Japanese Egg Sandwich
A Japanese Egg Sandwich, or Tamago Sando, is a creamy and comforting dish made with soft-boiled eggs, Japanese mayonnaise, and fluffy milk bread. It’s a beloved Japanese convenience store classic known for its silky texture and delicate balance of flavors.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Sandwich
- Method: Boiling and Assembling
- Cuisine: Japanese
- Diet: Vegetarian
Ingredients
- 6 large 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 (optional garnish)
Instructions
- Prepare an ice bath in a large bowl.
- Bring a pot of water to boil and gently lower in the eggs. Boil for 7 minutes for soft-boiled or 10 minutes for hard-boiled eggs.
- Turn off the heat and let eggs sit for 1 minute, then transfer immediately to the ice bath for 2 minutes to cool slightly.
- Peel the eggs while still warm and place them in a bowl.
- Mash the eggs with a fork, adding sugar, salt, and pepper. Continue mashing until the pieces are small but not fully smooth.
- Add Japanese mayonnaise and mix well. If using hard-boiled eggs, add milk for creaminess. Adjust seasoning to taste.
- Spread butter evenly on one side of each bread slice.
- Spread egg salad over one slice, then top with another slice, buttered side down.
- Press gently, trim off crusts, and cut the sandwich in half.
- Garnish with chives if desired and serve immediately.
Notes
- Use high-quality organic eggs for the best flavor and texture.
- Japanese mayonnaise (like Kewpie) creates a richer, creamier taste than regular mayonnaise.
- Use milk bread (shokupan) for authentic texture; substitute with soft white bread if unavailable.
- For storage, wrap the sandwich tightly and refrigerate for up to 2 days.
Find it online: https://www.recipebyelena.com/japanese-egg-sandwich/