Egg Sando by @simonauscher

19 min

1 serving

🥚

4 large eggs

Eggs

🍞

2 slices

Milk bread

🥚

15 ml

Kimchi mayonnaise

🧂

0.3 g

Salt

⚫

0.2 g

Pepper

🧈

5 g

Butter

  1. Boil

    Bring a saucepan of water to a gentle boil.

  2. Cook
    • egg

    Lower 2 eggs into the boiling water and cook for 6 minutes for jammy soft-boiled eggs.

  3. Cook
    • egg

    Lower the remaining 2 eggs into the boiling water and cook for 9 minutes until hard-boiled.

  4. Transfer
    • egg

    Transfer all cooked eggs to cold water and cool them completely.

  5. Peel
    • egg

    Peel the 2 hard-boiled eggs and 1 soft-boiled egg.

  6. Place
    • egg

    Place the peeled hard-boiled eggs and peeled soft-boiled egg in a mixing bowl.

  7. Mash
    • egg
    • kimchi mayonnaise

    Mash the eggs with 1 tbsp kimchi mayonnaise until creamy with small pieces remaining.

  8. Season
    • salt
    • Eggs

    Season the egg filling with salt and black pepper, then mix until evenly combined.

  9. Melt
    • butter

    Melt 5 g butter in a pan over medium heat.

  10. Toast
    • Japanese milk bread
    • butter

    Toast both slices of Japanese milk bread in the melted butter until golden.

  11. Spread
    • Japanese milk bread
    • egg

    Spread half of the egg filling over 1 toasted bread slice.

  12. Place
    • egg

    Place the reserved unpeeled soft-boiled egg in the center of the filling after peeling it.

  13. Fill
    • egg

    Cover the soft-boiled egg with the remaining filling.

  14. Place
    • Japanese milk bread

    Place the second toasted bread slice on top and press gently to close the sandwich.

  15. Wrap
    • Eggs

    Wrap the sandwich tightly in parchment paper and cut it in half through the centered egg.

Egg Sando by @simonauscher

19 min

1 serving

🥚

4 large eggs

Eggs

🍞

2 slices

Milk bread

🥚

15 ml

Kimchi mayonnaise

🧂

0.3 g

Salt

⚫

0.2 g

Pepper

🧈

5 g

Butter

Preparation Steps

  1. Step 1/15

    Bring a saucepan of water to a gentle boil.

    🍲saucepan

  2. Step 2/15

    Lower 2 eggs into the boiling water and cook for 6 minutes for jammy soft-boiled eggs.

    🥚egg
    🍲saucepan
    🥄slotted spoon

  3. Step 3/15

    Lower the remaining 2 eggs into the boiling water and cook for 9 minutes until hard-boiled.

    🥚egg
    🍲saucepan
    🥄slotted spoon

  4. Step 4/15

    Transfer all cooked eggs to cold water and cool them completely.

    🥚egg
    🥄slotted spoon
    🥣mixing bowl

  5. Step 5/15

    Peel the 2 hard-boiled eggs and 1 soft-boiled egg.

    🥚egg
    🪵cutting board

  6. Step 6/15

    Place the peeled hard-boiled eggs and peeled soft-boiled egg in a mixing bowl.

    🥚egg
    🥣mixing bowl

  7. Step 7/15

    Mash the eggs with 1 tbsp kimchi mayonnaise until creamy with small pieces remaining.

    🥚egg
    🥚kimchi mayonnaise
    🥣mixing bowl
    🍴fork

  8. Step 8/15

    Season the egg filling with salt and black pepper, then mix until evenly combined.

    🧂salt
    ⚫black pepper
    🥣mixing bowl
    🍴fork

  9. Step 9/15

    Melt 5 g butter in a pan over medium heat.

    🧈butter
    🍲saucepan

  10. Step 10/15

    Toast both slices of Japanese milk bread in the melted butter until golden.

    🍞Japanese milk bread
    🧈butter
    🍲saucepan

  11. Step 11/15

    Spread half of the egg filling over 1 toasted bread slice.

    🍞Japanese milk bread
    🥚egg
    🪵cutting board
    🥄spoon

  12. Step 12/15

    Place the reserved unpeeled soft-boiled egg in the center of the filling after peeling it.

    🥚egg
    🪵cutting board

  13. Step 13/15

    Cover the soft-boiled egg with the remaining filling.

    🥚egg
    🪵cutting board
    🥄spoon

  14. Step 14/15

    Place the second toasted bread slice on top and press gently to close the sandwich.

    🍞Japanese milk bread
    🪵cutting board

  15. Step 15/15

    Wrap the sandwich tightly in parchment paper and cut it in half through the centered egg.

    📜parchment paper
    🔪knife
    🪵cutting board

Composition

Ingredients

Types

Eggs, Dairy, Condiment, Seasoning, Fat

Ingredients

Eggs, Milk bread, Kimchi mayonnaise, Salt, Pepper, Butter

Notes

Milk bread (with crust)

Allergens

Egg, Soy, Fish, Milk

Dietetics

Dietary regimen

Vegetarian, Pescatarian

Calories

273 kcal

Macro nutrients

Protein: 14.5g, Total fat: 16.5g, Saturated fat: 5.1g, Carbohydrates: 17.5g, Dietary fiber: 1.1g, Sugars: 3.2g, Cholesterol: 415mg

Nutritional Information

Minerals

Sodium: 510mg, Calcium: 105mg, Iron: 2.5mg, Potassium: 170mg, Phosphorus: 175mg, Selenium: 31mcg

Vitamins

Vitamin A: 245mcg RAE, Vitamin D: 2.2mcg, Vitamin B12: 1.2mcg, Folate: 66mcg DFE, Vitamin E: 1.8mg

Preparation

Time Information

Preparation

10 minutes

Cooking

9 minutes

Overall

19 minutes

Difficulty

Level

Medium (2/4)

Steps

15 steps

Equipments

Utensils

saucepan, mixing bowl, slotted spoon, fork, knife, cutting board, spoon, parchment paper

Appliances

Stove, Toaster

Type

Type

Type Of Dish

Main Course, Snack, Breakfast

Occasions

Breakfast, Brunch, Lunch, Picnic

Origin

Source

Platform

instagram

Original Creator

@simonauscher

Origin

Cuisine

Japanese, Korean

Geographic

Japan, Asia

Various

Aspect

Texture

Creamy, Jammy, Soft, Toasted, Buttery

Flavors

Savory, Rich, Creamy, Spicy, Tangy, Buttery, Umami

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep wrapped,Do not leave out longer than 2 hours), fridge : 24 hours (Store tightly wrapped in an airtight container,Keep at or below 4°C / 40°F,Best eaten on the day of preparation), freezer : 0 min (Not recommended because the egg filling and bread texture deteriorate)