I'm going to show you my take on the world-famous tamago sando, plus how to make a version of a mayonnaise so addictive, it literally has a cult following. If that wasn't enough, I'm also going to tease an upcoming video for the world's most critically-acclaimed white bread.
Ingredients
- eggs: 4 piece
- mayonnaise: 0.5 cup
- kosher salt: 0.25 tsp
- white sugar: 0.75 tsp
- Dijon mustard: 1 tsp
- hot sauce: 3 dashes (to taste)
- lemon juice: 1 tsp (freshly squeezed)
- rice vinegar: 2 tsp
- kosher salt: 0.5 tsp (to taste)
- white sugar: 0.25 tsp
- cayenne pepper: 1 pinch
- heavy cream: 1 Tbsp
- soft white bread: 4 slices
- unsalted butter: 1 Tbsp (softened)
Metric Conversion
Stages of cooking
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Place eggs in the bottom of a saucepan. Add 1/4 inch of water. Heat over medium-high heat and bring to a boil. Cover and steam for 11 minutes. Turn off the heat and drain water carefully; pour cold water over and let cool.
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Mix mayonnaise, salt, sugar, mustard, hot sauce, lemon juice, and vinegar for Kewpie-style mayonnaise together. Cover with plastic wrap and refrigerate until needed.
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Peel eggs. Mash in a shallow bowl with the side and back of a fork until desired texture is reached. Add salt, sugar, cayenne, heavy cream, and 3 tablespoons Kewpie-style mayonnaise. Stir to combine. Wrap and refrigerate until well chilled, at least 1 hour. Taste and adjust seasonings.
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Butter bread slices and use 1/2 of the egg salad on each sandwich. Cut crusts off before serving if you're fancy.
