Japanese Egg Sandwich

Ingredients

Six eggs

Two to three tablespoons Kewpie mayo

Salt and pepper, to taste

Smoked paprika (optional)

Brioche bread

Butter or oil for frying

Milk (optional)

Directions

Bring water to a boil, then gently add the eggs and cook for about eight minutes. Starting in boiling water helps keep the yolks centered for cleaner slices.

Transfer eggs immediately to an ice bath to stop cooking and make them easier to peel.

Peel and mash the eggs with a fork until crumbly.

Add Kewpie mayo, salt, pepper, and smoked paprika. Mix until smooth. Add a splash of milk if needed for extra creaminess.

Shallow-fry brioche slices in a pan until golden on both sides.

Immediately slice the bread in half and gently cut a pocket into the seam. Fill with the egg mixture.

Finish with a little extra pepper and serve.

Pro Tip

You need to cut and open the bread immediately while it’s hot. As the bread cools and hardens, it will crumble and become almost impossible to open cleanly. A fresh loaf with thicker slices works best and that’s what I recommend.

You can also toast, air fry, or bake the bread instead of pan-frying, but the same rule applies. Cut it in half and open the pocket right away before the bread hardens.