7-11 Japanese Egg Sando

13 mins
Serves 1
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Directions

  1. 1Boil the eggs for about 8 minutes once the water starts boiling.
  2. 2Place the boiled eggs into an ice bath for at least 5 minutes.
  3. 3Crack the bottom of the egg before peeling to make it easier to peel.
  4. 4Separate the egg whites and egg yolks. Place the egg whites on a chopping board and the yolks in a bowl.
  5. 5Smash the yolks with a fork until they are crumbly.
  6. 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.
  7. 7Cut the egg whites into chunky pieces.
  8. 8Add the chopped egg whites to the yolk mixture and combine.
  9. 9Spread butter (or margarine) on two slices of TipTop white super thick bread.
  10. 10Spread the egg mixture evenly over one slice of buttered bread.
  11. 11Place the other slice of buttered bread on top.
  12. 12Wrap the sandwich tightly in cling film and leave it for 3 to 5 minutes to help it set.
  13. 13Cut off the crusts of the sandwich.
  14. 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.
7-11 Japanese Egg Sando | Clip Recipe