“If egg salad can be a showstopper, this is it.”

If you’ve spent time on the culinary corners of TikTok lately, chances are high that you’ve seen at least one dazzling creation from Owen Han. His creative and delicious sandwiches are so mouthwatering that we can’t wait to get our hands on his upcoming cookbook, Stacked: The Art of the Perfect Sandwich. It’s out Oct. 15, but because our stomachs are really rumbling for more, we got you a special sneak peek!

For a special sandwich-themed edition of Good Taste, our weekly cooking newsletter, Han shared the recipe for his Japanese Egg Sando, which is one of the delectable dishes you’ll find in Stacked. Not only does it look absolutely beautiful, but it’s a unique spin on a very familiar meal.

“Egg salad sandwiches don’t usually hold many surprises, but that is not the case with my version of this Japanese classic,” Han says. “The salad itself is based on the familiar hard-boiled eggs, but the sandwich also has whole boiled eggs that show their jammy, golden centers to make you extra-hungry to bite into this beauty. If egg salad can be a showstopper, this is it.”

Can’t wait to take a bite? Here’s how to make it.

Owen Han’s Japanese Egg Sando recipe

Ingredients (for two sandwiches)

8 high-quality large eggs, preferably organic

3 tablespoons mayonnaise, preferably Kewpie

1 tablespoon minced scallion, white and pale green parts only

2 teaspoons Dijon mustard

1 teaspoon unseasoned rice vinegar

Fine sea salt and freshly ground black pepper

4 slices Japanese-style milk bread or white sandwich bread, lightly toasted

3 tablespoons mayonnaise, preferably Kewpie, or softened butter

Instructions

1. You’ll cook the eggs in one pot, but half will be timed to the jammy yolk stage and removed, and the remainder will simmer until hard-boiled. To begin, place a bowl of iced water near the stove. Bring a medium saucepan of water to a full boil over high heat (be sure you have enough water to completely cover the eggs when they are added). The saucepan should be just large enough to hold the eggs in a single layer so they won’t move too much. Using a slotted spoon, gently transfer the eggs to the water, being careful to avoid cracking. Adjust the heat so the water is boiling but isn’t disrupting the eggs. Set a timer and cook for seven minutes.

2. Using the slotted spoon, transfer four of the eggs to the ice water. (These will be the eggs with soft and jammy yolks, the way I like them.) Keep the remaining eggs in the water and boil for five minutes more. Remove the jammy eggs from the ice water and set them aside. Using the slotted spoon, transfer the hard-boiled eggs to the ice water, adding more ice as needed. Let the hard-boiled eggs chill in the ice water for at least five minutes.

3. Rap the chilled first batch of (jammy) eggs all over on the work counter to crack the shells. Starting at the wide end, and working under a stream of cold running water, peel the eggs. Set these eggs aside.

4. Make the egg salad. Rap and peel the chilled hard-boiled eggs (the second batch) under a stream of cold running water. Cut in half and transfer the egg yolks only to a medium bowl and mash well with a fork. Finely chop the egg whites and add to the mashed yolks. Mix in the mayonnaise, the scallion, mustard, and vinegar. Season with salt and pepper.

5. To make each sandwich, spread the toast with half the mayonnaise. Spread one slice with half of the egg salad in a mound. Nestle two soft-boiled eggs in the center of the egg salad, with the egg tips running vertically. Cap with the second toast slice, mayonnaise side down, and press gently to even out the salad. Place the sandwich on a dinner plate. Using a serrated knife, cut through the center of the sandwich horizontally, which will slice through the whole eggs to reveal the centers.