Japanese Egg Sandwich Recipe | Tamago Sando

5 from 1 vote

Japanese Egg Sandwich Recipe | Tamago Sando

Discover the secret to making the perfect Japanese egg sandwich (tamago sando)! Soft, creamy, and packed with flavor, this easy recipe will quickly become your favorite go-to snack or breakfast.

Prep Time10

Cook Time10

Total Time20

Course: Salad

Cuisine: Japanese

Keyword: eggs, sandwich

Servings:

Calories: 419kcal

Equipment

Japanese knife *Use promo code: FoodieSpecial20 to get 20% off!
Saucepan (affiliate link)

Ingredients

4 Eggs
2-3 tablespoons Japanese mayonnaise
2 tablespoons Milk/cream
Salt to taste
Black pepper to taste
Pinch Sugar
4 slices Soft white bread Japanese milk bread or shokupan is ideal
Unsalted butter

Instructions

Prepare the eggs:

Place the eggs in a medium saucepan and cover with cold water.
Bring the water to a boil over medium-high heat. Once boiling, cover the saucepan and turn off the heat. Let the eggs sit in the hot water for 10 minutes.
After 10 minutes, transfer the eggs to an ice bath to cool completely.
Peel the eggs and set aside.

Make the egg salad:

Separate the egg yolks from the egg whites. Add the egg yolks to a bowl and the egg whites to a chopping board.
In the bowl with the egg yolks, add the Japanese mayo, salt, black pepper, sugar, and cream or milk. Mash the yolks and mix it all together until you have the consistency of a thick sauce or paste.
Chop the egg whites into small pieces and add then add them into the bowl with the egg yolks mixture. Combine all together.
Taste and adjust seasoning if needed.

Assemble the Sandwich:

Spread a thin layer of softened butter on one side of each bread slice (read recipe notes). This helps prevent the bread from getting soggy and adds a delicious flavor. If using
Divide the egg salad evenly between the two slices of bread. Spread the egg salad to cover the entire slice evenly. Place the remaining slices of bread, buttered side down, on top of the egg salad to form a sandwich.
For an authentic presentation, trim the crusts off the sandwiches. Cut each sandwich into halves or quarters, depending on your preference.
Serve immediately and enjoy your Japanese egg salad sandwich!

Video

Notes

Watch the Video: For a better understanding of the recipe, I always recommend watching the video recipe, which includes a step-by-step guide to help you succeed.
FAQs: Make sure you read the FAQs for this recipe which are located below the recipe box for additional tips and troubleshooting! For extra tips and variations read the article.
Use Japanese mayo for the authentic flavor! Regular mayo works, but Kewpie adds that special tangy sweetness.
Pinch of sugar is optional, but it’s traditionally added to give the egg salad a subtle sweetness that balances the flavors.
Butter is optional, but spreading a thin layer on the bread helps prevent sogginess and adds an extra layer of flavor.

Nutrition