Japanese 7-Eleven Egg Sandwich (Tamago Sando)
A copycat of Japan's beloved 7-Eleven egg sandwich: a creamy filling of steamed egg, Kewpie mayonnaise, and umami seasoning tucked between pillowy crustless milk bread. The sieved yolk and finely diced white give it that signature smooth-yet-textured bite.
Nutrition· per serving · estimated
Ingredients8 items
Instructions
- 1
Add about 2 cups of water to a steamer and bring to a boil.
- 2
Place the cold eggs into the steamer, keeping them off the sides so the whites don't scorch. Cover and steam for 12-13 minutes.
13:00 timer - 3
Transfer the eggs to a bowl of ice water and cool quickly, then peel.
- 4
Separate the yolks from the whites. Push the yolks through a fine sieve into a bowl to collect a powder-like yolk.
- 5
Finely chop the egg whites into about 5mm cubes.
- 6
Add the Kewpie mayonnaise, salt, sugar, rice wine vinegar, and umami seasoning to the sieved yolk and mix well until paste-like.
- 7
Stir the diced egg white into the filling until evenly combined.
- 8
Stack the shokupan in pairs and trim off the crusts. Thinly spread butter on the inside surface of each slice.
- 9
Spread a third of the filling onto one slice of each pair, keeping the middle slightly thicker, then top with the second slice buttered-side down and press gently but firmly.
- 10
Cut each sandwich diagonally with a sharp knife and transfer to a plate with the cut side facing up.
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