Egg Sando Recipe

This super simple egg sando recipe takes just a few minutes to make, and is super simple but super delicious.

'Sando' is the Japanese loadword for 'sandwich', and has become synonymous with thick, generously-filled fluffy sandwiches made with shokupan – Japanese milk bread. One of the most well-known varieties is the egg sando – a simple egg mayo sandwich. And as these have grown more and more popular, they've grown slightly more elaborate, often also featuring an extra jammy yolk egg in the centre.

In this recipe, I'll show you how to make the perfect soft boiled egg to go in the centre of your egg sandwich, along with perfect hard boiled eggs for the egg mayonnaise filling.

For this recipe to go right, you need your eggs at room temperature. Eggs straight from the fridge take longer to cook as they start off colder, and my timings in this recipe are for room temperature eggs. They're also less likely to crack and leak while boiling at room temperature, too.

You can also watch how I make my egg sando on my YouTube channel:

Ready? Let's go.

Ingredients:

3 eggs at room temperature
2 bowls of icy water (so you can separate the hard and soft boiled eggs)
1.5 tbsp mayonnaise
1 spring onion, chopped
Freshly cracked black pepper
Pinch of salt
2 thick slices of shokupan (or white bread)
Slightly salted butter, softened at room temperature

Method:

1. To make your hard boiled eggs, bring a small pan of enough water to cover two eggs to a rolling boil, and gently lower two of your eggs in. Boil for exactly 10 minutes, then immediately fish the eggs out and lower into one bowl of icy water to stop the cooling process.

2. To make the soft boiled eggs, top up your water so it'll cover one egg, bring it back to a rolling boil, and gently lower your remaining egg into it. Boil for exactly six minutes, stirring gently for the first four minutes to centre the yolk, then immediately rescue the egg and lower it into your second bowl of ice water.

3. Peel and mash the two hard boiled eggs in a bowl with a fork, and stir in the mayo, chopped spring onion, black pepper and salt.

4. Generously butter one side of each of your two slices of bread, placing them butter-side-up. Peel the soft boiled egg and place it in the centre of one slice, then spoon the egg may mixture around the egg. Place the second slice of bread butter-side-down on top, pressing gently to compress the sandwich.

5. For a neater sandwich, wrap in baking paper before slicing in half – or you can go ahead and slice the sandwich in half without wrapping. Serve immediately.

Enjoy, and have fun.