cphabs
The 2 stooges….
- Dec 21, 2012
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I was watching an espisode of Roy Donovan when the doctor that was treating him, offered him an egg salad sandwich that he took out of his pocket and told Donovan was made by his wife and tasted the best.
This got me thinking about how I have never even contemplated the idea of having egg salad sandwiches. And how much Anthony Bourdain loved his pre-packaged egg salad sandwiches from that mini-mart or dep called "Lawson" in Japan.
So, I've started looking up recipes for an egg salad sandwich and what made those at Lawson so fluffy.
Found this very simple recipe:
This recipe closely mirrors what I would call the best egg salad sandwich I've ever eaten in my life, widely available at "conbini"/convenience stores across Japan. My personal favorite one was at 7-Eleven, but they all have the same idea: super-smooth eggs that don't shy away from mayo, in between soft white bread.
I use a food processor to fluff up the egg salad, and add salt to taste as I puree. Use pepper sparingly; it should be super subtle. (It's better to use pepper that hasn't been freshly ground.) While milk bread is ideal, any soft white bread should do the trick; just make sure the crusts are off. If you don't have kewpie mayo, regular mayo will do (but kewpie mayo is great—and you'll get good use out of a bottle, available online and at most Asian markets).
Makes: 1 sandwich
Prep time: 10 min
Cook time: 10 min
Ingredients
Japanese 7-Eleven Egg Salad Sandwich Recipe on Food52
- 2slices soft white bread (shokupan is best)
- 2hard-boiled eggs
- 3tablespoons kewpie mayonnaise
- Salt and pepper, to taste
Good to know that the fluffy part comes from a food processor. I don't think I need the shokupan bread (we have reasonable facsimiles in our market) but what about the kewpie mayo?
Do you use a similar recipe? Have you experimented? Which works best for you?
I have learned that 1/2 of the quality of a good sandwich/sub is due to the bread used.