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Japanese Tamago Egg Sandwich

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PREP TIME
10 min
COOKING TIME
15 min
TOTAL TIME
85 min
SERVINGS
2 servings
Lunch Japanese
Japanese Tamago Egg Sandwich
Ingredients
  • 4 large eggs
  • 1/2 cup mayonnaise
  • 1/4 teaspoon kosher salt
  • 3/4 teaspoon white sugar
  • 1 teaspoon Dijon mustard
  • 3 dashes hot sauce, or to taste
  • 1 teaspoon freshly squeezed lemon juice
  • 2 teaspoons rice vinegar
  • 1/2 teaspoon kosher salt, or to taste
  • 1/4 teaspoon white sugar
  • 1 pinch cayenne pepper
  • 1 tablespoon heavy cream
  • 4 slices soft white bread
  • 1 tablespoon unsalted butter, softened
Instructions
1
Start by placing eggs at the bottom of a saucepan, followed by 1/4 inch of water.
2
Heat the mixture over medium-high heat and wait for it to reach a rolling boil.
3
Once boiling, cover the saucepan and let the eggs steam for 11 minutes.
4
Immediately turn off the heat source and carefully pour away any remaining water, then submerge the eggs in cold water to stop the cooking process.
5
Allow the eggs to cool down before proceeding.
6
Next, combine mayonnaise, salt, sugar, mustard, hot sauce, lemon juice, and vinegar in a bowl to create Kewpie-style mayonnaise.
7
Cover the bowl with plastic wrap and refrigerate it until you're ready to use the mayonnaise.
8
Now, peel the eggs by gently tapping them against a hard surface or running them under cold water.
9
Mash the peeled eggs in a shallow bowl using the side and back of a fork until you achieve your desired texture.
10
Add salt, sugar, cayenne, heavy cream, and 3 tablespoons of Kewpie-style mayonnaise to the mashed eggs.
11
Mix everything together until well combined.
12
Transfer the egg mixture to an airtight container and refrigerate it for at least 1 hour, or until well chilled.
13
Take a moment to taste the egg salad and adjust any seasonings as needed.
14
Finally, butter slices of bread and use half of the egg salad on each sandwich.
15
If you're feeling fancy, cut off the crusts before serving to add a touch of elegance.