavor and more custard-like texture.
- Use milk bread for the perfect combo with the creamy egg mixture.
Related recipes
Shokupan (Japanese Milk Bread)
Japanese · Baked Goods
sushi cake avocat saumon
Japanese · Baked Goods
Japanese Milk Bread
Japanese · Baked Goods
White Wine Caramelized Leek Cannellini Beans
Japanese · Baked Goods30m
No-Bake Matcha Cake
Japanese · Baked Goods
Japanese fluffy cake
Japanese · Baked Goods1h 10m
Castella Cake
Japanese · Baked Goods
Mochi Donuts
Japanese · Baked Goods
Matcha Cake
Japanese · Baked Goods5h
Sushi Cake
Japanese · Baked Goods
Shokupan: Pan de Molde Japonés
Japanese · Baked Goods
Katsu burger
Japanese · Baked Goods