Name: Japanese Egg Sandwich (Tamago Sando) Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Japanese
Ingredients: 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; 4 slices Japanese milk bread; 2 tablespoons unsalted butter, softened; Chives, sliced (for garnish) (Optional)

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Introduction

The Japanese Egg Sandwich, or Tamago Sando, is a simple yet delicious dish featuring creamy egg salad nestled between soft, fluffy milk bread. This comforting sandwich is perfect for breakfast, lunch, or a light snack, showcasing the delicate balance of flavors typical in Japanese cuisine.

The image shows four sandwiches closely placed in a row on a white marbled surface. Each sandwich has two thick, soft layers of pale white bread with a smooth texture, enclosing one layer of creamy, chunky egg salad filling. The filling is yellow with pieces of white eggs mixed in and sprinkled with small green onion slices on top, adding a fresh contrast. The sandwiches are cut into neat rectangles, showcasing the filling inside. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: Prepare an ice bath by filling a large bowl with ice and water.
Step 2: Bring a medium pot of water to a boil, enough to cover the eggs completely. Carefully lower the eggs into the boiling water using a ladle.
Step 3: Boil the eggs for 7 minutes for medium soft-boiled eggs, then turn off the heat and let them sit in hot water for 1 minute. For hard-boiled eggs, boil for 10 minutes.
Step 4: Transfer the eggs immediately to the ice bath for 2 minutes to stop cooking. Remove while still lukewarm and peel the shells off.
Step 5: Place the peeled eggs in a large bowl and mash them with a fork until broken into pieces smaller than a pea but larger than minced. A paring knife can help with mashing if needed.
Step 6: Add sugar, salt, and black pepper to the mashed eggs and continue mashing to combine well.
Step 7: Stir in the Japanese mayonnaise and milk (if using hard-boiled eggs). Taste and adjust seasoning or mayonnaise as desired.
Step 8: Spread 1/2 tablespoon of softened butter evenly on each slice of bread.
Step 9: Spread the egg salad evenly over one slice of bread, then top with another slice, buttered side down. Gently press together and slice off the crusts.
Step 10: Repeat for the second sandwich, garnish with sliced chives if desired, cut in half, and serve immediately.

Tips & Variations

Use Japanese milk bread for its signature softness, but any soft white bread will work in a pinch.
Adjust the mayonnaise amount to your preferred creaminess level.
Add a pinch of mustard powder or a dash of soy sauce for a subtle flavor twist.
Chilling the egg salad before assembling helps it set and makes spreading easier.

Storage

Wrap each sandwich tightly with plastic wrap and store in the refrigerator for up to 2 days. For best texture, enjoy the sandwiches fresh. If stored, bring them to room temperature before serving or eat cold. Avoid freezing as it will affect the bread’s softness.

How to Serve

The image shows four egg salad sandwiches arranged closely on a dark wooden board, each sandwich made of two thick slices of soft white bread with a creamy, chunky egg salad filling in the center. The egg salad layer is bright yellow with bits of white, showing chopped boiled eggs mixed with a smooth mayo-like dressing. The sandwiches are cut into neat rectangles with clean edges. Nearby, there are two small round bowls, one with coarse salt and a small wooden spoon, and the other with ground black pepper. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular mayonnaise instead of Japanese mayonnaise?

Yes, but Japanese mayonnaise typically has a richer, slightly sweeter flavor that enhances the sandwich. Using a good-quality mayo will still yield tasty results.

What is the best way to peel soft-boiled eggs?

After cooling the eggs in an ice bath, gently tap them on a hard surface and peel starting from the wider end where there’s an air pocket. Peeling under running water can help remove stubborn shells.