Growing up, I never liked egg sandwiches. Something about the strong smell of sulphur coming from over-boiled eggs… To be fair, it didn’t help that I never had the chance to eat them fresh. They were usually packed for school trips, so the bread and egg would end up squishing together in my bag (lol!), and it was just lousy on the textural scale. Soft, mushy and strong-smelling…not ideal!!
Today though, I’m a massive fan of the dish. But I require two conditions:
1. The bread has to be freshly toasted – and the thicker the better
2. The mayo has to be Kewpie, or I’d give it a hard pass!
The recipe is easy as, and you can change it up however you like! I ran out of mustard this time so I made it with my favourite Chotto Motto chili oil (I love it because there are bits of garlic and fermented black beans in them!), and I also ran out of herbs, but spring onions go really well in it. If you want a Korean twist, feel free to add in some chopped kimchi!
Are you an egg sandwich person??
4 eggs, from the fridge
4 slices of your favourite bread (I used brioche)
2 tsp milk (optional but makes the eggs creamier)
3 tbsp Kewpie mayonnaise
½ tsp mustard or chilli paste
A pinch of salt
A dash of white pepper
- Place the eggs in a pot filled with water at room temperature. Set over medium-high heat to boil.
- Once the water starts boiling, set the timer for 12 min.
- Once the timer is up, remove the eggs and dunk them in an ice bath.
- Gingerly peel the eggs and mash them till fine.
- Add in all the other ingredients and mix well.
- Toast the bread and spread a generous layer of the eggs on them. Press together, cut in half, and enjoy! ~itadakimasuuu