Description
A creamy and fluffy Japanese egg sandwich made with soft bread, perfectly boiled eggs, and Kewpie mayo, inspired by convenience store versions.
Ingredients
For the Egg Filling
- 4-6 large eggs Eggs (large, depends on how many sandwiches you want) (Use eggs that have been in the fridge for a week for easier peeling.)
- 3 tablespoons Kewpie mayo (or the best mayo you have) (Kewpie mayo provides a richer flavor.)
- 1 teaspoon Salt (To taste.)
- 1 pinch White or black pepper (White pepper is more traditional.)
- 1 teaspoon Sugar (Optional, but adds sweetness.)
For Assembling the Sandwiches
- 4 slices Soft white bread (shokupan if possible) (Use the softest white sandwich bread available.)
- 1 tablespoon Butter (softened, optional) (Lightly buttering the bread can enhance flavor.)
Instructions
Preparation
- Put eggs in a pot and cover with cold water by about an inch.
- Bring to a gentle boil, then lower the heat to a simmer for about 10 to 11 minutes for hard-boiled eggs.
- Move eggs to a bowl of ice water for at least 5 minutes to stop cooking and make peeling easier.
Making the Filling
- Peel the cooled eggs and pat them dry.
- Separate yolks from whites and place yolks in a bowl.
- Mash yolks until smooth, then mix in Kewpie mayo, salt, pepper, and sugar.
- Finely chop the egg whites or mash them gently, then fold them into the yolk mixture.
Assembling the Sandwich
- Spread butter on one side of each slice of bread.
- Add a thick, even layer of egg filling on the unbuttered side of one slice.
- Top with the other slice, press lightly, and chill for 10 minutes if you want cleaner slices.
- Trim crusts if desired, then cut in half.
Notes
To adjust the texture, mash yolks until smooth and be cautious with the mayo. Chill the filling before assembling for a cleaner look.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Category: Breakfast, Lunch, Snack
- Cuisine: Japanese