Japanese Egg Sandwich

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I’d seen this one all over social media before I finally caved and made it. Creamy egg salad inside a piece of crispy fried bread. Every time it came across my feed, it looked incredible.

But here’s the part that got me—you fry the bread. I didn’t even know that was a thing you could do. And honestly, it sounds kind of gross, right? Like it should come out greasy and heavy. But it doesn’t. The outside gets crispy and golden, the inside stays soft, and then you stuff it with cold, creamy egg salad. The warm, crispy bread with the cold egg salad is what makes it soooo good.

This was a huge hit with Celina. She said it was the best egg salad sandwich she’s ever had. Pretty big claim for something I threw together in 30 minutes, but I’ll take it.

And that’s the best part honestly, it’s so easy. Boil some eggs, mix up the egg salad, fry a few pieces of bread, put it together. That’s it. There’s really only one spot you can screw it up, and I’ll point it out when we get there.

Let’s make it!!

• 6 eggs

• 3–4 tbsp Kewpie mayo, or more to taste

• 1/2 tsp salt

• 1/2 tsp sugar

• Pinch of white pepper

• Splash of milk

• Paprika, to taste (optional)

• 3 slices Japanese milk bread (or similar)

• Oil, for frying

Milk bread is what you’re supposed to use if you can find it. I couldn’t, so I used brioche as a substitute, and it worked great.

From here, you’ll get the full directions, complete with helpful tricks and techniques to make sure you’re eating just as good as Celina. Subscribe and let’s get cooking.