Ingredients
Equipment
Method
Preparation Steps
- In a medium pot, boil enough water and optionally add salt and white vinegar.
- Carefully lower the eggs into boiling water, reduce heat, cover and cook for 13 minutes.
- Using a slotted spoon, transfer eggs to a bowl of cold water and ice to cool.
- Once cooled, gently crack and peel the eggs.
- Separate the yolks from the whites and finely chop the whites.
- Sieve yolks into a mixing bowl and mix with chopped egg whites.
- Add salt, pepper, sugar, and Japanese mayo to the egg mixture and stir until creamy.
- Slice the brioche buns in half and fill with the egg salad.
- Optionally, sprinkle with dried parsley before closing the sandwich.
Nutrition
Notes
For optimal flavor, prepare fresh and assemble shortly before serving.