Japanese Egg Sandwich (Tamago Sando): A Creamy and Delicious Classic
If you’ve ever visited Japan or explored Japanese cuisine, you’ve likely encountered the beloved Tamago Sando or Japanese Egg Sandwich. This simple yet incredibly flavorful sandwich is a staple in Japanese convenience stores and homes alike. Made with soft, fluffy Japanese milk bread and a creamy, slightly sweet egg salad, this sandwich is the perfect balance of comfort and taste. It’s quick to prepare and makes for an ideal breakfast, lunch, or snack.
Ingredients
For the Egg Salad:
- 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
For the Sandwich:
- 4 slices Japanese milk bread
- 2 tablespoons unsalted butter, softened
- Chives, sliced (for garnish, optional)
Instructions
1. Cook the Eggs:
Start by preparing an ice bath in a large bowl. This will be used to stop the cooking process and make peeling the eggs easier.
Bring a medium-sized pot of water to a boil. Carefully lower the eggs into the boiling water using a slotted spoon or a ladle. Cook the eggs for 7 minutes if you prefer a medium-soft boiled egg or 10 minutes for hard-boiled eggs.
Immediately transfer the cooked eggs to the prepared ice bath and let them sit for about 2 minutes. This will cool them down quickly and prevent overcooking. Peel the eggs while they are still lukewarm.
2. Make the Egg Salad:
In a large mixing bowl, mash the peeled eggs using a fork or paring knife until they are broken into small pieces. The texture can be slightly chunky or smoother, depending on your preference.
Add the sugar, salt, and ground black pepper to the eggs. Stir in the Japanese mayonnaise until the mixture is well combined. If you used hard-boiled eggs and find the mixture too thick, you can add 1 to 2 teaspoons of milk or plant milk to achieve a creamier consistency. Taste the egg salad and adjust the seasoning if needed.
3. Assemble the Sandwich:
Take the slices of Japanese milk bread and spread 1/2 tablespoon of softened butter on one side of each slice.
Spread the prepared egg salad evenly over one buttered slice of bread. Top with the second slice of bread, placing the buttered side down. Gently press the sandwich together.
For a classic presentation, trim the crusts off the sandwich using a sharp knife. This step is optional but adds to the authentic Japanese aesthetic.
4. Serve:
Cut the sandwich in half, either diagonally or straight down the middle, depending on your preference. Garnish with sliced chives if you like, adding a touch of color and subtle flavor.
Serve the Tamago Sando immediately, while the bread is still soft and the egg salad is fresh.
Serving Suggestions
Tamago Sando is perfect on its own, but you can also serve it with a side of fresh fruit, a small salad, or some pickled vegetables for a more complete meal. It’s also great as part of a bento box or paired with a cup of tea for a simple and satisfying lunch.
Final Thoughts
This Japanese Egg Sandwich (Tamago Sando) is a delicious and easy-to-make dish that’s perfect for any time of the day. Its creamy, savory filling combined with the soft, pillowy bread makes it an irresistible treat that you’ll want to make again and again. Whether you’re new to Japanese cuisine or a seasoned fan, this sandwich is sure to become a favorite in your recipe repertoire.
Prep Time: 20 minutes
Cooking Time: 10 minutes
Total Time: 30 minutes
Servings: 2 servings
I hope you enjoy making and savoring this classic Tamago Sando! If you give the recipe a try, I’d love to hear your thoughts in the comments below. Don’t forget to share your creations on social media and tag me—I’d love to see how your egg sandwiches turn out!
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Japanese Egg Sandwich (Tamago Sando)
- Total Time: 30 minutes
- Yield: 2 1x
Description
The Japanese Egg Sandwich, or Tamago Sando, offers a unique twist on the classic egg salad sandwich by incorporating traditional Japanese ingredients like soft, fluffy milk bread and rich Japanese mayonnaise. This recipe perfectly balances sweet and savory flavors, enhanced by a hint of crisp freshness from optional chives, making it an exquisite option for breakfast or a light lunch.
Ingredients
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)
4 tablespoons Japanese mayonnaise
Sandwich:
4 slices Japanese milk bread
2 tablespoons unsalted butter, softened
Chives, sliced (for garnish, optional)
Instructions
To make the egg salad:
Prepare an ice bath in a big bowl.
Bring a medium-sized pot of water to a boil. Carefully lower the eggs into the boiling water and cook for 7 minutes for medium-soft boiled eggs, or 10 minutes for hard-boiled eggs. Immediately transfer the eggs to the ice bath for 2 minutes to stop the cooking process. Peel while still lukewarm.
In a large bowl, mash the eggs with a fork or a paring knife until they are in small pieces. Add sugar, salt, pepper, and mayonnaise (add milk if using hard-boiled eggs). Mix until combined. Adjust seasoning to taste.
To assemble the sandwich:
Spread 1/2 tablespoon butter on each slice of bread. Spread the egg salad on one slice, top with another slice, buttered side down, and gently press. Slice the crust off.
Garnish with chives if using. Cut in half and serve.
- Prep Time: 20 minutes
- Cook Time: 10 minutes