Crispy Japanese Egg Sando
Ingredients
Main Ingredients
eggs (boiled)
5 pcs
mayo
3 tbsp
salt
1 tsp
black pepper
0.5 tsp
milk bread roll
1 pcs
neutral oil
2 tbsp
parsley
1 sprig
Instructions
Boil the eggs
Place eggs in a pot and cover with water. Bring to a boil and cook until hard-boiled.
Ice bath
Transfer eggs immediately to an ice bath to cool and stop cooking.
Peel and mash eggs
Peel the cooled eggs and mash them in a bowl.
Mix egg salad
Add mayo, salt, and pepper to mashed eggs. Mix until creamy.
Fry the bread
Heat neutral oil in a pan and fry the milk bread for about 10 seconds per side until golden and crispy.
Cut pocket in bread
Use a knife to carefully cut a pocket into the fried bread roll.
Fill the sando
Fill the bread pocket generously with the creamy egg salad mixture.
Garnish and serve
Garnish with fresh parsley if desired and serve immediately while warm.
Original recipe
Storage
Store assembled sandwich in the refrigerator for up to 1 day. The egg filling can be made ahead and stored separately.
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