Japanese Egg Sandwich At Home

Ingredients

• 4 large Hard-Boiled Eggs (boiled, peeled, cooled)
• 3 tablespoons Mayonnaise (regular mayo, room temperature)
• 1 tablespoon Whole Milk (adds creaminess)
• 1 teaspoon Granulated Sugar (balances saltiness)
• 1 pinch Salt (to taste)
• 1 pinch Black Pepper (freshly ground)
• 4 slices Japanese Milk Bread (Shokupan) (soft, fluffy; can use brioche or sandwich loaf as substitute)

Instructions

1. Prepare Water for Boiling

   Fill a saucepan with enough water to cover the eggs by about an inch, then bring to a rolling boil over high heat.

   Time: PT2M

   Temperature: 100°C

2. Boil the Eggs

   Gently lower the 4 eggs into the boiling water, reduce heat to a gentle boil, and cook for 9 minutes for fully set yolks.

   Time: PT9M

   Temperature: 100°C

3. Cool and Peel Eggs

   Transfer the boiled eggs to a bowl of ice water for 5 minutes, then peel them once cool enough to handle.

   Time: PT5M

4. Mash the Eggs

   Place the peeled eggs in a mixing bowl and mash with a fork or potato masher until smooth with only tiny flecks remaining.

   Time: PT2M

5. Make the Creamy Egg Mayo

   Add 3 tbsp mayonnaise, 1 tbsp whole milk, 1 tsp sugar, a pinch of salt, and a pinch of black pepper to the mashed eggs. Stir until fully combined and silky.

   Time: PT2M

6. Prepare the Bread

   Lay out 4 slices of shokupan, use a sharp knife to trim off the crusts, then lightly toast if desired (optional).

   Time: PT2M

7. Assemble the Sandwiches

   Spread an even layer of the egg‑mayo mixture onto two slices of bread, then top with the remaining two slices, pressing gently.

   Time: PT2M

8. Slice and Serve

   Cut each sandwich diagonally into halves or quarters and serve immediately, or wrap for later.

   Time: PT1M

Nutrition Facts

Calories

420

Protein

32g

Carbohydrates

45g

Fat

50g

Fiber

2g