Japanese Egg Sandwich (Tamago Sando) Recipe
This Japanese Egg Sandwich, known as Tamago Sando, is a creamy and fluffy egg salad sandwich made with soft boiled eggs, Japanese mayonnaise, and sweet milk bread. It offers a perfect balance of savory and slightly sweet flavors, with a soft texture that makes it a popular and comforting snack or light meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 sandwiches
- Category: Sandwich
- Method: Boiling
- Cuisine: Japanese
- Diet: Vegetarian
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
- Prepare the ice bath: Fill a large bowl with ice and water to create an ice bath. This will stop the eggs from cooking further and make peeling easier.
- Boil the eggs: Bring a medium-sized pot of water to a boil, ensuring the water level can cover the eggs fully. Gently lower the eggs into the boiling water using a ladle. Boil for 7 minutes for medium soft boiled eggs or 10 minutes for hard boiled eggs. Then turn off the heat and let the eggs sit in the hot water for 1 minute if opting for medium soft boiled.
- Cool and peel the eggs: Immediately transfer the eggs to the ice bath and let them sit for 2 minutes to halt cooking. Remove eggs while still lukewarm and peel the shells off carefully.
- Mash the eggs: Place peeled eggs into a large bowl and mash them with a fork to break into small pieces, smaller than a pea but larger than minced. For easier mashing, use a paring knife if desired.
- Season and mix: Add sugar, salt, and black pepper to the mashed eggs. Mix well, then stir in Japanese mayonnaise and milk if using hard boiled eggs. Adjust seasoning to taste by adding more salt, pepper, or mayonnaise as needed.
- Butter the bread: Spread 1/2 tablespoon of softened unsalted butter evenly on each slice of Japanese milk bread.
- Assemble the sandwiches: Spread the prepared egg salad generously on one slice of buttered bread. Top with another slice of bread, butter side down. Gently press the sandwich together to secure the filling. Slice off the crusts from the sandwich for a clean presentation. Repeat for the second sandwich.
- Garnish and serve: Optionally, sprinkle sliced chives on top for added flavor and color. Cut the sandwiches in half and serve immediately for the best texture and taste.
- Storage: Wrap each sandwich tightly with plastic wrap and store in the refrigerator. Consume within 2 days for optimum freshness.
Notes
- Using soft or medium soft boiled eggs yields creamier, less crumbly egg salad than fully hard boiled eggs.
- Japanese mayonnaise is preferred for its rich umami flavor but regular mayonnaise can be used in a pinch.
- Removing crusts creates the signature soft and delicate Tamago Sando experience.
- Adjust sugar and salt to taste based on egg freshness and personal preference.
- Milk or plant milk is optional but helps loosen the egg salad if it feels too dense.
- Chives add a subtle onion flavor and visual appeal but can be skipped.
