Lucky Dragon Supper Club’s Japanese Egg Sandos
Fluffy and rich, these simple sandwiches are the perfect picnic companions.
Welcome to Put on a Spread, a recipe series that takes you inside the kitchens – and dining rooms – of some of our favourite home cooks. For this instalment, Steph from The Lucky Dragon Supper Club shares her recipe for Japanese egg sandos.
A buttery egg filling bursting with a rich egg-yolk flavour, encased between two pieces of soft and pillowy white bread, the Lucky Dragon Supper Club’s take on the famous Japanese egg sando is guaranteed to be a hit at your next picnic, afternoon tea, or Mother’s Day lunch.
These rich and fluffy sandwiches are incredibly simple to make, so if you’re pressed for time and looking to make something with the ingredients you already have at home, look no further than this delectable egg sando recipe.
This recipe is scalable, so if you’re planning on feeding more than 4-6 people, simply double (or triple) your ingredients so all of your guests can enjoy these creamy slices of deliciousness.
Ingredients
- 6 eggs
- ¼ cup Kewpie mayonnaise
- ½ tsp salt
- ¼ tsp pepper
- ½ tsp caster sugar
- 2 tsp milk
- 1 tbsp chopped green onion
- 8 slices white bread, crusts removed
Method
- Fill a pot with water and bring to the boil. Reduce the heat to medium-low.
- Gently place the eggs in the pot and set a timer for 9 minutes.
- While the eggs cook, fill a medium-sized bowl with ice and water.
- Place the 9-minute eggs in the ice bath for 5 minutes.
- Peel the eggs and separate the yolks from the whites.
- Using a potato masher, mash the yolks together. You can also pass the yolks through a sieve for a smoother texture.
- Add the kewpie, salt, pepper, caster sugar, and milk and mix to combine.
- Roughly chop the egg whites to your desired consistency.
- Add the whites to the yolk mixture and combine, adjusting seasoning if necessary.
- Place in the fridge for 10 minutes.
- Spoon 2-3 tbsp of the egg mixture evenly onto each sandwich.
- Using a serrated knife carefully cut the sandos in half with little pressure to avoid smushing the bread.
For more from The Lucky Dragon Supper Club follow her at @luckydragonsupperclub
Photography by Iris & Me. Styling by Audrey Won.
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