Japanese Egg Sandwich (Tamago Sando) Recipe
This Japanese Egg Sandwich, known as Tamago Sando, features soft-boiled eggs mixed with creamy Japanese mayonnaise, lightly seasoned and sandwiched between soft, buttery Japanese milk bread. It’s a simple, comforting, and flavorful sandwich perfect for breakfast or a light meal.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 sandwiches 1x
- Category: Sandwich
- Method: Stovetop
- Cuisine: Japanese
- Diet: Halal
Ingredients
Scale
Egg Salad
- 6 large Pete and Gerry’s Organic Eggs
- 1/4 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 to 2 teaspoons milk or plant milk (optional for hard boiled eggs)
- 4 tablespoons Japanese mayonnaise
Sandwich
- 4 slices Japanese milk bread
- 2 tablespoons unsalted butter, softened
- Chives, sliced (for garnish, optional)
Instructions
- Prepare the ice bath: Fill a large bowl with ice and cold water to create an ice bath which will stop the eggs from cooking after boiling.
- Boil the eggs: Bring a medium-sized pot of water to a boil. Ensure the water level is sufficient to cover the eggs. Using a ladle, gently lower the eggs into the boiling water. Boil for 7 minutes for medium soft boiled eggs, then turn off the heat and let the eggs sit in the water for 1 minute. For hard boiled eggs, boil for 10 minutes. Immediately transfer eggs to the ice bath and let sit for 2 minutes to stop the cooking, then remove while still lukewarm.
- Peel the eggs: Carefully peel the lukewarm eggs and transfer them to a large bowl.
- Mash the eggs: Use a fork to mash the eggs into small pieces smaller than a pea but larger than minced. Use a paring knife if needed to assist with mashing.
- Season the egg mixture: Add sugar, salt, and ground black pepper to the mashed eggs. Mix thoroughly, then add the Japanese mayonnaise and milk (only if using hard boiled eggs). Stir well and taste, adjusting seasoning or mayonnaise if needed.
- Prepare the bread: Spread 1/2 tablespoon of softened unsalted butter evenly onto each slice of Japanese milk bread.
- Assemble the sandwiches: Spread the egg salad evenly onto one slice of bread. Place the second slice on top, buttered side down. Gently press the sandwich together and slice off the crusts.
- Garnish and serve: Cut the sandwiches in half. Garnish with sliced chives if desired, and serve immediately.
- Storage: To store leftovers, wrap sandwiches tightly in plastic wrap and refrigerate. Consume within 1-2 days for best freshness.
Notes
- You can choose to make medium soft boiled or hard boiled eggs depending on your preference; milk in the egg salad is optional and typically added only with hard boiled eggs to enhance creaminess.
- Japanese milk bread is preferred for its soft and fluffy texture, but any soft white bread can be used as a substitute.
- Japanese mayonnaise adds a distinctive umami flavor; if unavailable, use a mild, creamy mayonnaise.
- Removing crusts is traditional and makes the sandwich more delicate and enjoyable.
- Serve immediately for the best texture; refrigerate leftovers but note the bread may become denser.
Keywords: Japanese Egg Sandwich, Tamago Sando, Japanese sandwich, egg salad sandwich, soft boiled eggs, Japanese milk bread, simple sandwich recipe
