A delightful Japanese Egg Sandwich featuring soft boiled eggs transformed into a creamy egg salad, layered between slices of soft Japanese milk bread with a hint of butter. Perfect for a light lunch or snack, this sandwich balances subtle seasoning and rich mayonnaise for a comforting and savory treat.
Total Time:20 minutes
Yield:2 sandwiches
Ingredients
Egg Salad
6 large Pete and Gerry’s Organic Eggs
1/4 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 to 2 teaspoon milk or plant milk (Optional)
4 tablespoons Japanese mayonnaise
Sandwich
4 slices Japanese milk bread
2 tablespoons unsalted butter, softened
chives, sliced (for garnish) (Optional)
Instructions
Prepare an ice bath: Fill a large bowl with ice and cold water to create an ice bath for cooling the eggs after boiling.
Boil the eggs: Bring a medium-sized pot of water to a rolling boil, ensuring enough water to cover the eggs. Using a ladle, carefully lower the eggs into the boiling water. Boil for 7 minutes for medium soft boiled eggs, then turn off the heat and let the eggs sit in the hot water for 1 minute. For hard boiled eggs, boil for 10 minutes continuously.
Cool and peel the eggs: Immediately transfer the boiled eggs to the ice bath and let them sit for 2 minutes to stop cooking while keeping them slightly lukewarm. Peel the eggs carefully once cooled.
Mash the eggs: Place peeled eggs in a large bowl and mash them with a fork into pieces smaller than a pea but not minced. Use a paring knife to help break up larger pieces if needed.
Season the egg salad: Add sugar, salt, and ground black pepper to the mashed eggs. Mix well. If using hard boiled eggs, add 1 to 2 teaspoons of milk or plant milk to loosen the texture. Stir in 4 tablespoons of Japanese mayonnaise until combined. Adjust seasoning to taste by adding more salt, pepper, or mayonnaise as needed.
Butter the bread: Spread 1/2 tablespoon of softened unsalted butter evenly over each of the 4 slices of Japanese milk bread.
Assemble the sandwiches: Evenly spread the prepared egg salad onto two slices of the buttered bread. Top each with the remaining buttered slices, placing buttered side down. Gently press the sandwiches together.
Trim and garnish: Carefully cut off the crusts from each sandwich. If desired, sprinkle sliced chives on top for garnish.
Serve: Cut each sandwich in half and serve immediately for best freshness and texture.
Store leftover sandwiches: Wrap each sandwich tightly in plastic wrap and refrigerate for up to 2 days to maintain freshness.
Notes
Using fresh eggs yields the best texture and flavor in the egg salad.
Adding milk or plant milk helps create a creamier egg salad, especially when using hard boiled eggs.
Japanese mayonnaise has a milder, sweeter flavor compared to regular mayo; substituting with regular mayonnaise will alter the taste slightly.
Soft Japanese milk bread is essential for an authentic texture, but brioche or white sandwich bread can work as alternatives.
Peeling eggs while they are still slightly warm helps prevent sticking and peeling difficulties.
For a richer flavor, use unsalted butter to control saltiness in the sandwich.
Chives add a fresh herbal note, but can be omitted or replaced with finely chopped green onions or parsley.
