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Japanese Egg Sandwich (Tamago Sando) Recipe

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★★★★★

4.8 from 112 reviews

This Japanese Egg Sandwich, or Tamago Sando, offers a creamy and flavorful twist on the classic egg sandwich. Using perfectly boiled eggs mixed with Japanese mayonnaise and a touch of sweetness and seasoning, the egg salad is spread on soft and airy Japanese milk bread, creating a delicate yet satisfying sandwich that’s perfect for breakfast or a light lunch.

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 teaspoons milk or plant milk (Optional)
  • 4 tablespoons Japanese mayonnaise

Sandwich Assembly

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

Instructions

  1. Prepare Ice Bath: Fill a large bowl with ice and water to create an ice bath, which will be used later to stop the eggs from cooking further.
  2. Cook the Eggs: Bring a medium-sized pot of water to a boil, ensuring the water level is high enough to cover the eggs. Using a ladle, carefully immerse the eggs into the boiling water. Boil for 7 minutes for medium-soft boiled eggs or 10 minutes for hard-boiled eggs. Once boiled, turn off the heat and let eggs sit in water for 1 minute.
  3. Cool the Eggs: Immediately transfer the eggs to the prepared ice bath and let them sit for 2 minutes. Remove them while they are still lukewarm, then peel the eggs carefully.
  4. Mash the Eggs: Place peeled eggs in a large bowl and mash with a fork until broken into small pieces smaller than a pea but larger than minced. Use a paring knife if needed to aid the mashing.
  5. Season the Egg Salad: Add sugar, salt, and ground black pepper to the mashed eggs and continue mashing them lightly. For hard-boiled eggs, optionally add 1 to 2 teaspoons of milk or plant milk to help achieve desired creaminess. Mix in 4 tablespoons of Japanese mayonnaise thoroughly. Taste and adjust seasoning or mayonnaise if necessary.
  6. Butter the Bread: Spread 1/2 tablespoon of softened unsalted butter evenly onto each slice of Japanese milk bread.
  7. Assemble the Sandwich: Spread the prepared egg salad evenly over one slice of the buttered bread. Place the other slice of bread on top, buttered side down. Gently press the sandwich down to secure the layers. Slice off the crusts carefully.
  8. Garnish and Serve: Optionally garnish the sandwiches with sliced chives. Cut each sandwich in half and serve immediately.
  9. Storage: To store, wrap each sandwich tightly in plastic wrap and refrigerate. Consume within 2 days for best freshness and quality.

Notes

  • Using Japanese mayonnaise gives the sandwich a distinct creamy flavor typical to Tamago Sando.
  • To achieve the classic soft and fluffy texture, use Japanese milk bread or an equivalent soft sandwich bread.
  • The optional milk or plant milk helps create a creamier egg salad when using hard-boiled eggs.
  • Boiling eggs for 7 minutes yields medium-soft yolks; for firmer yolks, boil for 10 minutes.
  • Removing crusts is traditional and enhances the delicate texture of the sandwich.
  • Consume the sandwiches within 2 days when stored properly to maintain freshness and taste.

Keywords: Japanese Egg Sandwich, Tamago Sando, Japanese Sandwich, Egg Salad Sandwich, Japanese Mayonnaise, Soft Bread Sandwich

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