Imported from Instagram

Japanese 7-Eleven Egg Sando

Name: Japanese 7-Eleven Egg Sando
Prep time: 15 min
Cook time: 10 min
Total time: 30 min
Yield: 2 servings
Cuisine: East Asian
Ingredients: Water (For boiling the eggs and making an ice bath); 1 tsp Vinegar; 5 Eggs (Organic and free-range); 3 tbsp Kewpie mayonnaise; 1 tbsp Whole milk; 0.5 tsp Salt; 0.25 tsp Black pepper; Sugar (A pinch); Shokupan (Store-bought; amount not stated); Butter (Spread some on each slice; amount not stated)

Recipe by Ken @feedthepudge · Instagram

Imported by Prashasthi Nishshanka on SeeMeCook

A Japanese-style egg salad sandwich made with finely chopped egg whites and a creamy, seasoned yolk mixture, tucked into buttered shokupan. The recipe recreates the simple, rich sandwich popularized by 7-Eleven in Japan.

2 servings30 minEast Asian

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Ingredients

Water (For boiling the eggs and making an ice bath)
1 tsp Vinegar
5 Eggs (Organic and free-range)
3 tbsp Kewpie mayonnaise
1 tbsp Whole milk
0.5 tsp Salt
0.25 tsp Black pepper
Sugar (A pinch)
Shokupan (Store-bought; amount not stated)
Butter (Spread some on each slice; amount not stated)

Steps

1
Bring water to a gentle boil in a pot. Add the vinegar.
2
Gently lower in the eggs and simmer for 10 minutes.
3
Immediately transfer the eggs to an ice bath and leave them for 5 minutes.
4
To peel, crack both ends of each egg. Roll it on the counter while applying gentle pressure with your palm to make small cracks all over the shell.
5
Start peeling at the wider end, where the air pocket makes it easier to get under the membrane, then remove the remaining shell.
6
Cut the peeled eggs in half and separate the whites from the yolks.
7
Put the yolks in a mixing bowl. Add the Kewpie mayonnaise, whole milk, salt, black pepper, and a pinch of sugar.
8
Mix the yolk mixture until it has a consistency almost like a thick sauce.
9
Dice the egg whites into small, uniform pieces.
10
Add the diced whites to the yolk mixture and fold until fully combined.
11
Spread butter on each slice of shokupan.
12
Spoon the egg salad onto one slice, placing a little extra toward the center.
13
Top with the other slice of bread and cut off the crusts.
14
Plate the sandwich.

Notes

The source does not specify the amount of water, bread, or butter, nor a precise quantity for the pinch of sugar. The transcript says to fold the egg whites in until the mixture is fully combined; one caption describes it as becoming thicker.