Japanese Egg Sandwich
I don’t know why saying the words egg salad sandwich has always given me the ick, but I assure you this sandwich is anything but.
Taking a lesson from the Japanese sandwiches we used to see at the Oahu Farmer’s Markets - minus the milk bread, because Montana - but that’s okay because the Kewpie mayo, perfectly cooked pasture-raised eggs and pea shoots placed on the softest of breads is really what makes this beauty sing.
Oh, and a shout out to @honeysuckle for inspiring me to add soft-boiled beauties to the center of these.
here’s what you’ll need
6 eggs
white bread
1 shallot, finely chopped
green onions, chopped
pea shoots
white wine vinegar
Dijon mustard
salt
pepper
here’s what you’ll need to do
Place 6 eggs in a pot of water with a glug of white wine vinegar.
Bring to a gentle boil.
Remove 2 of the eggs after 6 minutes of boiling to get a perfect soft-boiled egg (hard whites with runny centers). Place eggs in a bowl of cold water until cool to the touch, then gently tap the base of the egg on the counter to crack the shell, and place back in the cold water.
After 11 minutes of boiling (timing for the perfect hard-boil), remove the rest of the eggs and repeat the cold water routine from before.
Pro Tip: Adding vinegar to the boiling water and submerging eggs in cold water with a cracked-base after cooking will help you get a clean(er) peel.
Once eggs are fully cooled, peel and set aside.
Chop your hard-boiled eggs and place in a bowl.
Add 3 tbsp Kewpie mayo, shallot, a handful of green onions and pea shoots, salt and pepper.
Mix well and set aside.
Cut soft-boiled eggs in half and set aside.
Slather one piece of white bread with Kewpie mayo, and the other with Dijon mustard.
Line soft-boiled eggs face down in the center of one slice of bread.
Top with hard-boiled mix, covering the entire slice of bread.
Sandwich with the other slice of bread.
Cut the crust off 2 sides of the sandwich, and then cut sandwich in half or thirds - Dealer’s choice. Just make sure you get a bit of that runny yolk in every piece, because YUM.
Sprinkle with fresh cracked pepper and more pea shoots (if you like freshies like me), and enjoy!