Description
Japanese Egg Sandwich, or Tamago Sando, is a popular and delicious sandwich featuring creamy egg salad made from soft or hard boiled eggs, Japanese mayonnaise, and lightly sweetened seasoning, layered between fluffy Japanese milk bread slices. This recipe offers a perfect balance of creamy texture and subtle flavors, ideal for a quick lunch or snack.
Ingredients
Scale
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 teaspoon 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
- Prepare an ice bath: Fill a large bowl with ice water to create an ice bath. This will be used to cool the eggs immediately after boiling to stop the cooking process.
- Boil the eggs: Bring a medium-sized pot of water to a boil, ensuring the water level is enough to cover the eggs completely. Using a ladle, gently lower the eggs into the boiling water. For medium soft boiled eggs, boil for 7 minutes, then turn off the heat and let them sit in the hot water for 1 minute. For hard boiled eggs, boil for 10 minutes.
- Cool and peel the eggs: Immediately transfer the boiled eggs into the prepared ice bath and let them cool for 2 minutes. Remove them while still lukewarm and carefully peel the shells off the eggs.
- Mash the eggs: Place the peeled eggs into a large bowl and mash them with a fork until you break them into small pieces, larger than minced but smaller than a pea. You may use a paring knife to assist with achieving the right texture.
- Mix the egg salad: Add the sugar, salt, and ground black pepper to the mashed eggs. Then stir in the Japanese mayonnaise and the optional milk if using hard boiled eggs. Mix well until combined. Taste and adjust seasoning or mayonnaise as needed for desired creaminess and flavor.
- Butter the bread slices: Spread 1/2 tablespoon of softened unsalted butter evenly on each slice of Japanese milk bread.
- Assemble the sandwich: Spread the prepared egg salad evenly on one slice of the buttered bread. Place another slice of bread on top, with the buttered side facing down. Gently press the sandwich to hold it together.
- Trim and garnish: Slice off the crusts for a neat presentation. Repeat for the second sandwich. Optionally, garnish the sandwiches with sliced chives for added color and flavor.
- Serve: Cut each sandwich in half and serve immediately for the best taste and texture.
- Store: To store the sandwiches, wrap each one tightly in plastic wrap and refrigerate. Consume within 2 days to maintain freshness and flavor.
Notes
- For medium soft boiled eggs, boil for 7 minutes and let sit in hot water for 1 minute; for hard boiled eggs, boil for 10 minutes.
- The optional milk in the egg salad helps to add creaminess, especially when using hard boiled eggs.
- Japanese milk bread is preferred for its fluffy texture, but any soft white bread can be used as a substitute.
- Store sandwiches wrapped in plastic wrap in the fridge for up to 2 days; they are best eaten fresh.
- Chives add a subtle onion flavor and a pop of color but can be omitted if preferred.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Sandwich
- Method: Stovetop
- Cuisine: Japanese
Keywords: Japanese egg sandwich, Tamago Sando, egg salad sandwich, Japanese milk bread sandwich, easy lunch recipe
