Japanese Egg Sandwich
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.
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