Japanese Egg Sandwich

These Japanese egg sandwiches are super fluffy and light and a great option for breakfast or even a snack. While the usual American style egg sandwiches use mustard and have a chunkier texture, the Japanese egg sandwiches are fluffy and creamy and often uses milk bread.

For our recipe we have used the Kewpie Mayonnaise Japanese Style, provided to us by one of our partners, Sarah International. Instead of whole eggs, Kewpie Mayonnaise is made using only egg yolks, giving a creamier, umami flavour. This works really well in this recipe and can be used for other sandwiches, dips and salads.

To get your Kewpie Mayonnaise Japanese Style you can contact Sarah International on 7374481.

Serving size: 2

Ingredients:

• 2 ½ cup water
• 3 eggs
• 2 tbsp Kewpie Mayonnaise Japanese Style
• ½ tbsp full cream milk
• ¼ tsp sugar
• 1/8 tsp salt
• 1/8 tsp ground black pepper
• 4 large slices of milk bread (or white bread)

Instructions:

1. First, add 2 ½ cups of water and 3 eggs to a small pot (you may need to add more water depending on the size of your pot. Just make sure the eggs are fully under water while boiling). Boil the eggs on high heat for 11 to 12 minutes or until hard boiled. Peel the boiled eggs and separate the egg yolks from the whites (placing the eggs in ice/cold water after boiling will help peel eggs better).
2. Finely chop up the egg whites, until they are not larger than 1 cm. Set them aside. Then mash the egg yolks in a medium sized bowl using a fork.
3. To the mashed yolks, add 2 tbsp Kewpie Mayonnaise Japanese Style, ½ tbsp full cream milk, ¼ tsp sugar, 1/8 tsp salt and 1/8 tsp ground black pepper. Mix using the fork until evenly combined.
4. Now, add the chopped egg whites to the yolk filling and mix with a spatula until combined. Then divide the filling to two equal parts.
5. Take 4 large milk bread slices and cut off the crusts to make even rectangles (you can also use white bread, but milk bread is softer and pairs well). Then add the divided filling to two bread slices and spread an even layer using a spoon or butter knife. Lastly, place the other bread slices on top of each sandwich.
6. Wrap the sandwich in plastic wrap and set aside to rest for 5 minutes (we wrapped in two sheets just to make sure all sides are covered). That way the egg filling will be more stable and it will be neater when cutting the sandwich.
7. Finally, cut the sandwich in half horizontally (using a bread knife will give a cleaner cut as well). Remove the plastic wrap and the sandwich is now ready to serve.