10 large eggs *note 4 of these will be used to make a jammy egg for the middle of the sandwich*
4 tbsp of Kewpie Mayo
1 tsp of sugar
Salt and Pepper to taste
¼ tsp of onion powder
2 bowls of ice water
Potato Ricer or Grater
Milk Bread or Brioche Bread, sliced
Instapot
Optional: top with spicy mayo or kimchi
Instructions
Add 6 eggs in your Instapot, cook at high pressure for 5 minutes, then release pressure. Remove the eggs from Instapot and place immediately in iced water. Let it sit for 5 minutes, then peel off the shells.
Fill a medium sized pot with water, place on medium/high heat, and let it come to a rolling boil. Add in 4 eggs, cover, and cook for 6 minutes. Once the 6 minutes are up, remove the eggs and place them immediately in ice water. Let it sit for 5 minutes, then peel off the shells, and set aside on a seperate plate
Take out a large bowl. Using a potato ricer or grater, take the 6 eggs that you cooked in the instapot, and rice/grate the eggs. Add kewpie mayo, sugar, salt, pepper, onion powder and mix.
Assembly: one slice of bread (either milk or brioche), spread a heaping scoop of riced egg salad, place one jammy egg on top of the egg salad, add another heaping scoop of egg salad, and top with a slice of bread. When you cut this in half your jammy egg will be so yummy and gooey! Optional: Top with spicy mayo and Kimchi!
Ingredients
Instructions