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Sandwich aux œufs à la mayonnaise japonaise
Un sandwich japonais moelleux (tamago sando) garni d'une mayonnaise maison à la mirin et au vinaigre de riz, d'œufs durs finement mélangés et de pain de mie ultra‑doux. Idéal pour le déjeuner, le bento ou un snack gourmand.
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Cost Breakdown
Critical Success Points
- • Émulsionner l'huile lentement pour éviter la séparation de la mayonnaise.
- • Cuisson précise des œufs (10 minutes) pour obtenir des œufs durs sans surcuisson.
- • Moudre les jaunes très finement afin d'obtenir une texture lisse dans la garniture.
- • Repos au réfrigérateur après assemblage pour que la garniture se tienne.
Safety Warnings
- • Manipuler les œufs crus avec des ustensiles propres pour éviter la salmonelle.
- • Faire attention à l'eau bouillante lors de la cuisson des œufs.
- • Ne pas laisser la mayonnaise à température ambiante plus de 2 heures.
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