Japanese Egg Sandwich
A creamy, soft-scrambled egg salad tucked into pillowy milk bread, this Japanese convenience store classic is surprisingly easy to make at home. The key is a gentle, low-heat scramble and a generous amount of mayonnaise for that signature rich, savory flavor.
- Total time
- 30 min
- Servings
- 4
- Calories
- 420
- Protein
- 15g
Ingredients
- 6 large eggs
- 4 tbsp Japanese mayonnaise (or regular mayo)
- 8 slices milk bread or soft white bread
- 2 tbsp butter
- ½ tsp salt
- ¼ tsp white pepper
Instructions
- 1
Place the 6 eggs in a saucepan and cover with cold water. Bring to a boil over high heat, then remove from heat, cover, and let sit for 12 minutes.
- 2
Drain the eggs and cool under cold running water. Peel and roughly chop the eggs into small pieces.
- 3
In a bowl, combine the chopped eggs, 4 tbsp mayonnaise, 1/2 tsp salt, and 1/4 tsp white pepper. Mash gently with a fork until creamy but still slightly chunky.
- 4
Spread 1 tbsp butter on one side of each of the 4 bread slices. Flip them over so the buttered side faces down.
- 5
Divide the egg salad evenly among the 4 unbuttered sides, spreading it to the edges. Top with the remaining 4 bread slices, buttered side up.
- 6
Heat a large skillet over medium-low heat. Place the sandwiches in the skillet and cook until golden brown and crisp, about 2-3 minutes per side.
- 7
Remove from the skillet, let rest for 1 minute, then slice off the crusts and cut each sandwich in half diagonally. Serve warm or at room temperature.
Tools you’ll need
- saucepan
- mixing bowl
- fork
- skillet
- spatula
- knife
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