Description
Indulge in the iconic Japanese egg sandwich with impossibly soft milk bread and a rich, creamy egg filling. This recipe delivers authentic flavors and textures that will transport you to a Tokyo convenience store.
Ingredients
Scale
- 4 large eggs
- 2 tbsp Kewpie mayonnaise (or quality full-fat mayonnaise)
- 1/4 tsp fine sea salt
- 1/8 tsp black pepper
- Optional: pinch of sugar
- 4 slices Japanese milk bread (Shokupan)
Instructions
- Step 1: Boil the eggs. Place eggs in a saucepan, cover with cold water. Bring to a rolling boil, then turn off heat, cover, and let sit for 10 minutes. Immediately transfer to an ice bath and cool completely.
- Step 2: Peel and separate. Peel the cooled eggs. Carefully separate the yolks from the whites, placing them in separate bowls.
- Step 3: Prepare the yolk mixture. Mash the yolks with a fork until smooth. Add Kewpie mayonnaise, salt, pepper, and optional sugar. Mix until well combined and creamy.
- Step 4: Fold in egg whites. Roughly chop the egg whites into small pieces. Gently fold them into the yolk mixture with a spatula, being careful not to overmix.
- Step 5: Assemble sandwiches. Spread a generous layer of egg salad onto two slices of Shokupan. Top with the remaining bread slices, pressing gently.
- Step 6: Trim and cut. Carefully trim off all crusts from the sandwiches. Slice each sandwich diagonally to create two triangles. Serve immediately or chill briefly.
- Prep Time: 15 mins
- Cook Time: 10 mins