Japanese Egg Sando

Name: Japanese Egg Sando
Prep time: 2 min
Cook time: 10 min
Total time: 12 min
Cuisine: Asian, Japanese
Ingredients: 10 eggs; 6-8 tbsp kewpie Mayo; Pinch salt; Pinch white pepper; Pinch sugar; 3 tbsp chopped chives; 3 tbsp chopped parsley; 8 slices bread

3 steps

Prep:2minCook:10min

Delicious and filling this is definitely the best egg sandwich I have ever had

Updated at: Thu, 17 Aug 2023 05:05:33 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories454.6 kcal (23%)

Total Fat28.9 g (41%)

Carbs31.1 g (12%)

Sugars4.9 g (5%)

Protein15 g (30%)

Sodium603 mg (30%)

Fiber2 g (7%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

10eggs

6 Tbspkewpie Mayo

3 Tbspchives

3 Tbspparsley

Instructions

Step 1

Boil 10 eggs until hard then put in an ice bath of water . Once cool remove the shells and cut in half . Put the yolks in one bowl and dice the whites and put in another bowl

eggs10

Step 2

To the yolks add Mayo salt white pepper sugar ( its not traditional but add some cayenne if you like) chopped parsley and chives and mix until creamy

kewpie Mayo6 Tbsp

salt

white pepper

sugar

chives3 Tbsp

parsley3 Tbsp

Step 3

Add the diced egg whites into the yolks then add more Mayo if necessary . Mix gently then place a large serving in between two slices of soft white bread . If you have Japanese milk bread use that or just ordinary white bread . Slice off the crusts if you like then serve and enjoy