Fluffiest Japanese Egg Sandwich

2 mins
Serves 1
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Directions

  1. 1Beat four egg whites by hand until stiff peaks form.
  2. 2Beat four egg whites by hand until stiff peaks form.
  3. 3Beat four egg whites by hand until stiff peaks form.
  4. 4Season the four egg yolks and mix well.
  5. 5Season the four egg yolks and mix well.
  6. 6Season the four egg yolks and mix well.
  7. 7Spoon the egg whites onto parchment paper and drizzle with the egg yolks.
  8. 8Spoon the egg whites onto parchment paper and drizzle with the egg yolks.
  9. 9Spoon the egg whites onto parchment paper and drizzle with the egg yolks.
  10. 10Bake at 375 F.
  11. 11Bake at 375 F.
  12. 12Bake at 375 F.
  13. 13Boil two eggs until hard-boiled.
  14. 14Boil two eggs until hard-boiled.
  15. 15Boil two eggs until hard-boiled.
  16. 16Shell and separate the yolks from the whites.
  17. 17Shell and separate the yolks from the whites.
  18. 18Shell and separate the yolks from the whites.
  19. 19Mix the yolks with mayonnaise and roughly chopped egg whites.
  20. 20Mix the yolks with mayonnaise and roughly chopped egg whites.
  21. 21Mix the yolks with mayonnaise and roughly chopped egg whites.
  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 stuff with the creamy egg mixture.
  26. 26Cut two pockets into the egg and stuff with the creamy egg mixture.
  27. 27Cut two pockets into the egg and stuff with the creamy egg mixture.
  28. 28Cover with more egg yolk and bake to set the top.
  29. 29Cover with more egg yolk and bake to set the top.
  30. 30Cover with more egg yolk and bake to set the top.

Ingredients

  • 4 eggs
  • 4 eggs
  • 4 eggs
  • 2 slices bread
  • 2 slices bread
  • 2 slices bread
  • 1 tablespoon mayonnaise
  • 1 tablespoon mayonnaise
  • 1 tablespoon mayonnaise

Equipment

whiskbowlbaking sheetparchment paperspoonknife