Tamago Sando Japanese Egg Salad Sandwich On Milk Bread 1771707886504 0hxd

Ingredients

• 4 pieces Large eggs
• 4 thick slices Shokupan (Japanese Milk Bread)
• 3 tablespoons Kewpie Mayonnaise
• 0.5 teaspoon Granulated sugar
• 0.25 teaspoon Salt
• 1 pinch Black pepper
• 1 tablespoon Unsalted butter (softened)
• 1 teaspoon Milk(optional)
• 0.5 teaspoon Dijon mustard(optional)

Instructions

1. 1

   Place eggs in a saucepan and cover with cold water. Bring to a boil, then cover and remove from heat for 12 minutes.

2. 2

   Transfer eggs immediately to an ice bath for 5 minutes to ensure easy peeling.

3. 3

   Peel the eggs and separate the whites from the yolks of two eggs, while keeping the other two whole for texture.

4. 4

   In a medium bowl, mash the yolks with Kewpie mayonnaise, sugar, salt, pepper, and milk until smooth.

5. 5

   Finely chop the egg whites and the remaining whole eggs, then fold them into the yolk mixture.

6. 6

   Lightly butter one side of each slice of milk bread to prevent the bread from getting soggy.

7. 7

   Spread the egg salad evenly onto two slices of bread and top with the remaining slices.

8. 8

   Place a light weight on the sandwiches for 5 minutes, then trim the crusts and cut into rectangles before serving.