Classic Egg Sandwich- Japanese Home Cooking and Sweets Class in Tokyo
The egg sandwich is a simple type long loved in Japan.
It features a rich egg salad made with basic ingredients, sandwiched between fluffy white bread.
Classic Egg Sandwich- Japanese Home Cooking and Sweets Class in Tokyo
Ingredients (Serves 2)
White bread: 4 slices (8-slice cut)
Eggs: 2
Mayonnaise: 2 tablespoons
Sugar: 1/2 teaspoon
Salt: 1/2 teaspoon (a pinch)
Chicken bouillon: 1/4 teaspoon
Japanese mustard: 1/3 teaspoon
Salted butter: 20g
Classic Egg Sandwich- Japanese Home Cooking and Sweets Class in Tokyo
Classic Egg Sandwich- Japanese Home Cooking and Sweets Class in Tokyo
Instructions
Boil water with a pinch of salt, add eggs straight from the fridge, and cook for 12 minutes.
Cool the eggs in ice water and peel the shells.
Mash the eggs finely with a fork, then mix in mayonnaise, sugar, chicken bouillon, and Japanese mustard.
Spread butter on the bread slices, add the egg salad, and assemble the sandwich.
Classic Egg Sandwich- Japanese Home Cooking and Sweets Class in Tokyo
Classic Egg Sandwich- Japanese Home Cooking and Sweets Class in Tokyo
Classic Egg Sandwich- Japanese Home Cooking and Sweets Class in Tokyo
Wrapping Method
Lay out a sheet of parchment paper and place the sandwich in the center.
Fold the top and bottom edges together to a 1cm width, creasing firmly against the sandwich.
Press and fold the left and right sides into triangles, tucking them under the bottom.
Cut in half with a knife to finish.
Classic Egg Sandwich- Japanese Home Cooking and Sweets Class in Tokyo
Cooking Tips
Use fridge-cold eggs boiled in already-boiling water for 12 minutes, then shock in ice water for easy peeling.
Mash the yolks finely with a fork and finely chop the whites for a smooth texture.
Squeeze excess moisture from the filling and mix just before spreading to prevent the bread from getting soggy.
