Japanese Egg Sando

Passaggi11

1. 1

   Passaggio 1. Boil the water

   Bring water to a gentle boil and add one teaspoon of vinegar.

   aceto
2. 2

   Passaggio 2. Simmer the eggs

   10 min

   Gently lower in the eggs and let them simmer for 10 minutes.

   uovo
3. 3

   Passaggio 3. Chill the eggs

   5 min

   Transfer the eggs immediately to an ice bath for five minutes.

   uovo
4. 4

   Passaggio 4. Peel the eggs

   Crack both ends of the eggs, roll them on the counter with gentle palm pressure to create cracks all over, then peel from the wider end and finish peeling the shell.

   Start peeling at the wider end, where there is an air pocket.

   uovo
5. 5

   Passaggio 5. Separate the eggs

   Cut the eggs in half and separate the whites from the yolks. Add the yolks to a mixing bowl.

   uovo
6. 6

   Passaggio 6. Mix the yolks

   Add Kewpie mayo, whole milk, salt, black pepper and a pinch of sugar to the yolks and mix until the consistency is almost like a thick sauce.

   maioneselattesalepepe nerozucchero
7. 7

   Passaggio 7. Dice the whites

   Dice the egg whites into small, uniform pieces.

   uovo
8. 8

   Passaggio 8. Fold in whites

   Add the diced egg whites to the yolk mixture and fold until fully combined.

   uovo
9. 9

   Passaggio 9. Butter the bread

   Spread some butter on each slice of shokupan.

   pane biancoburro
10. 10

    Passaggio 10. Assemble the sandwich

    Spoon the egg salad onto one slice, spreading a little more towards the center, then top with the other slice of bread.

    pane bianco
11. 11

    Passaggio 11. Trim the crusts

    Cut off the crust of the sandwich and cut it into triangles.