Japanese Egg Sandwich (Tamago Sando) Recipe

Introduction

The Japanese Egg Sandwich, or Tamago Sando, is a delightfully creamy and tender egg salad nestled between soft, fluffy milk bread. This simple yet elegant sandwich is perfect for a quick lunch or a comforting snack any time of day.

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 cold water.
2. Step 2: Bring a medium-sized pot of water to a boil, ensuring the water level is enough to cover the eggs. Using a ladle, carefully lower the eggs into the boiling water.
3. Step 3: Boil the eggs for 7 minutes for medium soft boiled eggs or 10 minutes for hard boiled eggs. After boiling, turn off the heat and let the eggs sit in the water for 1 additional minute if medium soft boiled.
4. Step 4: Immediately transfer the eggs to the ice bath and let them sit for 2 minutes to stop cooking. Remove the eggs while still lukewarm and gently peel them.
5. Step 5: Place the peeled eggs in a large bowl and mash with a fork until the pieces are small—smaller than a pea but not too finely minced. Use a paring knife if needed to assist mashing.
6. Step 6: Add sugar, salt, and ground black pepper to the mashed eggs and continue mashing until combined.
7. Step 7: Stir in Japanese mayonnaise and milk (if using hard boiled eggs). Mix well and taste the egg salad, adding more seasoning or mayo as desired.
8. Step 8: To assemble the sandwich, spread 1/2 tablespoon of softened butter evenly on each slice of bread.
9. Step 9: Spread the prepared egg salad evenly over one slice of bread. Place the other buttered slice on top, buttered side down, and gently press the sandwich together.
10. Step 10: Carefully slice off the crusts, then cut the sandwich in half. Garnish with sliced chives if desired and serve immediately.

Tips & Variations

• For a creamier texture, use a generous amount of Japanese mayonnaise, which is slightly sweeter and richer than regular mayo.
• Try adding a pinch of dashi powder or a little soy sauce to the egg salad for an umami boost.
• Use thick, fluffy Japanese milk bread (shokupan) for the authentic soft texture typical of Tamago Sando.
• If you prefer, substitute chives with finely chopped scallions or omit garnish altogether.

Storage

Wrap each sandwich tightly in plastic wrap and store in the refrigerator. For best taste and texture, consume within 24 hours. To reheat, it’s best to enjoy the sandwich cold or at room temperature as the fluffy bread and creamy filling are best served fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular mayonnaise instead of Japanese mayonnaise?

Yes, you can substitute regular mayonnaise, but Japanese mayonnaise tends to be sweeter and richer, giving the sandwich its characteristic flavor.

How do I know when to boil the eggs for medium soft boiled eggs?

Boil the eggs for 7 minutes, then turn off the heat and let them sit for 1 minute in the hot water before transferring to an ice bath. This results in perfectly soft but set yolks.

Japanese Egg Sandwich (Tamago Sando) Recipe

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5 from 238 reviews

The Japanese Egg Sandwich, or Tamago Sando, is a creamy, fluffy, and delicate sandwich made using soft or hard-boiled eggs mixed with Japanese mayonnaise and seasoned lightly to enhance the comforting flavors. This sandwich features the iconic soft, pillowy Japanese milk bread, making it a perfect snack or light meal with a subtle sweetness and savory depth.

• Author: Daniel
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 22 minutes
• Yield: 2 sandwiches 1x
• Category: Sandwich
• Method: Stovetop
• 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 teaspoons milk or plant milk (optional, for hard boiled eggs)
• 4 tablespoons Japanese mayonnaise

Sandwich Assembly

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

Instructions

1. Prepare the ice bath: Fill a large bowl with ice and water to create an ice bath, which will stop the eggs from cooking further after boiling.
2. Boil the eggs: Bring a medium pot of water to a boil, enough to fully submerge the eggs. Carefully lower 6 eggs into the boiling water using a ladle. Boil for 7 minutes for medium soft boiled eggs or 10 minutes for hard boiled eggs. After boiling, turn off the heat, and let the eggs sit in the water for 1 additional minute for medium soft boiled eggs.
3. Cool and peel eggs: Immediately transfer the eggs to the prepared ice bath and let sit for 2 minutes to stop the cooking process. Remove eggs while still lukewarm, then peel the shells off carefully.
4. Mash the eggs: Place the peeled eggs in a large bowl and mash them with a fork until broken into pieces smaller than a pea but not minced. Using a paring knife can help with even mashing.
5. Season and mix: Add sugar, salt, and black pepper to the mashed eggs. Stir in 4 tablespoons of Japanese mayonnaise, and add milk if using hard boiled eggs for a creamier texture. Adjust salt, pepper, or mayonnaise to taste.
6. Butter the bread: Spread 1/2 tablespoon of softened unsalted butter evenly on each slice of Japanese milk bread to enhance flavor and prevent sogginess.
7. Assemble the sandwich: Spread the egg salad evenly over one buttered slice of bread. Place another slice on top, butter side down. Press gently to adhere. Slice off the crusts carefully for a clean, traditional Japanese look.
8. Garnish and serve: Optional: sprinkle sliced fresh chives over the egg salad before topping with the second bread slice. Cut the sandwich in half and serve immediately while fresh.
9. Store leftovers: Wrap sandwiches individually in plastic wrap and refrigerate. Consume within 1-2 days for best freshness.

Notes

• The milk or plant milk is optional and primarily used when making hard boiled eggs to add extra creaminess to the egg salad.
• Adjust the boiling time based on your preferred egg consistency; 7 minutes yields medium soft boiled eggs, 10 minutes yields hard boiled eggs.
• Removing the sandwich crust is traditional in Japan and creates a soft texture, but it can be left on if preferred.
• Japanese mayonnaise adds a unique tangy sweetness that is key to the authentic flavor of this sandwich. Kewpie brand is ideal.
• Serve the sandwich immediately for the best texture; refrigerating may make the bread slightly soggy over time.

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