Description
A silky, ultra-creamy egg sandwich that evokes a comforting café treat, perfect for busy mornings or packed lunches.
Ingredients
Scale
- 4 large eggs
- 3 tablespoons Kewpie or mayonnaise
- 1/2 teaspoon sugar
- 1/4 teaspoon fine salt
- A pinch of black pepper
- 4 slices of soft white bread (crustless)
- Softened butter (optional)
Instructions
- Start by cooking the eggs: bring water to a boil, add eggs, and boil for 9–10 minutes for fully set yolks.
- Transfer eggs to an ice bath for 5 minutes.
- Peel and roughly chop the eggs.
- Mix eggs with mayonnaise, sugar, salt, and pepper until creamy but slightly chunky.
- Spread a thin layer of softened butter (optional) on the bread.
- Place the egg mixture between two slices of bread.
- Remove crusts, press gently, and slice in half.
Notes
For a clean cut, use a sharp serrated knife warmed under hot water.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Sandwich
- Method: Boiling
- Cuisine: Japanese
Nutrition
- Serving Size: 1 sandwich
- Calories: 400
- Sugar: 3g
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 250mg