Japanese Egg Sando

Nutrition values are AI-estimated based on ingredients.

• 5 large eggs
• 2-3 tablespoons kewpie mayo
• ½ teaspoon black pepper
• ¼ teaspoon salt
• 1-2 tablespoons finely chopped celery
• 2 thick slices japanese milk bread

1. 1Bring water to a boil in a stainless steel pot on a stovetop.
2. 2Carefully lower five large eggs into the boiling water, stirring them with a wooden spoon for the first few minutes to center the yolks.
3. 3Remove one egg after 7 minutes for a jammy yolk, and continue boiling the remaining four eggs for a total of 14 minutes for fully cooked yolks.
4. 4Immediately transfer all boiled eggs to a bowl filled with ice water for 5 minutes to stop cooking, then peel and slice them in half lengthwise.
5. 5Separate the yolks of the four fully cooked eggs into a bowl and mash them with a fork until crumbled, then dice their whites into small pieces.
6. 6Add Kewpie Mayo, black pepper, salt, and finely chopped celery to the mashed yolks, and thoroughly combine to create a creamy egg salad.
7. 7Spread a generous layer of the prepared egg salad evenly on one thick slice of Japanese milk bread.
8. 8Carefully place the two halves of the 7-minute jammy-yolk egg on top of the egg salad, then spread another layer of egg salad over and around the jammy egg halves.
9. 9Place the second slice of Japanese milk bread on top and gently press the sandwich down.
10. 10Wrap the assembled sandwich tightly in a piece of brown parchment paper, gently press it down with another wooden board, and then cut it in half using a serrated knife.

These instructions are our analysis of the original video. Watch on YouTube →