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Japanese Egg Sandwich (Tamago Sando) Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 47 reviews
  • Author: Elina
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Category: Sandwiches
  • Method: Stovetop
  • Cuisine: Japanese

Description

This Japanese Egg Sandwich, or Tamago Sando, is a simple yet delightful sandwich featuring creamy, slightly sweetened egg salad made from soft or hard boiled eggs, Japanese mayonnaise, and a touch of seasoning. It’s assembled with fluffy Japanese milk bread spread with butter, delivering a perfect balance of soft textures and rich flavors, ideal for a quick lunch or snack.

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

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

Instructions

  1. Prepare an ice bath: Fill a large bowl with ice and water to create an ice bath that will be used to cool the eggs immediately after boiling to halt the cooking process.
  2. Boil the eggs: Bring a medium-sized pot of water to a rolling boil, ensuring the water level is sufficient to cover the eggs. Carefully lower the eggs into the boiling water using a ladle. Boil for 7 minutes for medium soft boiled eggs, then turn off the heat and let the eggs sit for 1 additional minute. For hard boiled eggs, boil for 10 minutes. Immediately transfer eggs to the ice bath to cool for 2 minutes, then peel while still lukewarm.
  3. Mash the eggs: Place peeled eggs in a large bowl and mash gently with a fork until pieces are smaller than a pea but not fully minced. Use a paring knife to assist with mashing if needed.
  4. Season the egg mixture: Add sugar, salt, and ground black pepper to the mashed eggs. Mix thoroughly, then incorporate Japanese mayonnaise and milk if using hard boiled eggs. Stir until well combined. Taste and adjust seasoning if necessary.
  5. Butter the bread: Spread 1/2 tablespoon of softened unsalted butter evenly on one side of each slice of Japanese milk bread.
  6. Assemble the sandwiches: Spread the prepared egg salad evenly on the buttered side of one slice of bread. Place another buttered bread slice on top, with the buttered side facing down. Gently press the sandwich together.
  7. Trim and garnish: Slice the crusts off the sandwich for a neat finish. If desired, garnish with sliced chives on top.
  8. Cut and serve: Cut each sandwich in half and serve immediately for the best taste and texture.
  9. Store leftovers: To keep sandwiches fresh, wrap each tightly in plastic wrap. Store in the refrigerator for up to 2 days.

Notes

  • For softer, creamier egg salad, use medium soft boiled eggs (7 minutes plus 1 minute resting).
  • Milk or plant milk in the egg salad is optional but helps achieve a creamier consistency, especially with hard boiled eggs.
  • Use high-quality Japanese mayonnaise, such as Kewpie, for authentic flavor.
  • Japanese milk bread is ideal due to its soft and fluffy texture; substitute with brioche or other soft bread if unavailable.
  • Removing crusts from the sandwich is traditional and adds to the delicate presentation.

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