Luckily for Japanese egg sandwich you don’t need much technique since the eggs fully cooked. The difference between the japanese method and regular egg sandwiches is the difference in texture. The egg mixture is whipped with kewpie mayo until its smooth and in the mixture is a soft egg white pieces that gives the sandwich more of a bite.
Ingredients
- 4 eggs
- 2 slices of bread
- ¾ tsp salt
- ¼ tsp sugar
- 1 tbsp milk
- ¼ cup of kewpie mayo
Instructions
- Boil water in a small pot. Once water is boiling, move pot off the heat and slowly ladle each egg in the pot. (While water is boiling, take eggs out of the refrigerator).
- Boil eggs for 10 minutes or completely well done. Once eggs are done cooking, use cold water to rinse eggs so it is easier to peel.
- Peel egg shells off the eggs. Slice eggs in half, and scoop out egg yolk to put into a bowl.
- Slice egg white into 1 cm increments and reserve for later use. In a mixing bowl with egg yolks, combine salt, mayo, and pepper to taste and whip until egg mixture is smooth with little or no egg yolk pieces.
- Once egg mixture is ready, lightly fold in egg white pieces to combine. Store in refrigerator up to 3 days for use.
- To serve, use 2 slices of soft bread, use a spoon and ladle the egg mixture on one slice of bread and place second slight on top. Slice and discard the edges of the bread to serve.
Japanese Egg Sandwich
Japanese Egg sandwich is creamy, light, and a easy hearty sandwich you can make at home. With just a few ingredients, this sandwich has a different taste and texture compared to an American egg sandwich
Ingredients
- 4 eggs
- 2 slices of bread
- ¾ tsp salt
- ¼ tsp sugar
- 1 tbsp milk
- ¼ cup of kewpie mayo
Instructions
- Boil water in a small pot. Once water is boiling, move pot off the heat and slowly ladle each egg in the pot. (While water is boiling, take eggs out of the refrigerator).
- Boil eggs for 10 minutes or completely well done. Once eggs are done cooking, use cold water to rinse eggs so it is easier to peel.
- Peel egg shells off the eggs. Slice eggs in half, and scoop out egg yolk to put into a bowl.
- Slice egg white into 1 cm increments and reserve for later use. In a mixing bowl with egg yolks, combine salt, mayo, and pepper to taste and whip until egg mixture is smooth with little or no egg yolk pieces.
- Once egg mixture is ready, lightly fold in egg white pieces to combine. Store in refrigerator up to 3 days for use.
- To serve, use 2 slices of soft bread, use a spoon and ladle the egg mixture on one slice of bread and place second slight on top. Slice and discard the edges of the bread to serve.