Description
This Japanese Egg Sandwich, or Tamago Sando, features soft, fluffy Japanese milk bread filled with a creamy, slightly sweet egg salad made from perfectly boiled eggs, Japanese mayonnaise, and subtle seasonings. It’s a beloved comfort food in Japan, perfect for a quick, satisfying lunch or snack.
Ingredients
Scale
Egg Mixture
- 6 large eggs
- 1/4 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1-2 teaspoons milk or plant milk (optional, for hard-boiled eggs)
- 4 tablespoons Japanese mayonnaise
Bread and Butter
- 4 slices Japanese milk bread
- 2 tablespoons unsalted butter, softened
Garnish
- Chives, sliced (optional)
Instructions
- Prepare Ice Bath: Fill a large bowl with ice water to cool the eggs quickly after boiling.
- Boil Eggs: Bring a medium-sized pot of water to a rolling boil. Carefully lower the eggs into the boiling water using a ladle and boil for 7 minutes for medium-soft boiled eggs or 10 minutes for hard-boiled eggs.
- Cool Eggs: Immediately transfer the boiled eggs to the ice bath. Let them sit for 2 minutes to stop the cooking process. Peel the eggs once cooled.
- Mash Eggs: Place the peeled eggs in a large bowl and mash them thoroughly with a fork until mostly smooth but slightly chunky.
- Mix Seasonings and Mayo: Add sugar, salt, pepper, and Japanese mayonnaise to the mashed eggs. If you used hard-boiled eggs, add 1-2 teaspoons of milk or plant milk to adjust creaminess. Mix everything well to combine.
- Adjust Flavor: Taste the egg salad and adjust the sugar, salt, or pepper according to your preference.
- Butter Bread: Spread about half a tablespoon of softened unsalted butter evenly on each slice of the Japanese milk bread.
- Assemble Sandwich: Spread the egg salad generously onto one slice of buttered bread.
- Close Sandwich: Place the second slice of bread on top with the buttered side facing down. Gently press the sandwich to seal.
- Trim Crusts: Carefully cut off the crusts from the sandwich to create clean edges.
- Garnish and Cut: Optionally sprinkle sliced chives over the egg filling before cutting the sandwiches in half for serving.
- Store: Wrap each sandwich tightly with plastic wrap and refrigerate for up to 2 days to keep fresh.
Notes
- Using Japanese milk bread is key for the authentic soft texture, but any soft white bread can be substituted.
- Japanese mayonnaise provides a richer and slightly tangy flavor compared to regular mayo.
- Boiling time can be adjusted to get your preferred egg yolk consistency: 7 minutes for medium-soft yolks, 10 minutes for fully hard-boiled.
- Adding milk or plant milk makes the egg salad creamier and lighter.
- Removing crusts is customary to achieve a delicate presentation.
- Best enjoyed fresh but can be stored refrigerated for up to 2 days.
