Description
Master the art of the perfect Japanese egg sandwich with this easy-to-follow recipe. Fluffy bread meets an unbelievably creamy, sweet-savory egg salad for an unforgettable treat.
Ingredients
- 8 large eggs
- 1/2 cup Japanese mayonnaise (like Kewpie)
- 1/2 teaspoon granulated sugar
- 1/4 teaspoon fine sea salt (or to taste)
- 1/8 teaspoon white pepper (or to taste)
- 8 slices shokupan (Japanese milk bread), or very soft white bread, crusts removed
- 2 tablespoons unsalted butter, softened (optional, for spreading)
Instructions
- Step 1: Perfectly Hard-Boil Eggs: Place eggs in a saucepan, cover with cold water. Bring to a boil, turn off heat, cover, and let sit for 10 minutes. Immediately transfer to an ice bath for 5 minutes. Peel carefully.
- Step 2: Prepare Creamy Egg Salad: Separate yolks from whites. Finely chop whites. Mash yolks until smooth. Combine chopped whites and mashed yolks in a bowl. Add mayonnaise, sugar, salt, and white pepper. Mix gently until just combined. Chill for 15-30 minutes if possible.
- Step 3: Assemble Sandwiches: Lay out 2 slices of crustless bread. If using, spread a thin layer of softened butter on one side of each slice. Generously spoon egg salad onto one slice, spreading evenly. Top with the second bread slice and press gently.
- Step 4: Trim and Cut: Using a sharp serrated knife, carefully trim all crusts to create clean edges. Cut the sandwich diagonally in half to form two triangles, or straight down for two rectangles. Repeat for remaining sandwiches.
- Step 5: Serve Immediately: For the best experience, serve the Japanese egg sandwiches immediately. If not serving right away, wrap tightly in plastic wrap and refrigerate for up to 24 hours.
- Prep Time: 15 mins
- Cook Time: 10 mins