Description
This Japanese Egg Sandwich, known as Tamago Sando, features a creamy and flavorful egg salad made with mashed yolks, chopped whites, and rich Japanese mayonnaise, sandwiched between soft, fluffy bread. A beloved Japanese lunch favorite, it’s easy to prepare and perfect for a satisfying meal or snack.
Ingredients
Scale
Egg Mixture
- 4 large eggs
- 2 tablespoons Japanese mayonnaise (such as Kewpie), plus more for spreading
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
- 1/8 teaspoon white pepper (or black pepper)
- Optional: pinch of MSG for authentic umami flavor
Bread
- 4 slices soft white bread (milk bread or brioche-style preferred)
Instructions
- Boil the eggs: Place eggs in a saucepan and cover with cold water. Bring to a boil, then reduce to a simmer and cook for 10 minutes to ensure hard boiling.
- Cool and peel: Transfer eggs to an ice bath and let cool completely before peeling to make peeling easier and avoid overcooking.
- Mash yolks and mix: Separate the yolks from the whites. Mash the yolks with 2 tablespoons Japanese mayonnaise, sugar, salt, and pepper until smooth for creamy texture and balanced seasoning.
- Prepare egg whites: Finely chop the egg whites and gently fold them into the yolk mixture, maintaining a pleasant texture with small white pieces.
- Adjust seasoning: Taste the mixture and add more salt, pepper, or a pinch of MSG if using, for authentic umami flavor.
- Prepare bread: Trim the crusts off the bread slices if desired, then lightly spread a thin layer of mayonnaise on each slice for extra creaminess and moisture.
- Assemble sandwiches: Spoon the egg mixture evenly onto two slices of bread, then top with the remaining two slices.
- Finish and serve: Gently press the sandwiches down and slice them in half or into thirds as preferred. Serve chilled or at room temperature for best flavor and texture.
Notes
- For extra creaminess, add a little more mayonnaise or a splash of cream to the egg mixture.
- Use traditional shokupan (Japanese milk bread) for the softest, fluffiest texture.
- This sandwich is best served chilled or at room temperature to preserve its delicate flavors and creaminess.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Lunch
- Method: Boiling, No-Cook Assembly
- Cuisine: Japanese
Nutrition
- Serving Size: 1 sandwich
- Calories: 330
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 225 mg
