Japanese Egg Sando

Name: Japanese Egg Sando
Ingredients: 5 Free-range eggs; enough to fully submerge the eggs Water; 1 tsp Vinegar; 3 Tbsp Kewpie mayo; 1 Tbsp Whole milk; 1/2 tsp Salt; 1/4 tsp Black pepper; 1/2 tsp (optional) Sugar; Store-bought slices Shokupan (Japanese milk bread); As needed Butter

10 ingredients · from feedthepudge

Ingredients

5 Free-range eggs
enough to fully submerge the eggs Water
1 tsp Vinegar
3 Tbsp Kewpie mayo
1 Tbsp Whole milk
1/2 tsp Salt
1/4 tsp Black pepper
1/2 tsp (optional) Sugar
Store-bought slices Shokupan (Japanese milk bread)
As needed Butter

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Method

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Watch the original: “Japanese Egg Sando” by feedthepudge. All credit for this dish belongs to them — Foodle only wrote the recipe down from the video, so quantities follow what was said aloud and may be approximate. Watch the original for technique. If you cook it, tell them, not us.