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@sitien0923: Nhà tui đó 🥰🥰 #66đồngtháp #CapCut

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Region: VN
Monday 31 August 2026 09:29:49 GMT
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khunglong1m7_98
+1 мáу кнó тíин 🥑 :
Mình bận quần v ko đó ak😅
2026-08-31 10:32:08
1
goc_nho36
Trọng Nguyễn :
🥰🥰🥰
2026-08-31 09:31:45
0
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Full Recipe↓ Day 54/100 | TAMAGO SANDO 🛒 INGREDIENTS: Servings: 2 - Sandwich bread: 4 slices [Fillings] - Egg: 2 - Pinch of salt and black pepper - Mayonnaise: 2 tbsp - Milk: 2 tsp [Spread] - Butter - Mustard 🧑‍🍳 METHOD: 1. Bring a pot of water to a boil. 2. Gently lower in the eggs and boil for 9 minutes, then transfer to cold water to cool and peel. 3. Separate the yolks from the egg whites. 4. Finely chop the egg whites. 5. Mash the yolks with the seasonings (mayonnaise, milk, salt, and pepper) until smooth, then fold in the chopped egg whites. 6. Spread butter (and optional mustard) on the bread slices, spread the egg salad evenly, and top with the second slice. 7. Wrap tightly in cling film and chill for 20 minutes to set. Slice in half through the plastic, then unwrap to serve. 💡 KEY POINTS: - Some people say you must use Kewpie mayo for authentic Japanese food, but I’d say it’s just a 'nice to have'—not the core of the flavour. I often used non-brand mayo even when I lived in Japan. 👉 Just use standard supermarket mayonnaise. If you want to take it a step further later on, then you can hunt down Kewpie. ⛩️ TRADITIONAL OPTION: - Use Kewpie mayo instead of standard supermarket mayo. ⚠️ DISCLAIMER: Not affiliated with or endorsed by TESCO. #tamagosando #JapaneseRecipes #JapaneseCooking #EasyRecipe #Tesco
Full Recipe↓ Day 54/100 | TAMAGO SANDO 🛒 INGREDIENTS: Servings: 2 - Sandwich bread: 4 slices [Fillings] - Egg: 2 - Pinch of salt and black pepper - Mayonnaise: 2 tbsp - Milk: 2 tsp [Spread] - Butter - Mustard 🧑‍🍳 METHOD: 1. Bring a pot of water to a boil. 2. Gently lower in the eggs and boil for 9 minutes, then transfer to cold water to cool and peel. 3. Separate the yolks from the egg whites. 4. Finely chop the egg whites. 5. Mash the yolks with the seasonings (mayonnaise, milk, salt, and pepper) until smooth, then fold in the chopped egg whites. 6. Spread butter (and optional mustard) on the bread slices, spread the egg salad evenly, and top with the second slice. 7. Wrap tightly in cling film and chill for 20 minutes to set. Slice in half through the plastic, then unwrap to serve. 💡 KEY POINTS: - Some people say you must use Kewpie mayo for authentic Japanese food, but I’d say it’s just a 'nice to have'—not the core of the flavour. I often used non-brand mayo even when I lived in Japan. 👉 Just use standard supermarket mayonnaise. If you want to take it a step further later on, then you can hunt down Kewpie. ⛩️ TRADITIONAL OPTION: - Use Kewpie mayo instead of standard supermarket mayo. ⚠️ DISCLAIMER: Not affiliated with or endorsed by TESCO. #tamagosando #JapaneseRecipes #JapaneseCooking #EasyRecipe #Tesco




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