Ingredients
Equipment
Method
Preparation Steps
- Begin by bringing a medium pot of water to a vigorous boil over high heat.
- Carefully lower room-temperature large eggs into the boiling water using a slotted spoon and let cook for 13 minutes.
- Transfer the boiled eggs to an ice bath for 5–10 minutes until completely cool.
- Gently tap the cooled eggs on a hard surface and start peeling from the less pointy end.
- Slice each egg in half and separate the yolks from the whites.
- Push the egg yolks through a fine mesh sieve into the bowl with diced egg whites.
- Add salt, white sugar, black pepper, and Japanese mayo to the yolks and whites and mix gently until creamy.
- Carefully slice the brioche buns about 95% through to create a pocket.
- Generously spoon the creamy egg salad mixture into each sliced brioche bun.
- Sprinkle dried parsley on top as a garnish.
Nutrition
Notes
Store in an airtight container in the refrigerator for up to 3 days. Best enjoyed fresh but can be prepared in advance.