SEASON & BOIL
Make life easier for yourself & add salt and vinegar to boiling water before adding room temp eggs. Your eggs will be SO much easier to peel!
Key tip #2 for super easy-peel eggs! Allow the eggs to cool in an ice bath for at least 10 minutes so the shells contract from the eggs. Trust me, it's worth the wait!
The egg shells should come right off! You can make the process even faster/easier by sliding a teaspoon along the egg to peel the shell off in seconds.
Begin the super creamy filling by combining cream and Kewpie Japanese mayo. This will take your Japanese egg salad sandwich to the next level!
Separate the yolks then cream them together with the mayo mixture until it's mostly smooth.
Your sandwich is almost done! Mix together the yolk mixture with roughly chopped egg whites and season with salt.
Can we all agree everything is better with butter?? For this Tamago Sando, it helps prevent the bread from getting soggy & keeps the filling from drying out.
Pile on your creamy fluffy egg filling on top of the pillowy soft slices of bread. Shokupan Japanese milk bread is best!
Slice your sandwiches in half and enjoy! They're the perfect budget-friendly meal that's easy to enjoy on the go!
MORE QUICK & EASY RECIPES!
(TAP ON PHOTOS)
SESAME TUNA ONIGIRIAZU
MAYAK EGGS (MARINATED EGGS)
KOREAN STEAMED EGGS