The fluffiest egg sandwich (japanese style egg salad sandwich)

I’ve always loved a good egg salad sandwich, and Japan does them better than the rest. Sadly, I am not in Japan, or going any time soon, so I just have to settle with making my own.

Products used in this video:
Cutting Board – https://amzn.to/3REOJFk
All Clad Pot – https://amzn.to/4aOERla
Park Plaza Knife – https://amzn.to/3uaz48O

#eggsalad #cooking #kitchen #japaneseeggsandwich

Today we are making the fluffiest egg sandwiches so these are kind of Japanese style that’s where they’re kind of modeled after we’re basically going to hard boil some eggs here very simple I’m going to cook five cuz that’s normally enough for about two sandwiches but you could kind of scale this in any

Direction that you want to take it uh fill the water line in the eggs you’re going to start these cold so put the water right above where the eggs fill or like right up to it you don’t want a ton of water in there and then you’re going

To boil these bring it to a boil I like to get it right above this point here a little bit higher than that and we’re good to go and you’re once you bring it up I like to keep it for another 8 to 10 minutes there after you do that you’re going to

Bring them off the heat drain them I like to rinse them a little bit just to kind of start the cooling down process and then I’m going to put them right into a ice water bath where they’re going to sit for probably five or so minutes here we go just drop it them

Into that water you don’t don’t really need to worry about cracking them at this point because they are already hardboiled now we’re going to drain those and we are going to peel them I like to always cut open the first one just to make sure that they’re at the

Level of cooked I want that way I could fix the other four if I need to but that was perfect so go ahead peel the rest then you’re going to want to separate the yolks from the whites do it the best you can uh sometimes they’re easier to pop out than other times

Obviously when you cut them in half they kind of a stick the rest I try to kind of slice down horizontally and pull out the yolk kind of like that that one didn’t work it broke in half this one it worked perfectly and you get that nice little ball of yolk

Out that’s exactly what you’re looking for and now comes the difficult part this is what makes them a little different and fluffier you’re going to run these through some sort of mesh C like this and you’re going to get the the fluffiest little it’s almost like

Running it through a racer you can use a racer if you have one and that’s easier but this will get a little finer of an end result uh but that’s what you’re going for and you’re just keep wiping it off every once in a while but run all of

Your whites through that first as you see it they’re kind of cloudlike they’re nice and beautiful they’re light this is exactly what you’re looking for but this it’s a little timec consuming this is going to take you 10 15 minutes to get all these whites ran

Through but when you’re done if any big pieces fall in just pick them back up throw them back in you’re left with that beautiful looking it’s exactly what you want then move on to the yolks these are much easier you’ll roll through these in 2 minutes super easy and then you’re

Going to be left with this beautiful little bowl of all of your fluffiest egg yolks and egg whites mix them together a little bit I find that’s a lot easier to get a better end result rather than have them separated still and then we’re going to turn this into an egg salad of

Sort I like to use qy Japanese Mayo we’re going to use just about 2 tablespoons of that salt and pepper it according to how you like it but you do need a decent amount to really Elevate an egg salad properly and then comes the one weird ingredient that Japanese egg salads use

And that is sugar this does give it a different flavor than your normal American egg salad so maybe start with a little less Until you realize that you’re cool with the flavor but then just mix that all together as if you’re making a basic regular egg salad but you’ll notice it’s

Much fluffier you know it’s there aren’t the big chunks which is nice it’s this beautiful mixture that’s light perfect colored because you did separate it so you don’t have any nice chunks and then you’re going to throw that into the fridge do taste it make

Sure your salt is fine but I throw that into the fridge for about 20 minutes just to cool them down further and now let’s compile our sandwiches put a little bit of Cy on both sides of your bread that helps the egg salad just kind of mesh well it

Gives it a little extra flavor and I find it does help the egg salad sit better you know doesn’t try to slide off the bread as easily cover that well and then create about a quar of an inch thick flat layer of the egg salad on your sandwich just like that you start

Building it up flattening up a little bit that way when you cut it you get this beautiful cross-section this is just kind of how the stores do it over there you get these beautiful looking slices but just kind of Pat it down where you need to

Make sure it’s nice and then cover it with your other piece of bread and then do what you do with all nice Japanese sandwiches cut off the crust to get that nice flat 90° angle edges I CAU one a little crooked so do a little better

Than me but this is still exactly what you’re looking for cut those edges off and then you’re left with the the most delicious beautiful looking egg salad you can have cut it the Long Way cut it diagonal cut it whatever way you want but here we go let’s get that

Reveal whoosh look at that that is absolutely delicious first bite was incredible check these out let me know what you think fluffiest eggs