Snack · 20 min · japanese

Tamago Sando

✓ USDA-verified nutrition data

Ingredients

• 4 Eggs
• 4 slices Milk bread
• 3 tbsp Japanese mayo
• 1 tbsp Butter

Steps

1. Lower the eggs into a pot of boiling water and cook for exactly 9 minutes for firm but still creamy yolks.
2. Transfer immediately to a bowl of ice water and chill 5 minutes. The thermal shock makes peeling dramatically easier.
3. Peel the eggs and chop into rough 1/2-inch pieces. Don{Q}t mince them, chunky is the texture you want.
4. Fold gently with the Japanese mayonnaise and a pinch of salt. Taste, it should be rich and well-seasoned.
5. Butter the bread slices lightly, all the way edge to edge, which keeps the filling from soaking in.
6. Pile the egg salad thickly onto two of the slices. Don{Q}t skimp, a towering filling is the signature look.
7. Top with the remaining bread, trim the crusts with a sharp serrated knife, cut each sandwich in half, and serve immediately.

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