Egg sandwich
Ingredients (for 2 servings)
- 3 eggs (should choose large eggs)
- 4 slices white bread
- Salted butter
- 2 teaspoons milk (milk makes the egg filling richer)
- 1/4 teaspoon salt
- Ground black pepper
- 2 tablespoons mayonnaise (you should choose Japanese mayonnaise like Kewpie)
- 1/4 teaspoon sugar (if you don't like sweet food, you can omit sugar)
How to do it
Step 1: Prepare the egg filling
Place eggs in a pot, cover with water. Bring to a boil over medium heat for 12 minutes.
Once the eggs are cooked, transfer them to a bowl of cold water to cool them and make them easier to peel. Peel the eggs.
Place the peeled eggs in a bowl and mash them with a fork. Try to keep the egg whites as small as possible.
Add salt, sugar, black pepper and 2 tablespoons of fresh milk to the crushed eggs. Add mayonnaise and mix well.
Step 2: Make sandwich
Spread butter on both sides of the bread slices. This step helps the bread not to crumble and can be shaped better.
Spread the egg mixture evenly on the bread, then take the remaining slice of bread and place it on the egg salad. Then stack the 2 breads on top of each other. Use a plate to press the bread for 5 minutes.
Then, take the bread out, cut off the crust of the bread. Cut 1 piece of bread into 2 parts and enjoy.
In addition, you can wrap mayo egg sandwiches in oil paper or food boxes for a convenient breakfast to bring to school or work.
