Fried Japanese Egg Sandwich

If nothing else, I hope someone remembers me as the girl who taught them how to get perfectly boiled eggs, and this VIRAL Fried Japanese Egg Sandwich by @eatingwithkirby is the perfect opportunity to remind everyone again. 😂

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here’s what you’ll need

• 6 eggs

• thick cut white bread slices, we used Texas Toast

• chives, chopped

• 1/4 cup Kewpie mayo

• a splash of milk

• 1 tsp sugar

• white wine vinegar

• canola oil

• salt 

• pepper

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here’s what you’ll need to do

Place eggs in a pot of water with a glug of white wine vinegar. Bring to a gentle boil.

After 11 minutes, remove eggs and place in a bowl of cold water until cool to the touch.

Gently tap the base of the egg on the counter to crack the shell, then place back in a bowl of ice cold water.

Pro Tip: Vinegar in the boiling water + cracking the base before submerging in cold water helps you get a clean(er) peel every time.

Once cooled, peel your eggs, cut in half, and separate the whites from the yolks.

Chop the whites and place in a bowl.

Press the yolks through a mesh strainer for a finer texture, and add to the bowl.

Add 1/4 cup Kewpie mayo, 1 tsp sugar, and a generous pinch of salt and pepper. Mix well.

Pro Tip: If you’d like a creamier texture to your egg salad, add a small splash of milk. Mix well (again).

Over medium heat, CAREFULLY heat a couple inches of canola oil in a heavy, deep-sided pot (like a Dutch Oven) until it reaches about 350 degrees.

Gently place a thick slice of bread in the HOT oil and fry until golden. This should only take a few seconds.

CAREFULLY remove your golden bread from the HOT oil using tongs and place it on a paper towel-lined plate to cool.

Cut bread in half diagonally. Gently open the inside of each bread triangle and spoon egg salad inside.

Sprinkle with a handful of chopped chives, and enjoy!