Creamy Japanese Tamago Sando

Step 1

Bring pot of water to boil. Optionally but recommended, add salt and vinegar to prevent egg leakage from possible cracked eggs and vinegar to make peeling easier.

Step 2

Boil your eggs for 13 minutes covered (not shown in video). Once boiled, transfer to an ice bathe. Crack and peel them.

Step 3

Carefully run a sharp knife around the yolk to gently separate egg yolks from the whites. Transfer whites into another bowl.

Step 4

Run yolks through a fine sieve set over a mixing bowl. Use the back of a spatula or spoon to push the egg through the sieve until your egg yolks are finely grated. Make sure to scrape the back of the sieve for more egg yolk.

Step 5

Finely dice egg whites.

Step 6

Combine egg yolks and whites. Season with salt, black pepper, sugar and Japanese mayo.

Step 7

Mix with a spatula until creamy.

Step 8

Cut your brioche buns into half about 90% of the way. Spoon your egg salad into the bun. Garnish with dried parsley.