Konbi Inspired Egg Salad Sandwich

One thing I absolutely cannot resist is an egg salad sandwich. Perfect hard boiled eggs made even more delicious with creamy mayo, vibrant scallions, and a touch of seasoning, and then spread between two slices of soft white bread? Hold me back. That’s why when Los Angeles-based restaurant Konbi took over the internet with photos of their Instagram-worthy egg salad sandwich, I had to make a similar version myself.

Konbi’s Egg Salad Sandwich

In case you’re not familiar with Konbi, it’s a tiny 10-seater lunch cafe located in the heart of Echo Park in Los Angeles. In a recent interview with KCRW, chefs and owners Akira Akuto and Nick Montgomery spoke about how they opened the restaurant as a nod to Japan’s famous conbinis, or convenience stores, that serve a plethora of delicious to-go foods, including—you guessed it—egg salad sandwiches.

I should pause right here and note that I am by no means an expert on Japanese-style egg salad sandwiches. But I am a fan. My brother has lived in Japan for the better part of the last decade, and I’ve visited him there a handful of times. On most visits, as we trekked through the streets of Tokyo, I’d inevitably find myself perusing the shelves of conbinis, purchasing all sorts of snacks to tide me over until my next meal.

That said, the egg salad sandwich on Konbi’s menu is much fancier than what you’re likely to find in your average conbini. For one, they include a vibrant soft boiled egg in the center of their version. Plus, they add scallions, their own special seasoning, and cut it into perfect, photo-worthy thirds.

All of these enhancements are, in my book, positive ones. So this recipe is inspired by Konbi’s egg salad sandwich. And while it makes a sandwich reminiscent of Japanese-style sandwiches (thanks in large part to kewpie mayo and shokupan; more on that later), I can by no means claim this as authentic. What I can promise you, though, is that it’s delicious. And much tastier and more photogenic than your standard egg salad sandwich.

Tips for Making a Konbi-Inspired Egg Salad Sandwich

• Use shokupan – Perhaps the best thing you can do your for your egg salad sandwiches is to make them using shokupan, or Japanese milk bread. It’s pillowy soft with a super satisfying chew. The best place to find shokupan is at an Asian grocery store or bakery; I often buy mine from 85°C. If you’re unable to find shokupan near you and you’re feeling adventurous, you can try baking your own. Otherwise, feel free to substitute Texas toast, or your preferred white bread. (Hot tip: Cook’s Illustrated says Arnold Country Classics White Bread is great choice.)
• Use kewpie mayo – Kewpie mayo is Japanese style mayo that you can find at any Asian grocery store, as well as on Amazon. It differs from American-style mayo because it’s made with egg yolks instead of whole eggs, giving it a rich taste and a pleasant yellow hue. But the real reason it tastes so great? It has MSG for that extra bump of umami. ::Chef’s kiss::
• Use Vital Farms (or Any Pasture Raised) Eggs – I know it sounds like a small detail, but since eggs really are the star of this show, it’s worth using the good ones. Aside from tasting amazing, I’ve found that Vital Farms eggs have incredibly vibrant yolks much more reminiscent of Japanese eggs than your standard store-bought variety. When soft boiled, they’re a deep orange color, which looks gorgeous in this sandwich. And on your shirt, if you’re a messy eater like I am.

How to Make Perfect Hard Boiled Eggs

I’ll always love my mom for many reasons, but mainly because she taught me this foolproof method for making perfect hard boiled eggs. It works like a charm every time. Here’s how it’s done:

• Place your eggs in a saucepan and cover by one inch with room temperature water.
• Bring the water to a boil over medium-high heat and as soon as it reaches a rolling boil, cover the pan and remove it from the heat.
• Let the eggs cook in the hot water for fifteen minutes.
• Rinse with cold water and peel immediately.

How to Make Perfect Jammy Eggs

Making perfect jammy eggs is, admittedly, a bit more of a challenge. Bloggers all over the internet claim to have the perfect method, but because it only takes a minute or so for eggs to go from too runny to too firm, and because factors like the amount of water you’re using and the size of your eggs affect the timing, it really can take a bit of practice to get right.

That said, this method is a relatively safe bet:

• Bring a saucepan of water to a boil. You’ll need just enough water to cover your eggs by about an inch.
• Gently lower the eggs into the water.
• Boil for eight minutes.
• Immediately drop eggs into an ice bath and peel.

How to Assemble the Sandwiches

Assembling these sandwiches certainly isn’t rocket science, but it’s important to position the jammy eggs correctly and slice in the right places to really highlight those yolks. Here’s a quick visual to show you how it’s done.

Worth the Effort

While this egg salad sandwich takes a bit more effort than most, I can assure you it’s worth it. The things that set this sandwich apart from standard American-style egg salad sandwiches are the bread, the mayo, and, the star of the show: the soft boiled egg nestled right in the middle. Not only does it look stunning, it tastes amazing. It’s a crowd pleaser, for sure.

XO,

Fiona