Egg Sandwich

Servings: 2

4 large eggs
3 tbsp Japanese mayonnaise
some kosher salt
some Coarse ground black pepper
6 slices bread
15g butter

Remove the eggs from the fridge as you bring a medium pot of water to a boil. Prepare an ice bath with a large bowl of cold water and ice. Bring the water to rolling boil, then add eggs in, with a slotted spoon. Maintain a simmer for 10 minutes.
Plunge the eggs into the ice bath to cool them down. Peel the eggs: Gently tap the wide end of the egg on the countertop, then flip around and tap the pointed end. Gently roll the egg and peel, under running water, if needed.
Cut the eggs in half and separate the whites from the yolks. Dice the whites.
Place the yolks in a bowl and use a fork to mash together with the mayonnaise, cream, salt, and pepper until smooth.
Gently mix in the diced whites.
Butter the slices of bread then add the filling, all the way to the edges on one slice of bread.
Top with the other slice and press down gently. Trim the crusts (chef’s treat!) and slice in half on a diagonal or perpendicularly into thirds. Enjoy!

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