Japanese egg and fruit sandwiches are the first few videos I uploaded onto @Butt.erhand. Yes, I’m sorry it took me a year to give you the recipe (better late than never I guess?) But wow, still can’t wrap my head around the fact that it has been a year since I started content creation. This community has given me so much and everyday I still get shocked by how many of you guys are here with me. Thank you for supporting me and welcoming my recipes into your kitchens, words can’t describe how grateful I am right now. 1 year down, many more to go? 🙂

OKAY, back to these jaw-dropping Japanese Egg Sando’s. Commonly found at 7-11’s or convenience stores in Japan. These are so accessible that I remember having one as a snack almost every single day while I was in Japan. Traditionally eaten with plain untoasted Japanese white bread but I added a twist to it by toasting mine in butter, I think it adds a great textural element to it and the smell of butter is always so heavenly.

Why This Recipe Works

Through careful testing, I’ve discovered that the combination of different egg cooking times creates perfect texture contrast, while using specific Japanese ingredients ensures authentic flavor. The addition of butter-toasting transforms this convenience store staple into something even more memorable.

Understanding Your Components

Eggs: The heart of this sandwich relies on perfectly cooked eggs

• Bring pot of water to a boil then use a spoon to gently drop in your eggs
  • Six-minute egg creates jammy center
  • Ten-minute eggs provide hard boiled
• Peel your eggs by gently rolling it on a flat surface then peel it under water.
• Proper ice bath essential to stop the eggs from cooking

Bread: The proper bread makes a significant difference:

• Japanese milk bread preferred – it’s softer, much sweeter than regular sandwiches and the slices are thicker. It’s also fluffier in texture. Highly recommend Japanese milk bread if you can find them at your local Japanese grocer/bakery.
• Regular white bread can substitute

Tips!

• Start with room temperature eggs. Use spoon to gently lower your eggs into the boiling water and prevent it from cracking.
• Prepare ice bath ahead of time and it’s a crucial step to stop the eggs from cooking
• Peel carefully underwater for ease
• Use plastic wrap to help you shape your bread.

Storage and Make-Ahead Tips

• Boil eggs up to 1 day ahead and keep refrigerated
• Toast bread fresh
• Make your egg mixture fresh and assemble just before serving
• Leftovers should not be kept.

Ingredients

5 eggs
2 slices of Japanese milk bread
1/4 cup Japanese Kewpie mayo
1 tsp sugar
salt + pepper
Butter, to toast bread

Method

Bring a pot of water to a boil and gently drop in the eggs. At the 6 minute mark, take one egg out and plunge it into ice water, peel and place to the side (this is going to be the egg in the center of your sandwich). At the 10 minute mark, take out the rest of the eggs and plunge them into ice water to stop the cooking process. Peel the four 10-min eggs and place in a bowl. [tip for peeling eggs: roll the egg against your kitchentop to crack the shell on all sides. Get a bowl of water and peel them under water or in running water, starting from the bottom of the egg]

Either with a fork or a knife, break up the four 10-min eggs into small pieces [use a knife if you want a more even texture]. Add in Japanese mayo, sugar, salt and pepper, and mix well until combined. Set aside.

In a pan over low-med heat, melt a tbsp of butter and toast the bread slices. Melt another nob of butter when you’re flipping the bread.

To assemble, place one slide of bread onto a large piece of parchment paper, followed by half of the egg salad mixture. Place your 6-min egg right in the center, followed with the rest of the egg salad mixture on top. Place your 2nd slice of bread on top, wrap up your sandwich with the parchment paper, quite tightly, and leave to set for 5-10 minutes. When you’re ready to serve, cut your sandwich right down the center and watch the egg yolk oozes out.