Japanese Egg Salad Sando from Cafe Sebastian.
FOR THE EGGS
Eggs: 1100 g (sliced, cooked, and cut into 1/2 moons, 1/4 inch thick)
Cornichons: 50 g (finely minced)
Shallots: 60 g (finely minced)
Capers: 26 g (quickly rinsed and minced)
Cornichon brine: 20 g
Lemon juice: 4 g
Sea salt: 4 g
FOR THE EGG YOLK TRUFFLE SALAD
Dijon mustard: 320 g
Duke's mayo: 220 g
Kewpie mayo: 110 g
Truffle oil: 14 g
Truffle paste: 8 g
A silky, luxurious take on the classic egg salad sandwich, Kilgore’s version layers high-quality eggs, Kewpie mayonnaise, and soft milk bread for a refined yet comforting bite.
"For me an egg salad sandwich is a very classic American Home recipe," says Chef Kilgore. "Using high-quality eggs, of course, is the most important part, with the goal of highlighting the natural creaminess of the eggs with Japanese kewpie mayonnaise in between soft milk bread."
- Bring 3 liters of water to a boil and add 12 g kosher salt.
- Once the water is boiling, gently add the eggs and cook for 14 minutes.
- Remove the eggs and transfer them to an ice bath for 5 minutes.
- Crack each egg with a spoon and roll it gently between your hands to loosen the shell.
- Peel each egg starting at the large end, dipping it in a bowl of water to help remove the shell cleanly.
- Once all eggs are peeled, cut them in half and remove the yolks. Reserve the yolks for the Egg Yolk Truffle Salad.
- Rinse the whites one by one to remove any remaining yolk.
- Use a clean towel to dry the egg whites and line them up on a tray.
- Refrigerate until needed.
- Process the yolks, cornichons, shallots, and capers in a food processor.
- Add the mustard and both mayonnaises and pulse to combine.
- Add the chopped egg whites to a large mixing bowl.
- Add the yolk mixture to one side of the same bowl.
- With a whisk, incorporate about 20 percent of the sliced egg whites into the yolk mixture until it forms a paste.
- Fold in the remaining ingredients gently with a rubber spatula, taking care not to break the egg whites.
- Spoon the mixture onto sliced Japanese milk bread with fresh lettuces.
- Cut in half and serve.
