Japanese egg salad sandwiches 玉子サンド

Egg salad sandwich

1. Bring water to boil in a saucepan over high heat. 
2. Add eggs gently one by one with a ladle. and turn the heat down to middle.
3. Set a timer for 9 minutes. 
4. After 9 minutes, remove the eggs with a ladle and place them into a bowl of cold water. 
5. Remove shell. Cut one egg in half and set aside. 
6. Place two eggs into a mixing bowl and squash them with a folk. 
7. Add chopped scallions to the bowl. 
8. In a separate bowl, mix mayonnaise and milk. Add it to the egg bowl. 
9. Combine all together. 
10. Place two slices of bread on a chopping board. 
11. Mix Japanese mayonnaise, margarine, and mustard. Spread it thinly over the bread. 
12. Place the egg cut in half on the centre of a slice of bread and topped with 1/2 of the egg salad mixture. 
13. Place the other bread on top of the egg salad to sandwich. 
14. Cut it in half to serve. 

Egg omelette *3

1. Crack the eggs into a heat proof square container which is same size of the bread. *4
2. Add dashi powder, water, milk and mayonnaise and mix them breifly. 
3. Microwave it for 1.5 min on 500w. 
4. Remove the container from the microwave and give it a stir. 
5. Put it back into the microwave and cook on same for 30 seconds. 
6. Flip the egg over a sheet of aluminum foil and wrap it to leave for 3 minutes to settle. 
7. Place two slices of bread on a chopping board. 
8. Spread the mayonnaise, margarine and mustard mixture thinly over the bread. 
9. Place the egg omelette on one bread. 
10. Top with another bread on egg omelette to sandwich. 
11. Cut it in half to serve.