Sol Foods

Otherwise known as, Tamago sando, or otherwise known as the ‘Cafe Kitsune Egg Salad Sandwich’ is here to revive the classic egg salad sandwich that we all know and love.

This Japanese inspired egg salad sandwich is well known for it’s simplicity, texture, and flavor. The main thing that sets this egg salad apart, and makes it better than any other, is the fact that the eggs are ‘soft boiled’.

So now that you know why we love this sandwich, let’s get into it!

What will you need?

Serving size: This recipe makes just enough for one sandwich.

• 2 slices of white bread
• 3 Medium Eggs
• 40g Kewpie Mayo
• 6g Chives
• 1 Tsp Dijon Mustard
• 1 Tb White wine vinegar
• 1/2 Tsp crushed nori
• 20g Butter
• 1g Salt
• .05g Ground black pepper
• Sprinkle of Nanami Togarashi
• Sprinkle of watercress

Method:

• Fill pot with enough cold water to cover 3 eggs
• Add 1 TB white wine vinegar to water
• Add eggs to pot and bring to a boil
• Allow 2 eggs to cook for approx 8 min
• Set time for one egg to cook for 6 min (this will be the runny egg for the center of the sandwich)

• Once the time is up, run under cold water until eggs feel cold to touch
• In a large bowl, slice and/or grate the eggs depending on your preference (we grated)
• Add Kewpie Mayo, Mustard, Chives, Nori, Salt, Pepper
• Add egg salad to your sliced bread, and place the soft boiled egg in the center of the two bread slices
• Slice in half, add your dash of Nanami Togarashi, watercress, and nori to taste.. then you are good to go!

✨ Chef’s tip: Once you have created your egg salad mixture, add butter to the inside half of the bread. This helps to reduce absorption, and keeps the sandwich nice and fresh.

This is the perfect sandwich for a summer bbq, or day at the beach! Let us know what you think! 🙂

XO,

Julia & Carlos