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