Japanese Egg Sandwich
The Japanese Egg Sandwich (Tamago Sando) is a creamy, comforting, and elegant twist on a classic egg salad sandwich. Made with Japanese mayonnaise and nestled between soft milk bread, this popular Japanese snack is perfect for breakfast, lunch, or on-the-go bites. It’s easy to make, incredibly satisfying, and bursting with flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 sandwiches
- Category: Sandwiches, Breakfast, Lunch
- Method: Boiled, Assembled
- Cuisine: Japanese
- Diet: Vegetarian
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)
Instructions
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Prepare an ice bath in a large bowl.
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Boil the eggs: In a medium pot, bring water to a boil. Carefully lower in eggs. Boil for 7 minutes for soft-boiled, or 10 minutes for hard-boiled. Turn off heat and let sit 1 minute before transferring to the ice bath.
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Cool & peel: Let eggs chill for 2 minutes, then peel while still slightly warm.
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Make egg salad: In a bowl, mash peeled eggs with sugar, salt, pepper, optional milk, and Japanese mayo until smooth or your desired texture.
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Assemble: Spread butter on one side of each slice of bread. Divide egg mixture between two slices, then top with remaining slices (buttered side down).
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Serve: Trim crusts for a traditional look, slice in half, and garnish with chives if desired.
Notes
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For extra creaminess, increase mayo or add more milk.
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Add Dijon mustard for extra tang.
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To prevent sogginess, always butter the bread before spreading the egg mixture.
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These sandwiches are traditionally served chilled or at room temperature.
Find it online: https://bitezly.com/japanese-egg-sandwich/
