Japanese Egg Sandwich
A comforting sandwich featuring creamy egg salad made with Japanese mayonnaise and served between fluffy slices of Japanese milk bread.
Ingredients
For the Egg Mixture
- 6 large Pete and Gerry’s Organic Eggs Use the freshest available for best flavor
- 0.25 teaspoon sugar Adjust based on sweetness preference
- 0.25 teaspoon salt
- 0.25 teaspoon ground black pepper
- 1-2 teaspoon milk or plant milk For added creaminess
- 4 tablespoons Japanese mayonnaise Essential for creamy texture
For the Sandwich
- 4 slices Japanese milk bread Soft and fluffy
- 2 tablespoons unsalted butter, softened Lightly spread on the bread
- sliced chives for garnish Optional, for added flavor
Instructions
Preparation of Egg Mixture
- Crack the eggs into a bowl and whisk gently until combined.
- Add sugar, salt, and black pepper, and stir to combine.
- Pour the mixture into a nonstick skillet over medium heat.
- As the edges start to set, occasionally push the eggs from edges to center.
- Once cooked to your desired consistency, remove from heat and fold in Japanese mayonnaise.
Assembling the Sandwich
- Take four slices of Japanese milk bread and spread butter on one side of each slice.
- On the unbuttered side of two slices, generously pile the egg salad.
- Place the remaining slices on top, buttered side up.
Cooking the Sandwich
- In a clean skillet over medium heat, grill the sandwiches until golden brown and crisp on both sides.
- Remove from heat and let rest briefly before slicing diagonally.
- Optionally garnish with sliced chives before serving.
Notes
Wrap tightly in parchment or wax paper and refrigerate for 1-2 days. Flavors deepen if enjoyed fresh or within a day.