Missing the famous egg sandwich of Japan? Try making your own version
On a recent trip to Japan, I finally got to try the egg sandwich which so many have been raving about. Sold in convenience stores like Family Mart, 7-Eleven, and Lawson, this egg salad sandwich is so popular it has become a must-try for tourists visiting Japan.
But which of these stores sells the best egg sandwich? Is there a difference between them or are they just clones of one another?
To find out, chef JP Anglo did a taste test, which he aired on his YouTube channel. And there is a difference, he concluded. For instance, the egg sandwich in Family Mart had the thickest amount of filling, he found out. The one in Lawson, in contrast, had the thinnest amount of filling, leaving the egg sandwich in 7-Eleven in the middle ground.
Anglo also found a difference in the color, with the one in Family Mart being the brightest orange.
On the other hand, the 7-Eleven sandwich had the softest bread. Still, Anglo preferred the hard-boiled egg texture of the sandwich in Family Mart. It also had an “eggier” taste, which he liked, he said.
In terms of price, the cheapest sandwich was in Family Mart, which cost 280 yen. In Lawson, the price was slightly higher at 289 yen, while 7-Eleven had the costliest sandwich at 334 yen.
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In Manila, a similar type of egg sandwich can be found in some branches of 7-Eleven. The price ranges from P55 to P60, depending on the branch. (Lawson sells a slightly different kind of egg sandwich.)
Although the sandwich is just simple (no lettuce, no bacon, no chips), something about it makes it so appealing. Maybe it’s the Japanese mayonnaise mixed with the eggs that elevates its taste. Unlike regular mayonnaise, Japanese mayonnaise is creamier and smoother, perhaps because it has a higher egg yolk content. This makes it blend more easily with other ingredients, complementing, rather than overpowering, them. In addition, because Japanese mayonnaise uses rice vinegar rather than white vinegar, it’s less acidic, and therefore, less assertive. Its sugar content also gives Japanese mayonnaise a subtle undertone of sweetness.
Adding milk to the filling not only enhances the flavor and creaminess of the egg yolks, it also helps bind the whole mixture together, making it more cohesive. Thus, when you bite into the sandwich, the filling doesn’t fall apart; you can eat it with grace and without making a mess.
With the ingredients being readily available, you can replicate this sandwich at home. Be sure to mash the eggs finely so it will blend well with the other ingredients. For this, a potato masher will do the job quite well. To maximize its flavor, chill the filling in the refrigerator before spreading it on the bread.
Another appeal of this sandwich is the bread. In Japan, they use a soft, fluffy and pillowy bread called shokupan. This may not be available in Manila, but you can scout around for the softest, fluffiest bread you can find. Try French Baker—they have a soft white loaf bread with the crusts already removed (How convenient is that?).
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Japanese egg sandwich
Ingredients:
- 3 large eggs
- 2 tbsps. Japanese mayonnaise
- 1 tbsp. milk
- salt and white pepper, to taste
- 1 ½ tsps. sugar
- 6 slices white bread
- butter, softened for easier spreading
Procedure:
Put the eggs in a saucepan and add enough water to cover. Bring to a boil, then lower heat to a simmer. Simmer until the eggs are hard-cooked. Transfer the eggs to a bowl and pour enough cold water to cover. Let cool, then peel the eggs carefully.
In a bowl, mash the eggs very finely. Blend in the mayonnaise and milk and mix well. Season with salt and pepper to taste. Add the sugar and mix to incorporate the sugar completely. Taste, then correct the seasoning according to taste (if needed). Chill the mixture in the refrigerator for 30 minutes to one hour.
Trim off the crusts from the bread slices. Spread butter on three slices of the bread, corner to corner. Spoon generous helpings of the egg filling onto each slice. Top each slice with another slice of bread to make three sandwiches.
Press the top of each sandwich lightly with your palm to flatten it slightly.
To serve: Slice each sandwich into triangles, rectangles or squares, as desired.
Best served with coffee, tea or a cup of hot chocolate. If not serving immediately, wrap the sandwiches in cling wrap to keep them moist, and store in a container with a lid. Chill in the refrigerator until ready to serve.