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two triangular halves of one crustless soft white milk-bread egg salad sandwich on an ordinary plate, showing an even thick pale yellow creamy egg filling with finely chopped white egg pieces, with no lettuce, pickles, celery, bacon, chips or garnish
Andre Lewis

Japanese Egg Salad Sandwich

Press the cooked yolks through a sieve before mixing them with Japanese mayonnaise, then fold in finely chopped whites for a soft egg salad that spreads evenly across milk bread. A little milk loosens the yolk mixture without making the filling runny. Keep the bread soft and butter its inside faces thinly so the chilled egg sits against a smooth layer. Trim the crusts after closing the sandwiches, using a sharp knife and very little downward pressure. The filling should reach the corners without bulging out, and chilling it before assembly makes that much easier than trying to contain warm eggs between tender slices.
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Prep Time 50 minutes
Cook Time 20 minutes
Total Time 1 hour 10 minutes
Servings: 2
Ingredients Method

Ingredients
  

  • 4 large eggs
  • 4 cups water for cooking eggs
  • 2 cups ice cubes for cooling bath
  • 2 cups cold water for cooling bath
  • 3 tbsp Japanese mayonnaise
  • 2 tsp whole milk
  • 1/8 tsp fine salt
  • 1/8 tsp white pepper
  • 4 thick slices soft milk bread about 1/2 inch thick
  • 2 tsp unsalted butter softened

Method
 

  1. Bring egg-cooking water to a gentle boil in a saucepan. Lower in eggs carefully and simmer for 11 minutes, then transfer to the ice and cold bath water for 10 minutes.
  2. Peel eggs and separate the yolks from the whites. Press yolks through a fine sieve into a bowl and stir with Japanese mayonnaise, milk, salt and white pepper until smooth.
  3. Chop whites finely and fold into the yolk mixture. Cover and refrigerate for 30 minutes until thoroughly cold; chilling is included in prep time.
  4. Spread butter thinly over one face of each bread slice. Divide egg salad over 2 slices, smoothing it into an even layer almost to the edges.
  5. Close with the remaining bread, butter-side down. Trim the crusts carefully, cut each sandwich diagonally and serve cold or refrigerate promptly at 40°F or below.