Description
A creamy and indulgent Japanese Egg Sandwich Sando, featuring rich egg salad and fluffy Japanese milk bread.
Ingredients
Scale
- 6 large eggs
- 1/4 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 to 2 teaspoons milk or plant-based milk (optional)
- 4 tablespoons Japanese mayonnaise
- 4 slices Japanese milk bread
- 2 tablespoons unsalted butter, softened
- Fresh chives, thinly sliced (optional, for garnish)
Instructions
- Fill a large bowl with ice and cold water to create an ice bath; set aside.
- Bring a medium pot of water to a rolling boil.
- Using a ladle, gently lower the eggs into the boiling water.
- Boil for 7 minutes for a medium soft egg or 10 minutes for a harder texture.
- Transfer the eggs directly into the ice bath for about two minutes.
- Peel the shells from the eggs and place them in a mixing bowl.
- Mash gently for a rustic texture.
- Stir in the sugar, salt, and black pepper, then mix in the Japanese mayonnaise.
- Spread 1/2 tablespoon of butter on one side of each slice of bread.
- Divide the egg salad evenly onto two slices of bread and top with the remaining slices, butter-side down.
- Slice off the crusts and cut each sandwich in half.
- Serve immediately or refrigerate wrapped tightly for up to two days.
Notes
Consider adding thin slices of cucumber for extra crunch.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Sandwich
- Method: Boiling
- Cuisine: Japanese
Nutrition
- Serving Size: 1 sandwich
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 370mg
Keywords: Japanese egg sandwich, sando, easy recipes, brunch ideas