New
Recipe for Japanese sando egg salad
A good sandwich can make your day. Whether you go for a classic croque monsieur, a tamago sando or a luscious cinnamon bun, in Broodjes van Sam & Joris you’ll find the perfect recipe for every craving. In their new book, Samuel Levie and Joris Bijdendijk share 52 delicious sandwiches, from savory toasted sandwiches and filled rolls to sweet treats. With clear instructions, you’ll learn not only how to bake the bread itself, but also how to top it like a pro. This book is a must-have for anyone who loves a good sandwich. Make this one right away: this Japanese sando egg salad!
door Selisa Moorlag
How to make Japanese sando egg salad
- Bring a pan of water to the boil and add the eggs. After 7 minutes of cooking, remove 1 egg from the pan and run it under a cold tap. Cook the remaining eggs for another 2 minutes, then also run them under a cold tap. Once they have cooled, peel the eggs that were cooked for slightly longer.
- Place the peeled eggs in a bowl and mash them with a fork until fine and crumbly. Mix with the mayonnaise, chives, salt, pepper and heavy cream until you have a light and creamy egg salad.
- Peel the remaining egg and halve it lengthwise. Spread butter on one side of all the bread slices. Divide the egg salad over the buttered side of 2 slices. Gently press half the egg into the egg salad on each sandwich and cover with the other slice of bread. Place the buttered side facing down.
- To serve them Japanese-style, use a sharp bread knife to remove the crusts from the bread, then cut the sandwich in half lengthwise, trying to cut the egg yolk in half so you can see a beautiful cross-section of the egg. If desired, garnish the sandos with some extra finely chopped chives.
Title: Broodjes van Sam & Joris
Authors: Joris Bijdendijk & Samuel Levie
Price: €25
Publisher: Nijgh & van Ditmar
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