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–+ servings
Japanese Egg Sandwich

Japanese Egg Sandwich

A delicious and creamy Japanese egg sandwich made with perfectly boiled eggs and Kewpie mayonnaise.
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Prep Time 5 minutes
Cook Time 12 minutes
Cooling Time 10 minutes
Total Time 27 minutes
Course Breakfast
Cuisine Japanese
Servings 2 sandwiches
Calories 340 kcal

Equipment

  • medium saucepan

Ingredients
  

  • 3 large eggs (50 g each w/o shell)
  • ¼ teaspoon sugar
  • ¼ teaspoon kosher salt Diamond Crystal (optional)
  • ⅛ teaspoon black pepper freshly ground
  • 2 teaspoon milk
  • 2 tablespoon Japanese Kewpie mayonnaise

Instructions
 

  • Gather all the ingredients.
  • Put 3 large eggs in a medium saucepan and add enough water to cover by 1 inch. Bring it to a boil on medium heat. Once boiling, cook for 12 minutes.
  • Once it’s finished cooking, transfer the eggs to iced water to stop the cooking. Let them cool completely and peel the eggshells.
  • Transfer the peeled eggs to a bowl and mash with a fork. Try to mash the egg whites into small, same-sized pieces.

Nutrition

Serving: 1sandwichCalories: 340kcalCarbohydrates: 26gProtein: 14gFat: 19gSaturated Fat: 4gTrans Fat: 1gCholesterol: 285mgSodium: 583mgPotassium: 170mgFiber: 1gSugar: 4gVitamin A: 423IUCalcium: 179mgIron: 3mg
Keyword Comfort Food, easy recipe, Egg Salad Sandwich, Japanese Egg Sandwich, Kewpie Mayonnaise, quick meal
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