Japanese Egg Sandwich (Tamago Sando) Recipe

Introduction

The Japanese Egg Sandwich, or Tamago Sando, is a delightfully simple and creamy sandwich featuring soft boiled eggs mixed with Japanese mayonnaise. This comforting treat is perfect for a quick lunch or snack, offering a delicious balance of fluffy bread and rich, flavorful egg salad.

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

1. Step 1: Prepare an ice bath by filling a large bowl with ice and water. Bring a medium-sized pot of water to a boil, ensuring there is enough water to cover the eggs.
2. Step 2: 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 them sit for 1 minute. For hard boiled eggs, boil for 10 minutes. Immediately transfer the eggs to the ice bath and let sit for 2 minutes to stop the cooking. Remove them while still lukewarm and peel.
3. Step 3: Place the peeled eggs into a large bowl and mash them with a fork until broken into small pieces, smaller than a pea but not minced. Adding sugar, salt, and pepper, continue mashing. A paring knife can help with this step.
4. Step 4: Stir in the Japanese mayonnaise and milk (if using hard boiled eggs). Mix thoroughly, tasting and adjusting seasoning as desired.
5. Step 5: To assemble one sandwich, spread 1/2 tablespoon of softened butter evenly on each slice of bread. Spread the egg salad evenly over one slice, then place the other slice on top, buttered side down. Gently press the sandwich and trim off the crusts. Repeat for the second sandwich.
6. Step 6: Garnish with sliced chives if desired. Cut each sandwich in half and serve immediately.

Tips & Variations

• Use Japanese milk bread for the softest, fluffiest texture and authentic flavor.
• Adjust the amount of mayonnaise to make the egg salad creamier or firmer according to your preference.
• Try adding a pinch of wasabi or finely chopped pickled ginger for a subtle kick.
• If you prefer fully firm egg texture, use hard boiled eggs and add the optional milk to keep the salad moist.

Storage

Wrap each sandwich tightly in plastic wrap and store in the refrigerator for up to one day. The sandwich is best enjoyed fresh, as the bread can become soggy over time. When ready to eat, you can slice and serve straight from the fridge; reheating is not recommended to preserve the texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular mayonnaise instead of Japanese mayonnaise?

Yes, you can use regular mayonnaise if Japanese mayonnaise is not available. However, Japanese mayonnaise has a slightly sweeter and richer flavor that contributes to the authentic taste of the sandwich.

How do I get the perfect soft boiled egg for this sandwich?

Boil the eggs for 7 minutes, then turn off the heat and let them sit for 1 minute before placing them in an ice bath. This method will give you medium soft boiled eggs that are easy to mash and have a creamy yolk ideal for the egg salad.

Japanese Egg Sandwich (Tamago Sando) Recipe

Print Recipe

★★★★★

4.6 from 118 reviews

A classic Japanese Egg Sandwich, known as Tamago Sando, featuring fluffy soft or hard boiled eggs mixed with creamy Japanese mayonnaise, lightly seasoned and sandwiched between slices of soft, buttery Japanese milk bread. This recipe yields a delicate and flavorful sandwich perfect for a quick breakfast or a light lunch.

• Author: Sophie
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 2 sandwiches 1x
• Category: Sandwich
• Method: Boiling
• Cuisine: Japanese
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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, for hard boiled eggs)
• 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 for cooling the eggs immediately after boiling.
2. Boil Eggs: Bring a medium pot of water to a rolling boil, ensuring the water level is high enough to cover the eggs. Carefully lower the eggs into the boiling water using a ladle.
3. Cooking Time: Boil eggs for 7 minutes for medium soft-boiled results, then turn off heat and let sit for 1 minute. For hard-boiled eggs, boil for 10 minutes. Immediately transfer eggs to ice bath for 2 minutes to halt cooking, then peel while still lukewarm.
4. Make Egg Salad: Place peeled eggs in a large bowl and mash with a fork until broke into small pieces between pea size and minced. Use a paring knife if desired to achieve texture.
5. Season Egg Salad: Add sugar, salt, and pepper to the mashed eggs and continue mashing to combine evenly.
6. Add Mayonnaise and Milk: Mix in Japanese mayonnaise and 1 to 2 teaspoons of milk if using hard boiled eggs to loosen the salad. Adjust seasoning to taste.
7. Prepare Bread: Spread 1/2 tablespoon softened unsalted butter evenly onto each slice of Japanese milk bread.
8. Assemble Sandwiches: Spread egg salad evenly on one buttered slice of bread, then top with the other buttered slice, butter side down. Gently press sandwich together.
9. Trim and Garnish: Slice off the crusts carefully and cut sandwiches in half. Garnish with optional sliced chives if desired.
10. Serve: Serve immediately for the best texture and flavor.
11. Storage: Wrap each sandwich tightly in plastic wrap and refrigerate. Consume within 1-2 days for freshness.

Notes

• Soft boiled eggs (7 minutes) give a creamier texture to the egg salad, while hard boiled eggs result in a firmer salad.
• Using Japanese milk bread offers a soft, fluffy texture traditional to Tamago Sando.
• Japanese mayonnaise adds a richer and slightly sweeter flavor compared to standard mayo.
• Milk or plant milk is optional but helps soften the salad when using hard boiled eggs.
• Removing crusts is customary for a smooth and neat sandwich appearance.
• For best results, use fresh eggs and consume sandwiches shortly after preparation.

Keywords: Japanese egg sandwich, Tamago Sando, egg salad sandwich, Japanese milk bread, soft boiled eggs, easy Japanese sandwiches