The Most Unique Japanese Egg Sandwich 🥚 (@tamo_tyan)

Ingredients

• 3 large Egg Whites (separated from yolks, at room temperature)
• 2 large Egg Yolks (for yolk sauce, at room temperature)
• 1 tablespoon Soy Sauce (light Japanese soy sauce)
• 1 teaspoon Mirin (sweet rice wine, optional for subtle sweetness)
• 1 teaspoon Sugar (granulated, balances soy sauce)
• 4 slices White Bread Slices (soft sandwich bread, preferably slightly stale for toast)
• 2 large Hard‑Boiled Eggs (cooled, peeled and chopped for egg salad)
• 2 tablespoons Mayonnaise (Japanese Kewpie mayo preferred)
• ½ teaspoon Dijon Mustard (adds tang to egg salad)
• to taste Salt
• to taste Black Pepper (freshly ground)

Instructions

1. Separate Eggs

   Separate the egg whites from the yolks. Place the whites in a clean mixing bowl and set the yolks aside for the sauce.

   Time: PT2M

2. Whip Egg Whites

   Using a hand whisk or electric mixer, beat the egg whites on medium‑high speed until they become foamy and then continue until stiff peaks form.

   Time: PT5M

3. Prepare Egg‑Yolk Sauce

   In a small bowl, whisk together the reserved egg yolks, soy sauce, mirin, and sugar until smooth.

   Time: PT3M

4. Preheat Oven

   Preheat the oven to 180°C (350°F).

   Time: PT3M

   Temperature: 180°C

5. Cook the Fluffy Egg

   Lightly oil the non‑stick skillet, pour the whipped egg whites into the pan, spreading them into a thin, even layer. Drizzle the egg‑yolk sauce over the top, then transfer the skillet (or carefully slide the mixture onto a parchment‑lined baking sheet) into the preheated oven. Bake for 5‑6 minutes, until the egg is set but still airy.

   Time: PT6M

   Temperature: 180°C

6. Toast Bread

   While the egg is baking, toast the four bread slices until golden brown.

   Time: PT2M

7. Make Egg Salad

   Finely chop the hard‑boiled eggs. In a bowl, combine the chopped eggs, mayonnaise, Dijon mustard, a pinch of salt, and black pepper. Mix until creamy.

   Time: PT3M

8. Assemble Sandwiches

   Place two toasted bread slices on a plate. Gently slide the baked fluffy egg onto each slice. Using a sharp knife, cut the fluffy egg in half horizontally, creating a pocket. Fill each pocket with a generous spoonful of egg salad and drizzle a little extra egg‑yolk sauce if desired. Top with the remaining toasted bread slices.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

12g

Carbohydrates

30g

Fat

15g

Fiber

1g