Name: Japanese Egg Sandwich
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Japanese
Ingredients: 6 large eggs; 1/4 teaspoon sugar; 1/4 teaspoon salt; 1/4 teaspoon ground black pepper; 1–2 teaspoons milk or plant-based milk (optional); 4 tablespoons Japanese mayonnaise; 4 slices Japanese milk bread; 2 tablespoons unsalted butter, softened; Chives, sliced (optional, for garnish)

Why You’ll Love This Recipe

This recipe stands out for its delicate balance of flavors and textures. The use of Japanese mayonnaise adds a unique tanginess and creaminess to the egg salad, while the milk bread provides a soft, slightly sweet base that complements the filling perfectly. It’s easy to prepare, requires minimal ingredients, and delivers a satisfying meal that’s both comforting and delicious.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

6 large eggs
1/4 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 to 2 teaspoons milk or plant-based milk (optional)
4 tablespoons Japanese mayonnaise
4 slices Japanese milk bread
2 tablespoons unsalted butter, softened
Chives, sliced (optional, for garnish)

Directions

Prepare an ice bath in a large bowl.
Boil the eggs: Bring a medium-sized pot of water to a boil, ensuring there’s enough water to cover the eggs. Once boiling, carefully lower the eggs into the water using a ladle. Boil for 7 minutes for medium soft-boiled eggs, then turn off the heat and let the eggs sit for 1 minute. For hard-boiled eggs, boil for 10 minutes.
Cool the eggs: Immediately transfer the eggs to the ice bath and let them sit for 2 minutes to stop the cooking process. Remove them while they’re still lukewarm, then peel the eggs.
Prepare the egg salad: In a bowl, mash the peeled eggs with sugar, salt, pepper, milk (if using), and Japanese mayonnaise until the mixture reaches your desired consistency.
Assemble the sandwiches: Spread softened butter on one side of each slice of bread. Divide the egg salad evenly between two slices, spreading it over the buttered side. Top with the remaining bread slices, buttered side down.
Serve: For a traditional presentation, trim the crusts off the sandwiches and cut them in half. Garnish with sliced chives if desired.

Servings and Timing

Servings: 2 sandwiches
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes

Variations

Add a soft-boiled egg: Place a halved soft-boiled egg in the center of the sandwich for a rich, creamy yolk experience.
Incorporate mustard: Mix a small amount of Dijon mustard into the egg salad for added tanginess.
Include vegetables: Add thinly sliced cucumbers or lettuce for extra crunch and freshness.
Use different bread: Substitute Japanese milk bread with brioche or other soft white bread if unavailable.

Storage/Reheating

Storage: Wrap the sandwiches tightly in plastic wrap and store them in the refrigerator for up to 24 hours.
Reheating: These sandwiches are best enjoyed cold or at room temperature. Reheating is not recommended as it may affect the texture of the egg salad and bread.

FAQs

What is Japanese mayonnaise, and can I use regular mayonnaise instead?

Japanese mayonnaise, such as Kewpie, is made with egg yolks and rice vinegar, giving it a richer flavor and creamier texture compared to regular mayonnaise. While you can use regular mayonnaise, the taste will differ slightly.

Can I make this sandwich ahead of time?

Yes, you can prepare the egg salad and assemble the sandwiches ahead of time. Wrap them tightly and store in the refrigerator for up to 24 hours.

What is Japanese milk bread?

Japanese milk bread, or shokupan, is a soft, fluffy white bread with a slightly sweet taste. It’s commonly used in Japanese sandwiches for its light texture.

Can I add other ingredients to the egg salad?

Absolutely! Feel free to customize the egg salad with ingredients like chopped herbs, mustard, or finely diced vegetables to suit your taste.

Is it necessary to trim the crusts off the bread?

Trimming the crusts is traditional for Tamago Sando, providing a uniform, soft texture throughout the sandwich. However, it’s optional based on personal preference.

How can I make the egg salad creamier?

For a creamier texture, add a bit more Japanese mayonnaise or a small amount of milk to the egg salad mixture.

Can I use plant-based milk in the egg salad?

Yes, plant-based milk can be used as a substitute for dairy milk in the egg salad to achieve a similar creamy consistency.

What other breads can I use if I can’t find Japanese milk bread?

If Japanese milk bread isn’t available, opt for other soft white breads like brioche or sandwich bread with a fine crumb and slight sweetness.

How do I prevent the sandwich from becoming soggy?

Spreading a thin layer of butter on the bread before adding the egg salad creates a barrier that helps prevent sogginess.

Can I freeze the egg salad or the assembled sandwich?

Freezing is not recommended, as it can alter the texture of the egg salad and bread upon thawing.

Conclusion

The Japanese Egg Sandwich, or Tamago Sando, is a delightful fusion of simplicity and flavor. With its creamy egg filling and soft, fluffy bread, it’s a versatile dish perfect for any time of day. Whether you’re enjoying it as a quick breakfast, a light lunch, or a satisfying snack, this sandwich is sure to become a favorite in your culinary repertoire.