Japanese Egg Sandwich (Tamago Sando) Recipe
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.
- 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
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
- Prepare Ice Bath: Fill a large bowl with ice water to create an ice bath for cooling the eggs immediately after boiling.
- 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.
- 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.
- 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.
- Season Egg Salad: Add sugar, salt, and pepper to the mashed eggs and continue mashing to combine evenly.
- 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.
- Prepare Bread: Spread 1/2 tablespoon softened unsalted butter evenly onto each slice of Japanese milk bread.
- 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.
- Trim and Garnish: Slice off the crusts carefully and cut sandwiches in half. Garnish with optional sliced chives if desired.
- Serve: Serve immediately for the best texture and flavor.
- 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
