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Japanese Egg Sandwich

Japanese Egg Sandwich Bliss: A Creamy Delight Awaits

Experience the nostalgic taste of Japanese Egg Sandwich, a creamy delight with organic eggs and mayonnaise, perfect for lunch.
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Prep Time 10 minutes
Cook Time 10 minutes
Chilling Time 2 minutes
Total Time 20 minutes
Servings: 2 sandwiches
Course: Breakfast
Cuisine: Japanese
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Egg Salad
  • 4 large Pete and Gerry’s Organic Eggs for rich flavor
  • 1/4 teaspoon Sugar balances flavors
  • 1/4 teaspoon Salt to taste
  • 1/4 teaspoon Black Pepper
  • 1-2 teaspoons Milk optional for moisture
  • 4 tablespoons Japanese Mayonnaise for authentic taste
For the Sandwich
  • 4 slices Japanese Milk Bread soft and sweet
  • 2 tablespoons Unsalted Butter softened
  • to taste teaspoons Chives optional garnish

Equipment

  • Pot
  • Mixing bowl
  • slotted spoon
  • ice bath container

Method
 

Preparation
  1. Prepare an ice bath with cold water and ice.
  2. Boil the eggs for 7 minutes for soft-boiled or 10 minutes for hard-boiled.
  3. Transfer eggs to the ice bath for 2 minutes; then peel gently.
  4. Mash the peeled eggs in a mixing bowl, add sugar, salt, pepper, and mayonnaise.
  5. Spread butter on one side of each slice of bread; assemble the sandwiches.
  6. Serve immediately or wrap for later.

Nutrition

Serving: 1sandwichCalories: 350kcalCarbohydrates: 40gProtein: 12gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 200mgSodium: 450mgPotassium: 300mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Use organic eggs for the best flavor. Serve fresh to avoid sogginess.

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