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Japanese Egg Sandwich (Tamago Sando) Recipe

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4.8 from 130 reviews

The Japanese Egg Sandwich, or Tamago Sando, is a delightful and fluffy sandwich made with soft boiled eggs mashed and mixed into a creamy egg salad with Japanese mayonnaise, sandwiched between soft, pillowy Japanese milk bread. This dish is simple yet delicious, perfect for a quick lunch or snack, featuring a smooth texture and balanced flavors with a hint of sweetness and subtle seasoning.

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 teaspoon 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

  1. Prepare Ice Bath: Fill a large bowl with ice water to create an ice bath. This will be used to stop the eggs from cooking once boiled.
  2. Boil Eggs: Bring a medium-sized pot of water to a rolling boil, ensuring the water level is sufficient to cover the eggs. Using a ladle, carefully lower the eggs into the boiling water. Boil for 7 minutes for medium soft boiled eggs, then turn off the heat and let the eggs sit in the water for 1 minute. For hard boiled eggs, boil for 10 minutes. Immediately transfer the eggs to the ice bath and let them sit for 2 minutes to cool quickly and stop the cooking process, keeping the eggs slightly lukewarm. Then peel the eggs carefully.
  3. Mash Eggs: Transfer the peeled eggs to a large bowl. Use a fork to mash the eggs into pieces smaller than a pea but larger than minced. For easier mashing, use a paring knife to help break up the eggs to achieve the desired chunky texture.
  4. Mix Ingredients: Add sugar, salt, and ground black pepper to the mashed eggs. Stir well to combine. Add the Japanese mayonnaise and milk or plant milk if using hard boiled eggs. Mix thoroughly until smooth and creamy. Taste and adjust seasoning with extra salt, pepper, or mayonnaise as preferred.
  5. Prepare Bread: Spread 1/2 tablespoon of softened unsalted butter evenly onto each slice of Japanese milk bread.
  6. Assemble Sandwich: Evenly spread a generous amount of egg salad onto one slice of buttered bread. Top with another slice of bread, buttered side down. Press down gently to compact the sandwich. Carefully slice off the crusts from all sides for a neat presentation.
  7. Garnish and Serve: Optionally garnish the sandwich with sliced chives for a fresh touch. Cut the sandwich in half and serve immediately for the best texture and flavor.
  8. Storage: To store, wrap each sandwich tightly in plastic wrap and refrigerate. They can be kept fresh for up to 2 days.

Notes

  • Using medium soft boiled eggs gives a creamier egg salad texture, while hard boiled eggs create a firmer texture.
  • The Japanese mayonnaise (such as Kewpie) adds a unique umami flavor and creaminess to the egg salad that differs from regular mayonnaise.
  • Removing crusts is traditional to create a smooth, soft edge which enhances the sandwich’s delicate texture.
  • Adjust sugar and seasoning according to your taste preferences.
  • Milk or plant milk is optional but helps to make the egg salad lighter if hard boiled eggs are used.

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