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Japanese Egg Sandwich

Japanese Egg Sandwich

Not to be dramatic but this might be the softest, creamiest sandwich you’ll ever make. Saving you a trip to Japan with this one because I’ve been seeing the famous 7 Eleven tamago sando everywhere and had to recreate it at home. It’s rich, fluffy, and honestly so easy. You can totally skip the whole egg in the center if that’s not your thing
 
Serves: 2
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

  • INGREDIENTS

    7 Eggs

    1 tsp Dijon (optional, not traditional but I love the flavor it adds)

    3 tbsp Kewpie mayo

    Salt

    Black pepper

    White pepper (optional)

    4 slices Japanese milk bread

  • INSTRUCTIONS

    1. Cook 5 eggs for 10 minutes
    2. Cook 2 eggs for 7 minutes for the center
    3. Mash the yolks with mayo, dijon, and seasoning until super creamy. Chop the whites and fold them in
    4. Spread a layer of egg salad on the bread, place the whole egg in the center horizontally, then cover with more egg salad and top with the second slice of bread
    5. Wrap it and let it chill in the fridge for 5 to 10 minutes, or until you’re ready to eat so it holds together. Slice and enjoy

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