Name: Japanese Egg Sandwich (Tamago Sando) Recipe
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: Japanese
Ingredients: 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 teaspoon milk or plant milk (Optional); 4 tablespoons Japanese mayonnaise; 4 slices Japanese milk bread; 2 tablespoons unsalted butter, softened; Chives, sliced (for garnish) (Optional)

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Introduction

The Japanese Egg Sandwich, or Tamago Sando, is a delightfully creamy and soft sandwich featuring a uniquely smooth egg salad. This simple yet flavorful dish highlights the delicate texture of Japanese milk bread combined with savory, seasoned eggs for a comforting snack or light meal.

The image shows four pieces of egg salad sandwiches arranged closely on a rustic dark wooden surface. Each sandwich has two thick layers of soft white bread with a creamy egg salad filling in the middle. The egg salad is a mix of chopped boiled eggs in a yellowish creamy sauce, sprinkled with small green slices of fresh scallions on top. The bread looks soft with a slightly spongy texture, and the egg salad layer is evenly spread, giving a clean and neat look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
4 slices Japanese milk bread
2 tablespoons unsalted butter, softened
Chives, sliced (for garnish, optional)

Instructions

Step 1: Prepare an ice bath by filling a large bowl with ice and water. Bring a medium-sized pot of water to a boil, ensuring the water level is high enough to cover the eggs.
Step 2: Carefully lower the eggs into the boiling water using a ladle. Boil for 7 minutes for medium soft boiled eggs, then turn off the heat and let the eggs sit for 1 minute. For hard boiled eggs, boil for 10 minutes.
Step 3: Immediately transfer the eggs to the ice bath and let them sit for 2 minutes to stop the cooking process, then remove while still lukewarm and peel the eggs.
Step 4: Place the peeled eggs in a large bowl and mash them with a fork until broken up. Add sugar, salt, and pepper, and continue mashing into small pieces roughly between pea-sized and minced. Use a paring knife if needed for a smoother texture.
Step 5: Mix in the Japanese mayonnaise and, if using hard boiled eggs, add milk or plant milk to adjust creaminess. Taste and adjust seasoning with more salt, pepper, or mayonnaise if necessary.
Step 6: To assemble each sandwich, spread 1/2 tablespoon of softened butter evenly over each slice of bread. Spread the egg salad evenly on one slice, then top with the other slice, buttered side down.
Step 7: Gently press the sandwich down and carefully slice off the crusts. Garnish with sliced chives if desired.
Step 8: Cut the sandwiches in half and serve immediately for the best texture and flavor.

Tips & Variations

Use Japanese milk bread for the authentic soft and pillowy texture, but brioche or sandwich white bread can be a good substitute.
For a creamier egg salad, add a little extra Japanese mayonnaise or a splash of milk.
Try mixing in finely chopped scallions or a pinch of cayenne pepper for a subtle flavor twist.
Use freshly cracked black pepper for a more vibrant aroma.

Storage

Wrap each sandwich tightly in plastic wrap and store in the refrigerator for up to 2 days. To enjoy later, serve chilled or let it come to room temperature briefly before eating. The sandwich is best eaten fresh to preserve the soft texture of the bread and creamy egg filling.

How to Serve

Four sandwich halves are neatly stacked on a dark wooden board placed on a white marbled surface. Each sandwich has two layers of soft, white bread with no crust, filled thickly with a creamy, yellow egg salad mixed with small white egg pieces and garnished lightly with green chopped herbs. To the left of the board, there are two small round bowls; one bowl contains coarse white salt with a small wooden spoon resting inside, and the other bowl holds coarse black pepper. The overall setup is simple and clean, highlighting the texture of the egg salad and the soft bread. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the egg salad ahead of time?

Yes, you can prepare the egg salad a day in advance and keep it refrigerated in an airtight container. This allows the flavors to meld beautifully, but assemble the sandwiches just before serving to keep the bread from becoming soggy.

What if I don’t have Japanese mayonnaise?

Traditional Japanese mayonnaise, like Kewpie, has a richer, slightly sweeter flavor than regular mayo. If unavailable, use good-quality mayonnaise and consider adding a small pinch of sugar and a dash of rice vinegar to mimic the taste.