Japanese Egg Sandwich Recipe
This Japanese Egg Sandwich recipe features soft-boiled eggs mixed with creamy Japanese mayonnaise and a hint of soy sauce, sandwiched between buttered slices of soft white bread and toasted to golden perfection. It's a comforting, simple, and flavorful sandwich perfect for a quick lunch or snack.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Sandwich
- Method: Frying
- Cuisine: Japanese
Ingredients
Egg Filling
- 4 large eggs (soft boiled)
- 4 tablespoons mayonnaise (Japanese mayo preferred)
- 1 teaspoon soy sauce (optional)
- 1 teaspoon salt (to taste)
- 1 teaspoon black pepper (to taste)
Sandwich
- 8 slices white bread (or soft sandwich bread)
- 1 tablespoon butter (for spreading)
Instructions
- Prepare the Egg Filling: Boil the eggs in a pot of water for about 6-7 minutes until they are soft-boiled with slightly runny yolks.
- Cool the Eggs: Once cooked, immediately transfer the eggs to an ice bath to stop cooking and make peeling easier.
- Peel and Chop: Peel the cooled eggs carefully and chop them into small pieces for the filling.
- Mix the Filling: In a mixing bowl, combine the chopped eggs with mayonnaise, soy sauce, salt, and black pepper. Mix everything until well blended and creamy.
- Butter the Bread: Spread butter evenly on one side of each slice of bread to ensure a golden, flavorful crust once toasted.
- Assemble the Sandwich: Place a generous amount of the egg filling on the unbuttered side of half the bread slices.
- Complete the Sandwiches: Top each with the remaining bread slices, with the buttered side facing outward.
- Toast the Sandwiches: Heat a pan over medium heat and toast the sandwiches until golden brown and crisp on both sides, usually about 2-3 minutes per side.
- Serve: Cut the sandwiches diagonally for easy handling and enjoy immediately while warm.
Notes
- Soft boiling the eggs for 6-7 minutes ensures a creamy yolk but slightly firmer than raw.
- Japanese mayonnaise adds a richer, sweeter flavor compared to regular mayonnaise.
- Soy sauce is optional but adds a subtle umami depth to the filling.
- Use soft sandwich bread or milk bread for the authentic fluffy texture.
- Butter the bread well for a golden, crisp outer layer when pan-toasting.
- Serve immediately for the best taste and texture; the bread will soften if left too long.
Find it online: https://dishcooks.com/japanese-egg-sandwich-recipe/
