7-11 Japanese Egg Sando
Directions
- 1Boil the eggs for about 8 minutes once the water starts boiling.
- 2Place the boiled eggs into an ice bath for at least 5 minutes.
- 3Crack the bottom of the egg before peeling to make it easier to peel.
- 4Separate the egg whites and egg yolks. Place the egg whites on a chopping board and the yolks in a bowl.
- 5Smash the yolks with a fork until they are crumbly.
- 6Add 1 tablespoon of Kewpie mayonnaise, salt, pepper, 1 teaspoon of sugar (or honey), half a teaspoon of Dijon mustard, and an optional dash of MSG to the smashed yolks. Mix well until creamy.
- 7Cut the egg whites into chunky pieces.
- 8Add the chopped egg whites to the yolk mixture and combine.
- 9Spread butter (or margarine) on two slices of TipTop white super thick bread.
- 10Spread the egg mixture evenly over one slice of buttered bread.
- 11Place the other slice of buttered bread on top.
- 12Wrap the sandwich tightly in cling film and leave it for 3 to 5 minutes to help it set.
- 13Cut off the crusts of the sandwich.
- 14Cut the sandwich diagonally into two triangles, similar to how 7-11 cuts their sandwiches.
Ingredients
- 2 eggs
- 1 tablespoon kewpie mayonnaise
- salt
- pepper
- 1 teaspoon sugar
- 0.5 teaspoon dijon mustard
- MSG
- 1 teaspoon milk
- 2 slices TipTop white super thick bread
- butter
Equipment
potice bathchopping boardknifeforkbowlcling wrap
Tips
- You can make the egg mixture quite chunky.
- The TipTop white super thick bread is probably the closest one to Japanese fluffy bread.
- Wrap the sandwich tightly in cling wrap and leave for 3 to 5 minutes to help it set.
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