Dive into a Japanese supermarket and you will find delicious ready-to-eat dishes of good quality. So is the egg sando: the Japanese version of the egg salad sandwich. Following the katsu sando trend, the egg sando also came to the West. We decided to make our own version. Ridiculously simple, but surprisingly delicious.
Just like the katsu sando, the egg sando is suddenly hip food. They line up at Konbi in Los Angeles, as well as at Tātā Eatery in London. And during the lockdown you could also pick up crazy egg sandos at 4850 in Amsterdam, which they also made extra tasty with a wild garlic mayo and fried eggs in a panko jacket.
In fact, the egg sando is just a simple egg salad sandwich, albeit with a small Japanese twist. And you know: basically everything they do in Japan, they do with quality. No matter how simple. The same goes for this sandwich. The eggs should be cooked to perfection and Japanese Kewpie mayo actually makes everything tastier.
The bun should therefore actually be made with Japanese bread that they shokupan to call. Fluffy, soft white bread sliced a lot thicker than our boring casino and more springy. But, check it out here. That is why we chose to toast our white bread very lightly, so that it becomes just a little firmer and offers more texture. Tip: don’t make this egg sando at 30 degrees, like we do, because things immediately collapse. That doesn’t make it any less delicious though…
This is how you make an egg sando
Toast the bread very lightly so that it does not discolour.
Boil the eggs for 8.5 minutes. Meanwhile, prepare a bowl of ice water.
After 7 minutes, remove two eggs from the pan and shock them in the ice water. Let the rest cook for another 2 minutes. Set the soft-boiled eggs aside (they will be for garnish later). Then also shock the hard-boiled eggs in the ice water.
First, peel the hard-boiled eggs. First put them lengthwise in an egg slicer (you can also just cut them, but with the egg slicer you get nice even pieces!) and then widthwise. Put all the pieces of egg in a bowl and mix with the mayonnaise, crème fraîche, spring onion and chives. Season with salt and pepper.
Also peel the soft-boiled eggs.
For each sandwich, lightly coat one slice of bread with mustard. Cut the soft-boiled eggs in half and place both halves of an egg cut-side down on the slice of bread. Spoon the egg salad on top and place the other slice of bread on top.
Cut the sandwich in half so that the soft-boiled eggs are halved. Place the egg sandos upright next to each other.