A creamy and flavorful Japanese egg sandwich made with soft white milk bread and a rich egg filling.
Ingredients
- 2white milk bread
- 2large eggs
- 1 1/2tbspmayonnaise
- 1tbspcream cheese spread
- 1dashsalt
How to make Japanese Egg Sandwich
Soft Boil Eggs
Place the eggs in a pot and cover with water. Bring to a boil over medium-high heat. Once boiling, reduce the heat to a gentle simmer and cook for 10 minutes.
Transfer the eggs to a bowl of ice water or run them under cold water to stop cooking. Let them cool for about 5 minutes, then peel the eggs.
Mash one of the peeled eggs in a bowl with a fork until slightly chunky. Add mayonnaise and cream cheese if desired. Mix until smooth and season with salt to taste. Cut the 2nd egg in half
Place the sliced egg first then spread the egg mixture evenly across one slice of white milk bread. Place the other slice on top and press gently to secure.
Trim the crusts for a classic look, then cut the sandwich into halves or quarters. Serve immediately.
Tips & Tricks
Stir the eggs gently during the first few minutes of boiling to help center the yolks.
To peel easily, tap the egg on a hard surface and roll it gently before removing the shell under running water.
Japanese mayo adds an authentic, richer flavor, while cream cheese makes the filling extra creamy.
This sandwich is best eaten fresh. To prepare ahead, make the filling separately and assemble just before serving.
