Japanese Egg Sandwich (Tamago Sando) Recipe
Introduction
Japanese Egg Sandwich, or Tamago Sando, is a simple yet delicious treat featuring creamy egg salad nestled between soft, fluffy Japanese milk bread. This comforting sandwich is perfect for a quick lunch or snack, offering a delicate balance of flavors with just a hint of sweetness.
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
- Step 1: Prepare an ice bath in a large bowl by filling it with cold water and ice.
- Step 2: Bring a medium pot of water to a boil, ensuring the water will fully cover the eggs. Carefully lower the eggs into the boiling water using a ladle.
- Step 3: Boil the eggs for 7 minutes for medium soft-boiled eggs, then turn off the heat and let them sit in the hot water 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 cooking.
- Step 4: Peel the eggs while still lukewarm. Place peeled eggs in a large bowl and mash with a fork until broken into small pieces, about the size of a pea but not minced.
- Step 5: Add sugar, salt, and pepper to the mashed eggs. Continue mashing to blend the seasoning evenly. Add Japanese mayonnaise and milk (if using hard boiled eggs) and mix thoroughly. Adjust seasoning to taste.
- Step 6: To assemble the sandwiches, spread 1/2 tablespoon of softened butter evenly on each slice of bread.
- Step 7: Spread the egg salad evenly onto one buttered slice of bread. Place the other slice on top with the buttered side down. Gently press the sandwich and then carefully slice off the crusts.
- Step 8: Repeat assembly for the second sandwich. Garnish with sliced chives if desired.
- Step 9: Cut the sandwiches in half and serve immediately for the best texture and flavor.
Tips & Variations
- Use Japanese milk bread for the softest texture, but soft white sandwich bread can be a substitute.
- Japanese mayonnaise gives a unique flavor, but you can substitute with high-quality regular mayo if needed.
- Adding a splash of rice vinegar to the egg salad adds a gentle tang and balances richness.
- For added texture, finely chopped cucumber or celery can be mixed into the egg salad.
- To make the sandwich ahead, keep the bread slices and egg salad separate until ready to serve to prevent sogginess.
Storage
Wrap each sandwich tightly in plastic wrap and store in the refrigerator for up to 24 hours. For the best taste and texture, enjoy the sandwich fresh. If stored, let the sandwich come to room temperature or toast lightly before serving.
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 in a pinch, but Japanese mayonnaise tends to be creamier and slightly sweeter, which complements this sandwich well.
What type of bread is best for Tamago Sando?
Japanese milk bread (shokupan) is ideal due to its soft, fluffy texture and slight sweetness. If you can’t find it, use a soft white sandwich bread as a substitute.
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Japanese Egg Sandwich (Tamago Sando) Recipe
- Total Time: 22 minutes
- Yield: 2 sandwiches 1x
Description
A classic Japanese Egg Sandwich, known as Tamago Sando, featuring soft-boiled eggs mixed into a creamy egg salad with Japanese mayonnaise, sandwiched between fluffy Japanese milk bread slices. This recipe provides step-by-step instructions to create the perfect balance of light, creamy, and savory flavors in a simple yet satisfying sandwich.
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
- 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 cold water to create an ice bath. This will be used to stop the eggs from cooking after boiling.
- Boil the eggs: Bring a medium-sized pot of water to a rolling boil, ensuring the water is deep enough to cover the eggs. Using a ladle, carefully lower the eggs into the boiling water. Boil the eggs for 7 minutes for medium soft boiled or 10 minutes for hard boiled. After boiling, turn off the heat and let the eggs sit in hot water for 1 additional minute if soft boiled.
- Cool and peel the eggs: Immediately transfer the eggs to the prepared ice bath and let them sit for 2 minutes to halt cooking, keeping them lukewarm for easier peeling. Peel the eggs carefully once cooled slightly.
- Make the egg salad: Place the peeled eggs into a large bowl and mash them with a fork until the pieces are smaller than a pea but not fully minced. Add sugar, salt, and black pepper to the eggs, continuing to mash gradually. Optionally, use a paring knife for easier mashing and breaking up the eggs.
- Mix in mayonnaise and milk: Add the Japanese mayonnaise to the mashed eggs along with the milk if using hard boiled eggs. Stir everything together until well combined. Taste and adjust seasoning by adding more salt, pepper, or mayonnaise if desired.
- Prepare the bread: Spread half a tablespoon of softened unsalted butter evenly onto each slice of Japanese milk bread. This adds flavor and prevents sogginess from the egg salad.
- Assemble the sandwiches: Evenly spread a generous amount of the egg salad onto one slice of buttered bread. Place another slice of bread on top, butter side down, pressing gently to unify the sandwich layers. Remove the crusts from the sandwich carefully using a sharp knife. Repeat for the second sandwich.
- Garnish and serve: Optionally sprinkle sliced chives on top of the egg salad before closing the sandwich or as a garnish on the plate. Cut each sandwich in half and serve immediately for best texture and flavor.
- Storage instructions: If not serving immediately, wrap each sandwich tightly in plastic wrap and store in the refrigerator. Consume within one day for optimal freshness.
Notes
- For a creamier texture, ensure to mash the eggs into small but not completely smooth pieces.
- Using Japanese milk bread is essential for the characteristic soft and pillowy texture of the sandwich.
- Adjust the mayonnaise quantity according to your preferred creaminess level.
- Soft boiled eggs provide a richer, slightly runny yolk which enhances the salad; hard boiled eggs require a touch of milk to moisten the mixture.
- The crust removal is traditional for Tamago Sando to create a delicate bite.
- Consume sandwiches fresh to avoid sogginess and maintain the bread’s softness.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Sandwich
- Method: Boiling
- Cuisine: Japanese
Keywords: Japanese egg sandwich, Tamago Sando, egg salad sandwich, Japanese mayonnaise sandwich, soft boiled eggs, milk bread sandwich
