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The Sandwich 100 · make it at home

Egg sandwiches, three ways (Kyoto, Hong Kong, Taipei)

20 min · 2 to 4

Eggs and bread done three ways the world lines up for: a thick, soft Kyoto-style omelet in toasted bread (the Madrague's Corona sandwich), Hong Kong's scrambled egg on soft white toast, and Taipei's flaky shaobing with an egg cooked inside.

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The real one

You need

• For Kyoto: 4 eggs, 3 tbsp dashi or milk, 1 tsp sugar, a pinch of salt, 1 tbsp butter, 2 slices thick white bread, 1 tbsp mayonnaise, 1 tsp mustard, ketchup
• For Hong Kong: 3 eggs, 2 tbsp evaporated milk, a pinch of salt, 1 tbsp butter, 2 slices soft white bread
• For Taipei (quick version): 1 sheet puff pastry, 2 eggs, 1 scallion, chopped, salt, sesame seeds

How to make it

1. Kyoto omelet (8 min): Whisk the eggs with dashi, sugar and salt. Melt the butter in a small square or round pan over medium-low heat, pour in the eggs and stir gently until half-set, then fold into a thick rectangle the size of the bread and cook 1 minute more. It should be soft and wobbly inside.
2. Kyoto build (3 min): Toast the bread, spread with mayonnaise and mustard, lay on the omelet, a stripe of ketchup, close and press gently. Cut in half to show the soft middle.
3. Hong Kong (5 min): Whisk the eggs with the evaporated milk and salt. Melt the butter over low heat, add the eggs and stir slowly with a spatula, pulling the curds in, until just set and glossy, 2 to 3 minutes. Pile onto soft white bread (crusts off if you like) and close. Serve with milk tea.
4. Taipei (15 min): Cut the puff pastry into 2 rectangles, brush with water, sprinkle sesame seeds and bake at 220 C (425 F) until puffed and golden, 12 minutes. Meanwhile fry the eggs beaten with scallion and salt into thin omelets. Split the pastry and tuck an omelet inside.
5. Serve at once, with milk tea, coffee or warm soy milk.

Tips

• Low heat is the whole trick for both the Kyoto omelet and the Hong Kong scramble.
• Real shaobing are layered with lard; puff pastry gives you the same flaky idea at home.

Chef Amazing's own home version, in our words; not any shop's recipe.