Japanese Egg Sandwich (Tamago Sando)
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
Directions
- 1
To make the egg salad
- 2
Prepare an ice bath in a big bowl.
- 3
Bring a medium-sized pot of water to boil. The water level should be high enough to cover the eggs. Once the water is boiling, carefully lower the eggs using a ladle. Boil for 7 minutes (*Footnote 2), then turn off the heat and let the eggs sit for 1 minute for medium soft boiled eggs. Boil for 10 minutes for hard boiled eggs. Once done, immediately transfer the eggs to the ice bath and let sit for 2 minutes to stop cooking, but remove them while they’re still lukewarm. Then peel the eggs.
- 4
Transfer the peeled eggs to a large bowl. Mash the eggs with a fork a few times to break them up. Add the sugar, salt and pepper. Keep mashing the eggs into small pieces that are smaller than a pea but larger than minced. You can use a paring knife to assist in the mashing, which might make it easier.
- 5
Add the mayonnaise (and milk, if you are using hard boiled eggs). Mix everything together. Taste the egg salad and add more salt, pepper, or mayonnaise if needed.
- 6
To cook and assemble the sandwich
- 7
To assemble one sandwich, spread 1/2 tablespoon of the butter evenly onto each slice of bread. Evenly spread the egg salad onto one slice of bread. Put the other slice of bread on top, buttered side down. Gently press the bread down. Then slice the crust off the bread. Assemble the other sandwich using the same method. Garnish with chives, if using.
- 8
Cut the sandwiches in half and serve immediately.
- 9
To Store
- 10
To store the sandwiches, wrap up each sandwich with plastic wrap and store it in the fridge for up to 2 days.
Japanese Egg Sandwich (Tamago Sando)
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About this Recipe
Craving the delightfully simple yet incredibly satisfying Japanese Egg Sandwich, also known as Tamago Sando? This recipe brings the iconic convenience store favorite right to your kitchen, offering an easy path to that perfect creamy bite.
Why This Japanese Egg Sandwich Works
What sets a true tamago sando apart is the irresistible combination of incredibly creamy egg salad nestled between slices of exceptionally light and fluffy Japanese milk bread. This recipe highlights that essential balance, ensuring each sandwich is not only simple to assemble but also holds up beautifully, making it perfect for a grab-and-go meal. The use of quality ingredients like Pete and Gerry's Organic Eggs and authentic Japanese mayonnaise is key to achieving that signature flavor.
What to Expect from Your Tamago Sando
Prepare for a delicate culinary experience where every bite is a harmonious blend of textures and subtle flavors. The egg salad, rich and smooth, melts in your mouth, while the soft, slightly sweet Japanese milk bread provides the perfect tender embrace. You'll find this a truly comforting and satisfying light meal. Despite its refined taste, assembling this tamago sando is remarkably straightforward, offering a quick yet elegant solution for a satisfying snack or lunch.
Customization & Variations: While the classic tamago sando is perfect as is, you have a few simple ways to tailor it. You can opt for a splash of milk or plant milk in your egg salad for an even creamier consistency, adapting easily for dietary preferences. For a touch of freshness and color, a sprinkle of sliced chives makes a lovely optional garnish.
Serving & Context: This delightful Japanese Egg Sandwich is wonderfully versatile. It's an ideal choice for a light lunch, a sophisticated snack, or even packed neatly into a kid's lunchbox. Its robust nature means it travels well, delivering a taste of Japan wherever you go.