Egg Sando Recipe
Japanese Egg Sando
Egg Sando Recipe
I’ve been watching way too many Japan vlogs lately, and they’ve been making me crave Family Mart’s famichiki. A lot of people pair it with an egg sando, so I decided to give it a try. First of all, this combo goes crazy. Second, it turned out way better than I expected. Third, I don’t know if it’s exactly like the famichiki egg sando since I’ve never had the real thing, but the chicken was juicy, the egg salad was creamy, and together they were amazing. I had my boyfriend and parents try it and they loved it! My boyfriend actually ate almost all of them, so I think it’s a good sign that these were good. Here’s the egg sando recipe first (and you can check out my version of famichiki here).
Notes
Eggs: I like a higher ratio of yolks to whites. It makes the egg salad creamier and gives it a richer color.
Cool eggs: It’s way easier to peel cold eggs. An ice bath right after boiling helps them peel perfectly.
Recipe (Makes 4 sandwiches)
You can cut them in half to serve with the chicken.
Ingredients
8 slices white bread or milk bread
8 eggs (5 whole eggs + 3 yolks; I gave the extra whites to my dogs)
½ tsp sugar
½ tsp salt, more to taste
Black pepper, to taste
1 Tbsp milk
¼ cup Kewpie mayo (add more if you like it creamier)
Directions
In a large pot, cover eggs with water and bring to a boil. Once boiling, reduce heat to medium-high and cook for 10 minutes.
Transfer eggs to an ice bath to stop the cooking. Let cool completely, then peel.
In a large bowl, mash the eggs with a fork or cut them into small pieces with kitchen scissors for even chunks.
Add sugar, salt, pepper, milk, and Kewpie mayo. Mix until creamy. Taste and adjust seasoning or mayo as needed.
Spread evenly onto slices of bread.
Wrap each sandwich in plastic wrap and chill in the fridge for 1 hour before cutting in half. (The flavor develops more as it rests.)
Pair it with famichiki, and you’ve got a convenience store classic at home.