Crispy Japanese Egg Sando
20Min
1Servings
620Cal
MediumLevel
VegetarianKid friendly
Ingredients
Ingredients
egg
5 piece
mayo
45 ml
salt
1 g
black pepper
1 g
milk bread roll
1 piece
neutral oil
10 ml
parsley
2 g
Instructions
1
Boil the eggs
Place the eggs in a pot and boil them until fully cooked.
10 mintimer 10 min
2
Ice bath
Transfer the boiled eggs to an ice bath to cool quickly.
3 mintimer 3 min
3
Peel and mash
Peel the eggs and mash them in a bowl.
2 min
4
Mix with mayo and seasoning
Add mayo, salt, and pepper to the mashed eggs and mix until creamy.
2 min
5
Fry the bread
Heat neutral oil in a pan and fry the milk bread for about 10 seconds per side until golden.
1 mintimer 0.5 min
6
Cut a pocket
Cut a pocket into the fried bread.
1 min
7
Fill and garnish
Fill the bread pocket with the egg salad mixture and garnish with parsley.
1 min
Original recipe
Storage
Fridge: 1 days
Reheat: Not recommended
Best enjoyed fresh. If storing, keep egg filling and bread separately and assemble just before eating.
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