Fluffiest Japanese Egg Sandwich

2 mins
Serves 2
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Directions

  1. 1Separate egg whites and yolks.
  2. 2Separate egg whites and yolks.
  3. 3Separate egg whites and yolks.
  4. 4Beat egg whites until stiff peaks form.
  5. 5Beat egg whites until stiff peaks form.
  6. 6Beat egg whites until stiff peaks form.
  7. 7Season the yolks with salt and mix well.
  8. 8Season the yolks with salt and mix well.
  9. 9Season the yolks with salt and mix well.
  10. 10Spoon the egg whites onto parchment paper and drizzle with the seasoned yolks.
  11. 11Spoon the egg whites onto parchment paper and drizzle with the seasoned yolks.
  12. 12Spoon the egg whites onto parchment paper and drizzle with the seasoned yolks.
  13. 13Bake at 375°F.
  14. 14Bake at 375°F.
  15. 15Bake at 375°F.
  16. 16Boil eggs and chop them roughly.
  17. 17Boil eggs and chop them roughly.
  18. 18Boil eggs and chop them roughly.
  19. 19Mix the chopped eggs with mayonnaise.
  20. 20Mix the chopped eggs with mayonnaise.
  21. 21Mix the chopped eggs with mayonnaise.
  22. 22Place the baked egg whites between two slices of bread.
  23. 23Place the baked egg whites between two slices of bread.
  24. 24Place the baked egg whites between two slices of bread.
  25. 25Cut two pockets into the egg and fill with the egg salad.
  26. 26Cut two pockets into the egg and fill with the egg salad.
  27. 27Cut two pockets into the egg and fill with the egg salad.
  28. 28Cover with more egg yolks and bake.
  29. 29Cover with more egg yolks and bake.
  30. 30Cover with more egg yolks and bake.

Ingredients

  • 4 eggs
  • 4 eggs
  • 4 eggs
  • 2 slices bread
  • 2 slices bread
  • 2 slices bread
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 2 tbsp mayonnaise
  • 2 tbsp mayonnaise
  • 2 tbsp mayonnaise

Equipment

whiskbowlbaking sheetparchment paperspoonknife