Japanese Egg Sandwich (Tamago Sando) Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
