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Japanese Egg Sandwich

Fluffy Japanese Egg Sandwich for a Comforting Lunch Delight

Enjoy a comforting Japanese Egg Sandwich, a delightful blend of soft-boiled eggs, creamy mayonnaise, and fluffy milk bread.
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Prep Time 10 minutes
Cook Time 10 minutes
Cooling Time 2 minutes
Total Time 22 minutes
Servings: 2 sandwiches
Course: Lunch
Cuisine: Japanese
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Egg Salad
  • 6 large Pete and Gerry’s Organic Eggs The heart of the sandwich, delivering rich flavor and a creamy texture.
  • 1/4 teaspoon sugar Adds a touch of sweetness to balance the savory elements.
  • 1/4 teaspoon salt Essential for enhancing overall flavor; adjust according to taste.
  • 1/4 teaspoon ground black pepper Brings warmth and a bit of heat; optional if you prefer a milder taste.
  • 1 to 2 teaspoons milk or plant milk (Optional) Makes the egg salad creamier, especially with hard-boiled eggs; yogurt can be a nice substitute.
  • 4 tablespoons Japanese mayonnaise Integral for authenticity, adding a rich and creamy consistency; regular mayo can alter the flavor.
For the Sandwich
  • 4 slices Japanese milk bread Soft and sweet, absorbs flavors of the egg salad well.
  • 2 tablespoons unsalted butter, softened Adds richness; can be swapped for margarine as a dairy-free alternative.
  • Chives, sliced (for garnish, Optional) Provides a pop of color and freshness, can replace with green onions.

Equipment

  • pot
  • Bowl
  • Slotted Spoon
  • Mixing Bowl

Method
 

Preparation
  1. Fill a large bowl with ice and water to create an ice bath for cooling the eggs.
  2. Bring a pot of water to a boil and lower in the 6 eggs. Cook for 7 minutes for medium soft-boiled or 10 minutes for hard-boiled.
  3. Transfer the boiled eggs to the ice bath using a slotted spoon and let them cool for about 2 minutes before peeling.
  4. Mash the peeled eggs in a mixing bowl with a fork, aiming for a chunky yet spreadable consistency.
  5. Combine the mashed eggs with sugar, salt, pepper, and Japanese mayonnaise. Optionally add milk for creaminess. Mix well.
  6. Spread softened butter on each slice of milk bread. Add a layer of egg salad to half of the slices and top with the remaining slices.
  7. Trim the crusts if desired and cut the sandwiches in half to serve.
  8. Enjoy the sandwich immediately or wrap for later.

Nutrition

Serving: 1sandwichCalories: 350kcalCarbohydrates: 40gProtein: 12gFat: 16gSaturated Fat: 8gCholesterol: 186mgSodium: 400mgPotassium: 180mgFiber: 1gSugar: 1gVitamin A: 500IUCalcium: 20mgIron: 1.2mg

Notes

Use fresh, organic eggs for the best flavor and remember to adjust seasoning after mixing the egg salad. Butter enhances the flavor significantly.

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