5.0
(4)
Your folders
Your folders

Export 5 ingredients for grocery delivery
Step 1
Bring pot of water to boil. Optionally but recommended, add salt and vinegar to prevent egg leakage from possible cracked eggs and vinegar to make peeling easier.
Step 2
Boil your eggs for 13 minutes covered (not shown in video). Once boiled, transfer to an ice bathe. Crack and peel them.
Step 3
Carefully run a sharp knife around the yolk to gently separate egg yolks from the whites. Transfer whites into another bowl.
Step 4
Run yolks through a fine sieve set over a 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.
Step 5
Finely dice egg whites.
Step 6
Combine egg yolks and whites. Season with salt, black pepper, sugar and Japanese mayo.
Step 7
Mix with a spatula until creamy.
Step 8
Cut your brioche buns into half about 90% of the way. Spoon your egg salad into the bun. Garnish with dried parsley.
Your folders

183 viewschristieathome.com
5.0
(4)
13 minutes
Your folders

987 viewsjustonecookbook.com
4.7
(63)
15 minutes
Your folders

299 viewscookerru.com
5.0
(4)
10 minutes
Your folders

474 viewshungryhuy.com
5.0
(3)
20 minutes
Your folders
363 viewsjustonecookbook.com
Your folders

581 viewsallrecipes.com
15
Your folders

417 viewsallrecipes.com
4.6
(38)
10 minutes
Your folders

371 viewscommeaujapon.fr
5.0
(7)
10 minutes
Your folders

330 viewsjustonecookbook.com
Your folders

163 viewsnorecipes.com
5.0
(3)
5 minutes
Your folders
26 viewscookerru.com
5.0
(19)
Your folders

24 viewsfarahjeats.com
5.0
(2)
Your folders

544 viewsjapan.recipetineats.com
5.0
(1)
15 minutes
Your folders

722 viewstiffycooks.com
10 minutes
Your folders

183 viewssylviawakana.com
Your folders

351 viewsbearnakedfood.com
6
Your folders

515 viewsjapan.recipetineats.com
5.0
(1)
5 minutes
Your folders

534 viewshappyketo.com
Your folders
288 viewsiamafoodblog.com