Add 1 tsp of salt and 2 large eggs into a pot with cold water. Turn heat to medium and once it starts boiling, simmer for 12 minutes.
Then transfer immediately to cold water. When the eggs cool down, gently tap the eggs on the pan to crack the shell, and peel under running water.
Place the eggs into a bowl and mash them with a fork or knife. Add at least 3 tbsp of Kewpie mayonnaise, 1/2 tsp each of salt and black pepper. If desired, you could also add 1/2 tsp of mustard. Mix everything together well, until it is creamy and smooth.
Place 2 slices of Japanese white bread on a cutting board. Add the egg filling to 1 slice, and then make the sandwich. Wrap it tightly in plastic wrap, and refrigerate for 5-20 minutes.
To remove the crusts, cut through the wrap with a sharp knife. Wipe the knife with a moist paper towel each time you cut the bread. Once all the crusts have been removed, slice the sandwich in half. Japanese egg sandwich is done! Now make a snack with the leftover crusts. Heat the vegetable oil on high in a pan, waiting until the oil gets hot enough to deep fry.
Drop in the bread crusts, and deep fry them until they are golden brown. Then quickly remove them from the oil and drain.
While they are still hot, sprinkle the fried crusts with sugar to taste. Bread Crust Snack is done!We hope you enjoy your "TOKYO FLAVORS, NEW YORK STYLE" meal! Itadakimasu!
