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Japanese Egg Sandwich (Tamago Sando) Recipe

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4.2 from 14 reviews

This classic Japanese Egg Sandwich, or Tamago Sando, features a creamy and flavorful egg salad made from perfectly boiled eggs, Japanese mayonnaise, and a touch of seasoning, sandwiched between slices of soft Japanese milk bread. It’s a quick and delightful meal perfect for breakfast, lunch, or a light snack.

Ingredients

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)
  • 4 tablespoons Japanese mayonnaise

Sandwich

  • 4 slices Japanese milk bread
  • 2 tablespoons unsalted butter, softened
  • Chives, sliced (for garnish) (Optional)

Instructions

  1. Prepare an ice bath: Fill a large bowl with ice and cold water to create an ice bath for rapidly cooling the eggs after boiling.
  2. Boil the eggs: Bring a medium-sized pot of water to a rolling boil. The water should be deep enough to cover the eggs completely. Carefully lower the eggs into the boiling water using a ladle. Boil for 7 minutes for medium soft-boiled eggs, then turn off the heat and let the eggs sit in the hot water for 1 minute. For hard-boiled eggs, boil for 10 minutes.
  3. Cool and peel the eggs: Immediately transfer the boiled eggs to the ice bath to stop the cooking process and cool them down for about 2 minutes, keeping them lukewarm. Peel the eggs carefully once cooled.
  4. Make the egg salad: Transfer peeled eggs to a large bowl. Mash the eggs with a fork into pieces smaller than a pea but larger than minced. Add sugar, salt, and black pepper. Continue mashing to desired texture; using a paring knife can help break up lumps. Stir in the Japanese mayonnaise and milk (if using hard boiled eggs). Mix thoroughly and taste; adjust seasoning or mayonnaise as needed.
  5. Prepare the bread: Spread 1/2 tablespoon of softened unsalted butter evenly on one side of each slice of Japanese milk bread.
  6. Assemble the sandwiches: Spread the prepared egg salad evenly over the buttered side of one slice of bread. Top with another slice, buttered side down. Gently press the sandwiches to compact them slightly. Using a sharp knife, cut off the crusts to achieve the classic Japanese sandwhich aesthetic.
  7. Garnish and serve: Optionally, sprinkle sliced chives on top of the egg salad before closing the sandwich for a fresh, subtle onion flavor. Cut each sandwich in half and serve immediately for the best texture and taste.
  8. Storage: Wrap each sandwich tightly with plastic wrap and store in the refrigerator for up to 2 days to maintain freshness.

Notes

  • Using medium soft boiled eggs will give the sandwich a creamy, slightly runny texture, while hard boiled eggs will provide a firmer egg salad.
  • Japanese milk bread is preferred for its soft, fluffy texture that complements the creamy egg salad perfectly. If unavailable, a similarly soft white bread can be used.
  • Japanese mayonnaise adds a distinct umami flavor and creaminess; alternatively, a good quality mayo like Kewpie can be used.
  • The optional milk or plant milk added to the egg salad helps to smooth out the mixture when using hard-boiled eggs.
  • Removing the crusts is traditional and makes the sandwich easier to eat and visually appealing.

Find it online: https://bitezly.com/japanese-egg-sandwich-tamago-sando-recipe/