The 7-Eleven egg salad sandwich in Japan is weirdly popular abroad! Some of you may have seen my first egg salad sandwich video, but I decided to give it a revamp. It tastes just like the conbini sandwich so if you can’t get to Japan, bring Japan to you!
The original video if you're interested:    • 7-Eleven Japanese Egg Salad Sandwich  
Save the recipe for later: https://incassieskitchen.wixsite.com/...

なぜか多くの外国人もセブンイレブンの卵サンドが大好きです！日本在住の人たちはコンビニに行った方が早いかもしれないですが、海外に住んでいる人は家でも作れます。今回はその卵サンドレシピを紹介します！

Ingredients for these Japanese egg sandwiches:
For 1 sandwich (and a bit!)
Shokupan (or any soft white bread) 2 slices
2 Medium eggs
Kewpie mayonnaise 2.5 tbsp (if using western mayo, add a pinch of sugar)
+Extra mayo for spreading

How to make this tamago sando:
1. Boil eggs for 10 minutes, then immediately cool in ice water for at least 3 minutes, or keep in the fridge for later use.
2. While eggs are boiling, cut the crusts off the bread slices.
3. Peel eggs. Reserve the white of one egg, and blend the rest into a paste.
4. Dice the reserved egg white.
5. Transfer paste and chopped white to a bowl and add mayo, adding more if necessary to reach desired consistency.*
6. Spread a thin layer of mayo on each slice of bread, then spread on the mixture and sandwich them together and you have.. a sandwich!
*If it’s a hot day and your mixture seems runny, leave it in the fridge for 30 minutes to set a bit. It won’t set completely but it will stop it from spilling out!

If you make this, tag me on Instagram!   / incassieskitchen  

卵サンドの材料：
食パン　２枚
卵　２個
マヨネーズ　大さじ2.5
＋マヨネーズ　小さじ１

作り方：
1. 卵を10分茹でる。すぐ氷水に入れて、最低3分そのまま冷える。
2. 茹でる間、パンの耳を切り落とす。耳を捨てないでね！パン粉など作れます。
3. 冷めた卵の殻をむく。卵１個分の卵白を残して、それ以外をミキサーに入れる。ペーストになるまでブレンド。
4. 残した卵白を刻む。
5. ペーストと刻んだ卵白を器に入れて、マヨネーズを加えて混ぜる。
6. 食パン片面にマヨを薄く塗って、１枚の食パンに混ぜた卵を載せる。もう１枚を載せたら完成！

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