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Recipe inspired by the Japanese Tamago Sando, a creamy boiled egg sandwich, adapted with a personal touch.
Recipe Video
Ingredients
- 4units de Eggs
- 1generous amount de Ricotta Cheese Spread
- 1small amount de Mayonnaise opcional
- 1to taste de Cream Cheese opcional
- 1to taste de Heavy Cream opcional
- 1to taste de Scallions (Green Onions)
- Thick Sliced Sandwich BreadSubstitui por: Chocopan, se disponível
Instructions
Boil the eggs. If possible, remove them from the water after 5 minutes, although cooking them for 10 minutes results in a better final product.
Dica: Cooking for 10 minutes can result in a firmer texture.
Peel the hard-boiled eggs and separate the yolks from the whites.
Finely chop the cooked egg whites.
Mash the egg yolks vigorously with a fork until a paste-like consistency is achieved.
Dica: The goal is to give creaminess to the yolk.
Incorporate the creamy ingredients (ricotta cheese spread, mayonnaise, cream cheese, heavy cream) into the mashed yolk, mixing well to create the base of the filling.
Dica: Mayonnaise was added as a complement to the ricotta cheese spread to achieve the desired level of creaminess.
Add the chopped egg whites to the creamy yolk mixture.
Add chopped scallions to the egg salad mixture, adjusting to taste.
Dica: This ingredient is a personal touch.
Assemble the sandwich using the thickest sliced sandwich bread available, spreading the egg salad mixture evenly.
Dica: If consuming later, wrap the sandwich tightly in plastic wrap and refrigerate immediately.
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Dietary Info
Allergens Present
Nutrition Facts
TACO Table - per serving
- Energy605 kcal30%
- Carbohydrates12 g4%
- Protein53 g71%
- Total Fat37 g67%
- Dietary Fiber1 g4%
*Daily reference values based on a 2,000 kcal diet (ANVISA). Data calculated from the TACO Table (UNICAMP).
Cuisine Type
japonesaRequired Equipment
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