JAPANESE EGG SANDWICH
13 steps
Prep:20minCook:10min
If you've never had an egg salad sandwich the Japanese way, you've been missing out! I ate these every single day on my trip to Japan and never got sick of them. The fluffy milk bread paired with the creamy savory egg filling makes it just the lightest and most refreshing sandwich!
Updated at: Sun, 20 Aug 2023 09:15:09 GMT
Nutrition balance score
Unbalanced
Glycemic Index
46
Low
Glycemic Load
2
Low
Nutrition per serving
Calories282.1 kcal (14%)
Total Fat23.8 g (34%)
Carbs4 g (2%)
Sugars1.5 g (2%)
Protein10.2 g (20%)
Sodium403.4 mg (20%)
Fiber0.2 g (1%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Bring a small pot of water to a boil.
Step 2
Add the eggs gently to the bottom of the pot once the water is simmering.
Step 3
Boil the eggs for 8 to 9 minutes.
Step 4
Transfer the eggs immediately to a bowl with cold ice water. Let it sit for 5 to 10 minutes to cool down.
Step 5
After cooling down, crack the egg shells and peel them.
Step 6
Separate the egg yolks from the egg whites. Add the egg yolks to a bowl and the egg whites to a chopping board.
Step 7
Chop the egg whites into small pieces so it is diced.
Step 8
In the bowl with the egg whites, add the Japanese mayo, salt, black pepper, sugar, mustard, and cream or milk.
Step 9
Mash the yolks and mix it all together until you have the consistency of a thick sauce or paste.
Step 10
Add the egg whites into the bowl and combine all together.
Step 11
Prepare the bread by slicing the crusts off and spreading butter on both sides.
Step 12
Add thinly sliced cucumber to one side if desired and then egg filling on top.
Step 13
Seal the sandwich shut with the other piece of bread and cut in half to enjoy!
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