Description
The Japanese Egg Sandwich, or Tamago Sando, is a delightful, creamy sandwich featuring soft-boiled eggs mashed and seasoned with Japanese mayonnaise, sugar, salt, and pepper. This easy-to-make recipe uses soft, fluffy Japanese milk bread and is perfect for a quick snack or light meal. The sandwich is traditionally served with the crusts cut off and garnished with fresh chives for an extra touch.
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
Sandwich
- 4 slices Japanese milk bread
- 2 tablespoons unsalted butter, softened
- Chives, sliced (optional, for garnish)
Instructions
- Prepare an ice bath: Fill a large bowl with ice water and set it aside for cooling the eggs after boiling.
- Boil eggs: Bring a medium-sized pot of water to a boil. Gently lower the eggs into boiling water using a ladle. Boil for 7 minutes if you want medium-soft boiled eggs or 10 minutes for hard-boiled eggs.
- Cool eggs: Immediately transfer the boiled eggs to the ice bath and let them sit for 2 minutes to stop the cooking process. Peel the eggs carefully once cool.
- Mash eggs: Transfer the peeled eggs to a large bowl and mash them with a fork until crumbly but not too fine.
- Add seasonings: Add sugar, salt, pepper, Japanese mayonnaise, and milk (if using hard-boiled eggs). Mix all ingredients well until you achieve a creamy, well-blended egg salad.
- Taste and adjust: Taste the egg salad mixture and adjust seasonings to your preference if necessary.
- Butter bread: Spread approximately 1/2 tablespoon of softened unsalted butter evenly onto each slice of Japanese milk bread.
- Layer egg salad: Spread a generous amount of the egg salad onto one slice of the buttered bread.
- Assemble sandwich: Place the other slice of bread on top with the buttered side down. Gently press down to secure the filling.
- Cut crusts: Using a sharp knife, carefully cut off the crusts from all sandwich edges to achieve the classic Tamago Sando look.
- Garnish and serve: Optionally sprinkle sliced chives on top of the egg salad before assembling or as a garnish on the sandwich halves. Cut sandwiches in half and serve immediately for the best texture and flavor.
- To store: Wrap sandwiches individually with plastic wrap and refrigerate for up to 2 days to maintain freshness.
Notes
- For softer, creamier filling, use medium-soft boiled eggs (7 minutes).
- Adding milk or plant milk helps keep the egg salad moist, especially when using hard-boiled eggs.
- Japanese milk bread is preferred for its soft, pillowy texture but any soft white bread can be used.
- Adjust sugar and salt levels according to taste to balance the sweetness and seasoning.
- Sandwiches are best enjoyed fresh but can be stored refrigerated for up to 2 days.
- Remove crusts for an authentic Japanese presentation.
