Japanese Egg Sandwich (Tamago Sando)

Method

1. 1

   Boil the eggs

   Bring a pan of water to a boil over high heat, lower in the eggs and cook for 10 minutes at a steady simmer over medium heat, until the whites and yolks are fully set.

2. 2

   Cool and peel

   Transfer the eggs to ice water for 5 minutes, until cool to the touch, then peel them carefully.

3. 3

   Mash the eggs

   Mash the peeled eggs in a bowl with a fork for about 30 seconds, leaving a few small pieces for texture.

4. 4

   Season the filling

   Stir in the mayonnaise, mustard, 1/4 teaspoon salt and white pepper for 30 seconds, then taste and add up to 1/8 teaspoon more salt if needed.

5. 5

   Butter the bread

   Spread the softened butter over one side of each bread slice for about 1 minute, coating each side thinly and evenly.

6. 6

   Fill the sandwiches

   Divide the egg mixture between two bread slices and spread it evenly to the edges, then top with the remaining slices, buttered sides facing the filling.

7. 7

   Set the sandwiches

   Press the sandwiches gently for 30 seconds at room temperature, just until the filling settles without squeezing out.

8. 8

   Trim and serve

   Rest the sandwiches for 5 minutes at room temperature, then trim the crusts with a sharp knife and cut each sandwich in half.

Tips

• For neat slices, use a sharp knife and cut with one decisive motion.
• Keep the eggs in a single layer while boiling for even cooking.

Swaps

• Use wholegrain mustard instead of Dijon for a coarser texture and different tang.
• Use softened salted butter and start with less added salt, tasting before adding more.

Storing

Refrigerate covered promptly and eat within 1 day. Let the sandwiches sit at room temperature for about 5 minutes before serving.