Ingredients
10 extra-large free-range eggs
1/4 cup Japanese mayonnaise (Kewpie recommended)
1 teaspoon sugar
Freshly cracked black pepper, to taste
Soft milk bread (enough for 4 sandwiches)
Splash of vinegar (for boiling eggs)
Instructions
- Fill a pot with water, add a splash of vinegar, and bring to a boil. Gently lower in the eggs and cook for 10 minutes.
- Transfer the eggs to an ice bath for 5 minutes, then peel.
- Separate the yolks and whites into two bowls.
- Mash the yolks with mayonnaise, sugar, and black pepper until smooth and custard-like.
- Chop the egg whites into small pieces and gently fold them into the yolk mixture.
- Spread a generous layer of the egg mixture between slices of milk bread.
- Press the sandwiches lightly under a plate with a weight for 5 minutes to achieve the neat café look.
- Trim off crusts if desired, slice, and serve immediately.
Notes
- Use regular mayonnaise with a pinch of sugar and rice vinegar if Kewpie isn’t available.
- For extra richness, add more mayo to the yolk mixture.
- Traditionally, the bread isn’t toasted, but lightly toasting adds texture.
- Sandwiches are best eaten fresh but can be refrigerated for up to 8 hours wrapped tightly.
- Add Dijon mustard, paprika, or herbs for variations.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Snack, Lunch, Breakfast
- Method: Boiled & Mixed
- Cuisine: Japanese
- Diet: Vegetarian
Nutrition
- Serving Size: 1 sandwich
- Calories: 310
- Sugar: 4g
- Sodium: 390mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 285mg
