Mayak Tamago Sando (Korean Drug Egg Sandwich)

Ingredients

• 10 Mayak Eggs (Korean marinated eggs; yolks and whites separated)
• 0.25 cup Kewpie mayo (Japanese mayonnaise)
• 1 tsp sugar
• Mayak marinade (a splash from the egg container, plus extra for drizzling)
• black pepper (to taste)
• 8 slice milk bread (the fluffiest you can find (Shokupan))

Steps

1. 1

   Separate the yolks from the whites of 10 Mayak Eggs.

2. 2

   In a bowl, mash the 10 egg yolks with 1/4 cup Kewpie mayo, 1 tsp sugar, a splash of the Mayak marinade, and black pepper until creamy.

3. 3

   Dice the egg whites into small pieces.

4. 4

   Gently fold the diced egg whites into the yolk mixture.

5. 5

   Trim the crusts off the milk bread slices.

6. 6

   Spread a generous amount of the egg mixture onto a slice of bread and top with another slice.

7. 7

   Place a plate on top of the sandwiches to press them down for about 5 minutes; this helps the sandwich hold together.

8. 8

   Slice the sandwiches in half and drizzle with extra marinade for maximum flavor before serving.

Notes

The author emphasizes using Japanese Kewpie mayo rather than American mayo for the authentic flavor profile. Pressing the sandwich with a plate for 5 minutes is a key step for the correct texture.

Nutrition per serving

• main
• sandwich
• Korean
• Japanese
• fusion
• egg salad
• lunch
• no-cook