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Japanese Crispy Egg Sandwich
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Japanese Crispy Egg Sandwich

40 minServes 3Nutri-Score C€€
from @umacooks_n4 imports0 cooked
Adapt this recipe

what you need

Ingredients

3 people
  • eggs (boiled)Dairy5 pieces
  • mayonnaisePantry45 ml
  • milk (or heavy cream)Dairy15 ml
  • saltSpices2 g
  • black pepper (ground)Spices1 g
  • sugarPantry4 g
  • mustardPantry5 ml
  • Japanese milk bread (crusts removed)Bakery6 pieces
  • eggs (beaten, for coating)Dairy2 pieces
  • panko breadcrumbsBakery80 g
  • frying oil (for deep frying)Pantry500 ml

per serving

Nutrition

472kcal

Carbs
43 g
Proteins
18 g
Fat
25 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl ×2
  • Rolling pin
  • Frying pan
  • Kitchen thermometer

step by step

Method

  1. Make the egg salad

    • Mash the boiled eggs, leaving some bigger pieces for texture.
    • Add the mayonnaise, milk, salt, black pepper, sugar and mustard.
    • Mix until creamy but not too runny.
    Step 1

  2. Prepare the bread

    • Remove the crusts from the bread slices.
    • Lightly flatten each slice with your hands or a rolling pin.
    Step 2

  3. Fill the sandwiches

    • Spread a generous amount of egg salad in the center of a slice, slightly taller in the middle.
    • Top with another slice and press the edges firmly to seal.
    Step 3

  4. Coat the sandwiches

    • Dip each sandwich into the beaten eggs.
    • Coat with panko breadcrumbs, pressing gently so the crumbs stick well.
    Step 4

  5. Fry until golden

    • Heat the oil to 170 °C.
    • Fry the sandwiches until golden brown and crispy.
    Step 5

  6. Serve

    • Cut each sandwich in half and enjoy while hot.
    Step 6
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