Japanese Egg Sandwich (Tamago Sando) Recipe
This Japanese Egg Sandwich, or Tamago Sando, features a creamy egg salad made from soft or hard boiled eggs mixed with Japanese mayonnaise and a touch of seasoning, sandwiched between fluffy Japanese milk bread slices. A comforting and delicate sandwich perfect for breakfast, lunch, or a snack, it highlights the soft, velvety texture and mild savory flavor typical of Japanese cuisine.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 2 sandwiches 1x
- Category: Sandwich
- Method: Stovetop
- Cuisine: Japanese
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 teaspoon milk or plant milk (Optional, if using hard boiled eggs)
- 4 tablespoons Japanese mayonnaise
Sandwich Assembly
- 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 water to create an ice bath, which will be used to stop the cooking process of the eggs.
- Boil the eggs: Bring a medium-sized pot of water to a rolling boil. Ensure the water level is high enough to cover the eggs. Using a ladle, gently lower the eggs into the boiling water. Boil for 7 minutes then turn off the heat and let the eggs sit in the hot water for 1 minute for medium soft boiled eggs. For hard boiled eggs, boil for 10 minutes. Immediately transfer the eggs into the prepared ice bath and let them sit for 2 minutes to halt cooking but keep them slightly warm.
- Peel the eggs: Remove the eggs from the ice bath while still lukewarm and carefully peel off the shells.
- Mash the eggs: Place the peeled eggs in a large bowl and mash them with a fork until they break up into small pieces smaller than a pea but larger than minced. Using a paring knife can help create this texture.
- Season the egg salad: Add sugar, salt, and ground black pepper to the mashed eggs and continue mashing to combine. Add Japanese mayonnaise and milk or plant milk if using hard boiled eggs. Mix thoroughly and taste to adjust seasoning if necessary by adding more salt, pepper, or mayonnaise.
- Prepare the bread: Spread 1/2 tablespoon of softened unsalted butter evenly on each slice of Japanese milk bread.
- Assemble the sandwiches: Spread the egg salad evenly on one slice of the buttered bread. Place the second slice of bread on top, buttered side down. Gently press the sandwich together and carefully slice off the crusts.
- Garnish and serve: Optionally, garnish the sandwich with thinly sliced chives. Cut sandwiches in half if desired and serve immediately for the best texture and flavor.
- Storage: To store leftover sandwiches, wrap each sandwich tightly in plastic wrap and refrigerate. Consume within 1-2 days for optimal freshness.
Notes
- Soft boiled eggs yield a creamier texture; for a firmer egg salad, use hard boiled eggs with added milk or plant milk.
- Japanese mayonnaise is preferred for its mild sweetness and creaminess but regular mayonnaise can be a substitute.
- Use fresh Japanese milk bread (shokupan) for the fluffiest and softest sandwiches.
- Removing crusts is traditional and gives the sandwich a neat, delicate appearance.
- The sandwich is best enjoyed fresh but can be stored wrapped in plastic in the refrigerator for up to 2 days.
- Adjust seasoning to personal preference for salt, pepper, and sweetness.
Keywords: Japanese egg sandwich, Tamago Sando, egg salad sandwich, Japanese milk bread, soft boiled eggs, Japanese mayonnaise
