Japanese Egg Salad Sandwich
Fluffy Japanese milk bread filled with creamy egg salad and a soft boiled egg, this is the only way you should be making your egg sandwiches!
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 2 Sandwiches 1x
- Category: Sandwich
- Method: Easy
- Cuisine: Japanese
Ingredients
Scale
- 4 slices of Shokupan, aka Japanese milk bread
- 6 large eggs, to be hard-boiled
- 2 large eggs, to be soft-boiled (optional)
- 1/2 tsp Sugar
- 1/2 tsp Salt
- 1/4 cup Kewpie mayo, aka Japanese mayonnaise
- 1/4 cup spring onion or chives, finely chopped
Instructions
- Prepare two bowls of iced water
- Bring a medium pot of water to a boil and put in all 8 eggs
- Reduce the heat to a simmer and boil the eggs for 7 minutes
- Remove two eggs with a slotted spoon and place them in an ice bath
- Boil the rest of the eggs for 3 more minutes, then remove the eggs with a slotted spoon and place them in the other ice bath
- Peel the eggs, making sure you keep the soft-boiled and hard-boiled eggs separate
- Separate the egg yolks and whites of the hard-boiled eggs
- Put the egg whites on a chopping board and roughly chop
- Put the egg yolks in a large mixing bowl and mash them with a fork
- Add the sugar, salt, and mayo, and mix until smooth
- Add the egg whites and spring onion, then mix until well combined
- Cut the crusts off the bread
- Place two slices of bread down and divide the egg mixture between the two, leaving a little egg mixture
- Place the soft-boiled egg in the center of each and cover with the remaining egg mixture
- Top with the two remaining slices of bread
- Wrap the sandwiches in baking paper, or simply slice and serve
Keywords: sandwich, tamago sando, egg sandwich, egg salad, japanese, asian, lunch
Find it online: https://zhangcatherine.com/japanese-egg-sandwich/