To add a nice texture and an incomparable taste to this sandwich, we incorporate a poached egg. A pinch of Japanese curry is a wonderful final touch! Makes two sandwiches.
- 4 eggs
- ⅓ cup mayonnaise
- ½ Tbsp Soya Sauce (Japanese if possible)
- ½ tsp sugar
- ½ tsp toasted sesame oil
- 1 Tbsp Japanese curry, ground
- 2 green onions, sliced
- Salt and pepper to taste
- 4 slices of bread
Put the eggs in a pan of cold water and place on high heat.
Set the timer to 6 minutes, once the water begins to boil. Remove one egg from the pan and place in a bowl of cold water to stop cooking. Set aside the soft boiled egg for assembling the sandwiches.
Allow the remaining eggs to boil for 4 more minutes until hard-boiled.
Cool the eggs and remove the shells.
Blend the mayonnaise, sugar, sesame oil, spices, green onion, salt and pepper together.
Chop the hard-boiled eggs and incorporate the mayonnaise. Taste and correct the seasoning if necessary.
Separate the egg salad on to 2 slices of bread. Cut the soft boiled egg in two and put one half into each sandwich.
Close the sandwiches and apply pressure delicately. Remove the crust from the bread if desired and cut the sandwiches in two.