You don't need to use the oven to make fragrant and crispy caramel butter toast ~ Japanese-style egg sandwich

Cooking Instructions

1. The ingredients are pictured, and the mayonnaise is a Japanese Kewpie brand.

   

2. In a pot under cold water, add 1 tablespoon of salt, cover the pot, bring to a boil over high heat, then reduce the heat to medium-low. Cook for a total of 8 minutes. (Add 1 tablespoon of salt to prevent the eggs from bursting)

   

3. After the eggs are taken out, turn off the heat in the hot water pot, and use the residual temperature to heat the water bath to melt the butter and peel the eggs at the same time (cover the pot and simmer)

   

4. Take out the cold water and peel the shell immediately.

   

5. Mash it with a spoon, but don't make it completely mushy, about enough to get to the point in the picture, so as to maintain a certain texture.

   

6. Add the mayonnaise and stir while adding until it reaches the consistency in the picture, about 3 tablespoons of mayonnaise. Add 1 tablespoon of salt and sprinkle with a pinch of pepper. Stir to combine. Taste for yourself and adjust the taste.

   

7. Once the eggs are processed, the butter melts.

   

8. Add 3 tablespoons of sugar to the butter, stir and spread evenly on both sides of the toast. On average, 1 slice of toast requires 2 pieces of small butter. (White sugar can also be replaced with honey/maple syrup/maple syrup, etc.)

   

9. Heat the pan, without pouring oil, over medium-low heat and start frying the toast. Turn over more often, and wait until both sides are golden before cooking. I like to be crispy, as long as it's not mushy.

   

10. If there is luncheon meat/bacon/sausage, pour oil over a hot pan and fry over medium-low heat for 2 minutes.

    

11. Spread the finished mayonnaise on the toast and pile it a little thicker. Top with luncheon meat/bacon etc

    

12. Cut it in half, fix it with a toothpick, and you're ready to eat!