You know that iconic Japanese egg sando from 7-Eleven… the soft, cloud-like bread and the creamy, silky egg filling? This is my homemade version. It’s rich, fluffy and comforting, but made with all-natural ingredients and no preservatives. The bread is what makes it special: soft, slightly sweet and so fresh it practically melts in your mouth.
That’s where the Panasonic Compact Breadmaker SD-PN100 comes in. It handles all the kneading, rising and baking while I make that luscious egg filling. The compact size means smaller, fresher loaves, which is the key for this style of sandwich. Once you’ve tasted a Japanese-style sando made with fresh bread you’ve made yourself, it’s hard to go back to store-bought.
In collaboration with Panasonic Australia
200g warm water (about 40°C)
¾ tsp dry yeast
25g white sugar 20g skim milk powder
280g strong flour/bread flour
25g unsalted butter, cut into small pieces
5g sea salt
butter, for spreading
6 hard-boiled eggs
2 tbsp Kewpie mayonnaise
1½ tsp Dijon mustard
½ tsp sea salt
½ tsp ground black pepper
- Whisk together the warm water, dry yeast, sugar and milk powder. Pour into the Panasonic breadmaker pan.
- Add the bread flour, sea salt and butter on top.
- Insert the pan into your Panasonic Compact Breadmaker SD-PN100 . Select the Basic setting and the lightest crust option. Press start and let the machine knead, proof and bake.
- When the bread is done, remove it from the pan and cool completely for about 45 minutes so the crumb sets properly.
- While the bread cools, chop the eggs. I like to press mine through a stainless-steel wok strainer so the yolks go creamy and the whites stay in soft little chunks. Mix with mayonnaise, Dijon mustard, salt and pepper. Chill until ready to assemble.
- Butter two thick slices of cooled bread. Pile on the egg mixture so it’s generously filled, then top with the second slice. Trim the crusts if you want that classic sando look, then slice in half.
- Notes: Storage Tips The egg filling can be made ahead and stored in the fridge for up to 2 days. The bread is best eaten fresh but will keep in an airtight container at room temperature for up to 3 days. Marion’s Kitchen Tip Let the bread cool completely before slicing. Warm bread makes for a gummy crumb and a less-than-perfect sando.
