Method
- 01
First in a medium pot filled with enough water, bring to a boil over high heat. Optional: Add salt and vinegar here to make the peeling process easier. Carefully lower room temperature eggs into boiling water. Reduce to medium-high heat and boil eggs for 13 minutes covered.
- 02
Once boiled, remove hard-boiled eggs with a slotted spoon and transfer them to a large bowl filled with cold water and ice (or an ice bath).
- 03
Once eggs are cool to touch, crack and peel them with the back of the spoon starting from the less pointy side of the egg as there's a small gap where you can insert the spoon to easily peel away the egg shell.
- 04
Carefully run a sharp knife around the yolk to gently separate egg yolks from the whites. Transfer whites into another large bowl.
- 05
Then run yolks through a fine sieve set over a large 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.
- 06
Finely dice egg whites with a knife. Transfer egg whites into bowl with egg yolk.
- 07
To your eggs, add salt, black pepper, sugar and Japanese mayo. Mix with a spatula until creamy.
- 08
Cut your brioche buns into half about 95% of the way. If you're using sandwich bread, skip this step.
- 09
Scoop an equal portion of your egg salad onto the bun or a slice of bread and close it with the other piece. Optional: Garnish with dried parsley. Enjoy!
