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
