Ingredients:

  • 4 large pasture-raised eggs
  • 2 tbsp Kewpie mayonnaise
  • 1 tsp softened unsalted butter
  • 1/2 tsp granulated sugar
  • 1/4 tsp salt
  • 1/8 tsp ground white pepper
  • 1 tsp whole milk
  • 4 slices Shokupan (Japanese milk bread)
  • 2 tsp unsalted butter, for spreading
  • 1 large soft-boiled egg (optional center)

Instructions:

  1. Place the 4 pasture raised eggs in a pot of cold water, bring to a boil, then simmer for exactly 10 minutes.
  2. Immediately move the eggs to an ice bath for 5 minutes. Wait until they are cold to the touch before peeling.
  3. Peel the eggs and separate the yolks from the whites. Place yolks in a medium bowl and the whites on a cutting board.
  4. Finely chop the egg whites into 3mm pieces. Look for a uniform, rice like texture to ensure a smooth mouthfeel.
  5. Use a fork to mash the yolks with 2 tbsp Kewpie mayonnaise, sugar, salt, pepper, and 1 tsp whole milk. The milk breaks down any stubborn yolk lumps.
  6. Fold the minced whites into the yolk custard gently. Do not over mix, or the whites will lose their distinct tender bite.
  7. Spread 1 tsp softened butter evenly across one side of each Shokupan slice. This creates a fat barrier that prevents the filling from making the bread soggy.
  8. Spread half the filling on one buttered slice. If using the optional soft boiled egg, place it whole in the center before covering with the remaining filling.
  9. Top with the second slice of bread. Wrap the sandwich tightly in plastic wrap and let it sit in the fridge for 10 minutes. This allows the bread and filling to bond.
  10. Use a serrated knife to saw off the crusts, then slice the sandwich in half. Clean the knife between cuts for those sharp, professional edges.