Ingredients
3 eggs, large, without shell
water
¼ tsp sugar
¼ tsp kosher salt
black pepper, freshly ground, to taste
2 tsp milk
2 tbsp Japanese mayonnaise
salted butter
4 slices shokupan, (Japanese milk bread loaf)
Preparation
Place the eggs in a medium saucepan.
Pour water until it covers the eggs. Bring it to a boil on medium heat. Once it has boiled, cook for 12 minutes.
Once finished cooking, transfer the eggs to a bowl of iced water to stop them from cooking. Let them cool completely before peeling the egg shells.
Transfer the peeled eggs to a bowl and mash with a fork. Try to keep some of the egg whites mashed into small, same-sized pieces.
Add sugar, salt, freshly ground black pepper, and milk. Taste and add more salt and pepper if needed.
Add mayonnaise and mix well.
Spread the butter on both sides of the bread and evenly distribute the egg salad on one side of the bread.
Put the other slice of bread, buttered side down, on top.
Cut all sides of the crusts off the bread. Then, cut the sandwich in half.
Serve and enjoy!
