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A soft Japanese Egg Sandwich filled with scrambled eggs, showcasing a fluffy, creamy texture between slices of white bread.

Japanese Egg Sandwich

A comforting, satisfying sandwich with creamy egg salad or soft-boiled eggs, all sandwiched in pillowy Japanese milk bread.
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Prep Time 10 minutes
Cook Time 14 minutes
Rest Time 5 minutes
Total Time 29 minutes
Servings: 3
Course: Lunch, Snack
Cuisine: Asian, Japanese
Calories: 451
Ingredients Method Nutrition Notes

Ingredients
  

Classic Egg Sandwich
  • 2 large eggs for hard boiling
  • 1 tablespoon + 1 teaspoon Kewpie mayonnaise Japanese mayonnaise, for a creamier texture
  • ⅛ teaspoon sugar adds slight sweetness
  • 1 teaspoon ketchup optional, for a tangy twist
  • ⅛ teaspoon nutmeg optional, adds warmth
  • ⅛ teaspoon MSG optional, for enhanced flavor
  • ⅛ teaspoon salt for seasoning
  • ⅛ teaspoon freshly cracked black pepper for seasoning
  • 2 slices of shokupan Japanese milk bread, soft and fluffy
  • Butter for spreading on bread
Soft Boiled Egg Sandwich
  • 4 large eggs 2 soft-boiled, 2 hard-boiled
  • 1 tablespoon + 1 teaspoon Kewpie mayonnaise for smoothness
  • ⅛ teaspoon sugar adds a touch of sweetness
  • 1 teaspoon ketchup optional
  • ⅛ teaspoon nutmeg optional
  • ⅛ teaspoon MSG optional
  • ⅛ teaspoon salt for seasoning
  • ⅛ teaspoon freshly cracked black pepper for seasoning
  • 2 slices of shokupan preferably with a 6-slice count for more soft texture
  • Butter for spreading on bread

Method
 

  1. Boil the eggs until hard-boiled, cool them in ice water, and peel.
  2. Separate the yolks from the whites. Mash the yolks with mayo, sugar, ketchup, nutmeg, MSG, salt, and pepper until smooth. Chop the whites finely and fold them into the yolk mixture.
  3. Remove the crusts from the bread. Butter one side of each slice. Spread the egg salad generously on one slice, focusing on the center for a nice cross-section.
  4. Wrap the sandwich in plastic wrap tightly and let it rest for 5 minutes.
  5. Slice the sandwich in half with a very sharp knife and serve immediately.
  6. Soft boil 2 eggs and hard boil the other 2 eggs. Chill in ice water, then peel.
  7. Separate the yolks from the hard-boiled eggs. Mash the yolks with Kewpie mayo, sugar, ketchup, nutmeg, MSG, salt, and pepper until smooth. Finely chop the whites and fold them into the yolk mixture.
  8. Leave the crusts on the bread. Butter one side of each slice. Add a generous amount of egg salad to one slice. Place the 2 soft-boiled eggs horizontally in the middle, then spoon more egg salad between and around the eggs to hold them in place.
  9. Wrap the sandwich in parchment paper tightly, ensuring the eggs will be sliced in half when cut. Rest for 5 minutes under a light plate to help hold the shape.
  10. Slice through the middle (the tallest part) for a beautiful cross-section and serve immediately.

Nutrition

Serving: 1gCalories: 451kcalCarbohydrates: 32.5gProtein: 17gFat: 27gSaturated Fat: 8gPolyunsaturated Fat: 18.8gTrans Fat: 0.2gCholesterol: 390mgSodium: 730mgPotassium: 250mgFiber: 1gSugar: 8gVitamin A: 150IUVitamin C: 2mgCalcium: 30mgIron: 1.2mg

Notes

A Japanese favorite perfect for a quick meal. For a classic taste, use Kewpie mayo, but regular mayo will work in a pinch.

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