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 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
- 4 slice 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
- 1
Prepare two bowls of iced water
- 2
Bring a medium pot of water to a boil and put in all 8 eggs
- 3
Reduce the heat to a simmer and boil the eggs for 7 minutes
- 4
Remove two eggs with a slotted spoon and place them in an ice bath
- 5
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
- 6
Peel the eggs, making sure you keep the soft-boiled and hard-boiled eggs separate
- 7
Separate the egg yolks and whites of the hard-boiled eggs
- 8
Put the egg whites on a chopping board and roughly chop
- 9
Put the egg yolks in a large mixing bowl and mash them with a fork
- 10
Add the sugar, salt, and mayo, and mix until smooth
- 11
Add the egg whites and spring onion, then mix until well combined
- 12
Cut the crusts off the bread
- 13
Place two slices of bread down and divide the egg mixture between the two, leaving a little egg mixture
- 14
Place the soft-boiled egg in the center of each and cover with the remaining egg mixture
- 15
Top with the two remaining slices of bread
- 16
Wrap the sandwiches in baking paper, or simply slice and serve