Japanese Tamago Sando on Soft Milk Bread

What you need

• 6 large eggs
• 5 tbsp Japanese mayonnaise
• 1/2 tsp mustard, Japanese karashi or Dijon
• 1/2 tsp sugar
• 1/4 tsp salt
• ground white pepper, a pinch, to taste
• 20 g (1 1/2 tbsp) unsalted butter, softened
• 8 slices Japanese milk bread, or other soft white sandwich bread

Method

Restated from the original video

1. 1

   Bring a pot of water to a boil, lower in the eggs and simmer for 11 min.

2. 2

   Move the eggs to a bowl of ice water for 5 min, then peel them.

3. 3

   Separate the yolks from the whites. Chop the whites finely.

4. 4

   Mash the yolks with the mayonnaise, mustard, sugar, salt and white pepper into a smooth paste.

5. 5

   Fold in the chopped whites.

6. 6

   Spread a thin layer of butter over one side of each slice of bread.

7. 7

   Pile the egg filling thickly onto 4 buttered slices, mounding it slightly higher in the centre.

8. 8

   Top with the remaining slices, buttered side down, and press gently.

9. 9

   Wrap each sandwich in cling film and chill for 10 min so the filling firms up.

10. 10

    Trim off the crusts with a sharp serrated knife and cut each sandwich in half, wiping the knife between cuts.

Imported from craftcreatecook.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.