Soft-boiled eggs mashed with Japanese mayonnaise and a pinch of salt, served in soft bread.
KBy kayalwayscooking
Servings
2
4 pieces Large eggs
3 tbsp Japanese mayonnaise (Kewpie)
1 pinch Fine salt
4 slice Shokupan or soft white sandwich bread
1 tbsp Unsalted butter, softened
1 pinch Black pepper
Calories
445 kcal
Protein
17g
Carbs
32g
Fat
27g
Fiber
4g
Sugar
7g
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Cook Eggs
1. Bring a saucepan of water to a gentle boil, lower in the eggs and cook for 7 minutes for soft, just-set yolks.
4 pieces Large eggs
2. Transfer the eggs to a bowl of ice water and chill for 3 minutes, then peel carefully.
Make Filling
3. Place the peeled eggs in a bowl and roughly mash with a fork, keeping some creamy yolk and larger pieces of white for a rich, fluffy texture.
4. Gently fold in the Japanese mayonnaise, fine salt and black pepper until just combined. Avoid overmixing so the filling stays light.
3 tbsp Japanese mayonnaise (Kewpie),
1 pinch Fine salt,
1 pinch Black pepper
Assemble
5. Spread the softened unsalted butter thinly over one side of each bread slice to seal the bread and add richness.
4 slice Shokupan or soft white sandwich bread,
1 tbsp Unsalted butter, softened
6. Mound the egg salad generously onto two buttered slices, top with the remaining slices butter-side down and press gently.
7. Trim off the crusts if desired, slice in half and serve immediately.
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