Description
A pillowy and creamy Japanese classic made with soft milk bread and rich Kewpie mayo egg salad.
Ingredients
6 large eggs
4 slices Shokupan (Japanese milk bread)
3 tbsp Kewpie mayonnaise
1 tsp heavy cream
1/2 tsp granulated sugar
1/4 tsp sea salt
1 tbsp softened unsalted butter
Instructions
Step 1: Boil 5 eggs for 9 minutes and 1 egg for 6.5 minutes.
Step 2: Immediately place all eggs in an ice bath for 10 minutes to stop cooking.
Step 3: Peel eggs; set the 6.5-minute egg aside for the center display.
Step 4: Mash the 5 hard-boiled yolks with mayo, cream, sugar, and salt; fold in minced whites.
Step 5: Butter the bread slices and place the jammy egg half in the center of two slices.
Step 6: Top with the egg salad mixture and the second bread slice.
Step 7: Trim crusts and cut in half to serve.
Notes
Use a fine mesh sieve for the yolks to get that signature airy texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Lunch
- Method: Boiling and Assembly
- Cuisine: Japanese
Nutrition
- Serving Size: 1 sandwich
- Calories: 480 kcal
- Sugar: 4g
- Sodium: 580mg
- Fat: 30g
- Saturated Fat: 9g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 420mg
