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Andre Lewis

Japanese Egg Salad Sandwich

Print Recipe
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. Gently boil egg-cooking water in a saucepan. Carefully lower in eggs; simmer 11 minutes. Chill in ice and cold bath water 10 minutes.
  2. Peel eggs; separate yolks and whites. Press yolks through a fine sieve; mix with mayonnaise, milk, salt, and white pepper until smooth.
  3. Finely chop whites; fold into yolk mixture. Cover; refrigerate 30 minutes until thoroughly cold, included in prep time.
  4. Thinly butter one face of each bread slice. Divide salad over 2 slices; smooth evenly almost to edges.
  5. Close with remaining bread, butter-side down. Neatly trim crusts; cut diagonally. Serve cold or promptly refrigerate at 40°F or below.