A staple on Japanese convenience-store shelves, tamago sando is made by mashing boiled eggs with mayonnaise and sandwiching them between soft, crustless bread. Slightly creamy yolks give the sandwich a filling, wonderfully soft texture.
Gently lower the eggs into boiling water and cook for 9 minutes, then immediately transfer to iced water. This cooking time leaves the yolks creamy.
Roughly mash the peeled eggs with a fork and mix with mayonnaise, mustard, salt and black pepper. Leave some visible pieces of egg.
Spread a thin layer of butter on one side of each bread slice. Add a thick layer of egg salad and cover with a second slice. Cut off the crusts and halve the sandwich.
Put the eggs in iced water immediately after boiling to prevent a gray ring forming around the yolks. For a neater cut, wrap the sandwich in plastic wrap and refrigerate for 10 minutes before slicing. Allergens: contains egg, wheat (gluten), and milk and dairy products.
Yumurtaları 9 dakika haşlayıp ekledim, sarısı tam kremamsı kaldı; mayonezi azıcık artırdım.
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