The 7-Eleven egg salad sandwich in Japan is weirdly popular abroad! Some of you may have seen my first egg salad sandwich video, but I decided to give it a revamp. It tastes just like the conbini sandwich so if you can’t get to Japan, bring Japan's tamago sando to you!
Makes 1 sandwich (and a bit extra)
Ingredients for this tamago sando:
Sauce:
Shokupan (or any soft white bread) 2 slices
2 Medium eggs
Kewpie mayonnaise 2.5 tbsp (if using western mayo, add a pinch of sugar)
+Extra mayo for spreading
How to make this Japanese egg sandwich:
1. Boil eggs for 10 minutes, then immediately cool in ice water for at least 3 minutes, or keep in the fridge for later use.
2. While eggs are boiling, cut the crusts off the bread slices.
3. Peel eggs. Reserve the white of one egg, and blend the rest into a paste.
4. Dice the reserved egg white.
5. Transfer paste and chopped white to a bowl and add mayo, adding more if necessary to reach desired consistency.*
6. Spread a thin layer of mayo on each slice of bread, then spread on the mixture and sandwich them together and you have.. a sandwich!
*If it’s a hot day and your mixture seems runny, leave it in the fridge for 30 minutes to set a bit. It won’t set completely but it will stop it from spilling out!
If you make this, tag me on Instagram!
*Some of the links above are affiliate links, where I earn a small commission if you click on the link and purchase an item. You don’t have to, but it will help fund me to bring you more cooking tips and tricks!
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