Egg Sandos (Japanese Convenience Store Style)

yearning for 7/11 egg sandos

Egg Sandos (Japanese Convenience Store Style)

I yearn for a Japanese 7/11 on the regular. Since I don’t live near one (or anywhere close to Japan), I’ve started making these egg sandos at home, and they’ve totally hit the spot. Mine are stuffed with a soft-boiled egg, ham, and cheese. It is super simple, super satisfying, and ideal for a grab-and-go breakfast.

Wrapped in saran wrap and chilled in the fridge, they held up beautifully all week. The bread stayed soft, the egg salad kept everything moist, and they doubled as an easy daytime snack. I will be making these again.

Recipe

Ingredients

• 10 eggs

• 1 tsp sugar

• 1 tsp salt

• 2 Tbsp milk

• ¼ cup Kewpie mayo

• 8 slices Japanese milk bread (or any soft white bread)

• 4 slices American cheese

• 4 slices ham

Directions

1. In a medium pot, bring enough water to a rolling boil to fully cover the eggs.

2. Once boiling, carefully lower the eggs in and cook for 7–8 minutes, depending on how runny you like your yolks.

3. Immediately transfer eggs to an ice bath and let them cool completely before peeling.

4. Mash 6 of the eggs in a bowl using a fork. Try to keep the pieces a consistent size.

5. Add sugar, salt, milk, and Kewpie mayo to the bowl and stir everything together until well combined.

6. Slice the remaining 4 eggs in half lengthwise and set aside.

Assembly

1. Lay out a slice of bread and spread a thin layer of the egg salad mixture.

2. Place two halved soft-boiled egg cut-side down in the middle (this is what gives the sandwich that signature yolk moment when you slice it).

3. Add a slice of cheese and a slice of ham on top.

4. Sandwich everything together with another slice of bread.

5. Wrap the whole sandwich tightly in saran wrap.

6. If you want that perfect yolk reveal, draw a line on the saran wrap where you should slice, so you hit the egg just right when cutting.

7. Chill in the fridge for at least 1 hour to help everything set and make cutting easier.

8. Cut and enjoy! Best served cold, straight from the fridge

   

   

   

   

Storage

I wrapped each sandwich half individually in saran wrap and stored them in the fridge. They stayed fresh for 3–4 days, and the bread never got soggy. These are the ultimate fridge-friendly breakfast.