Name: Japanese Egg Sandwich – Tamago Sando Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Japanese
Ingredients: 10 Extra Large Free-Range Eggs; ¼ cup Japanese Mayonnaise; 1 teaspoon Sugar; Black Pepper, to taste; Milk Bread (for 4 sandwiches)

Jump to Recipe

The Japanese Egg Sandwich – Tamago Sando is a wonderfully simple yet irresistibly flavorful treat that feels like a warm hug in sandwich form. This soft, pillowy sandwich features the creamiest egg salad made with carefully boiled eggs, Japanese mayo, and just the right touch of sweetness and seasoning, all nestled between slices of soft milk bread. It’s a perfect example of how everyday ingredients can come together to create something truly special, whether for a comforting breakfast, a lunchbox surprise, or a delightful snack any time of day.

Japanese Egg Sandwich - Tamago Sando Recipe - Recipe Image

Ingredients You’ll Need

You’ll find that the magic of the Japanese Egg Sandwich – Tamago Sando lies in its simplicity. Each ingredient plays an important role in contributing to the sandwich’s delicate taste, luxurious texture, and inviting appearance. Let’s explore what you’ll need and why each one matters.

Extra Large Eggs (Free-Range): The star of the show, these provide a rich, creamy base when boiled and mixed perfectly.
Japanese Mayo: This mayo is slightly sweeter and creamier than regular mayo, adding subtle depth and silkiness.
Sugar: Just a hint of sweetness to balance the savory eggs and mayo perfectly.
Black Pepper: A simple seasoning that brings out the flavor without overpowering the sandwich.
Milk Bread: Soft, fluffy, and lightly sweet, this bread cradles the egg salad beautifully and keeps every bite tender.

How to Make Japanese Egg Sandwich – Tamago Sando

Step 1: Boil the Eggs Perfectly

Start by boiling your eggs in water with a tablespoon of vinegar added. The vinegar helps the eggshells peel away easily later, making prep smooth. Boil them for 10 minutes until fully cooked through, then immediately transfer them to an ice bath to halt cooking and make peeling a breeze.

Step 2: Peel and Separate the Eggs

Once cooled, peel the eggs carefully. Then separate the yolks and whites into two separate bowls. This will allow you to create a creamy yolk mixture and maintain some texture with chopped whites, which is essential for the sandwich’s lovely mouthfeel.

Step 3: Prepare the Creamy Yolk Mixture

Mash the egg yolks smoothly and blend them with sugar, a pinch of black pepper, and Japanese mayo. Mixing these ingredients creates a luscious, flavorful base that sets the tone for the sandwich’s distinctive creaminess and gentle sweetness.

Step 4: Fold in the Chopped Egg Whites

Chop the egg whites into small, bite-sized pieces and gently fold them into the yolk mayonnaise mixture. These chunks provide a delightful contrast in texture, ensuring every bite is interesting and satisfying.

Step 5: Assemble and Rest

Spread the prepared egg salad generously between two slices of fresh milk bread. Place a weighted plate on top and let it rest for about 5 minutes — this resting step helps the flavors meld together beautifully and compresses the sandwich slightly for a clean, elegant look.

Step 6: Optional Finishing Touches

If you want the traditional Tamago Sando experience, carefully cut off the crusts to reveal the soft, creamy interior. Then slice the sandwich neatly into halves or thirds to share or savor all to yourself!

How to Serve Japanese Egg Sandwich – Tamago Sando

Garnishes

While the Japanese Egg Sandwich – Tamago Sando is perfection on its own, adding delicate garnishes like a sprinkle of finely chopped chives or a pinch of shichimi togarashi can introduce subtle layers of freshness or warmth. These accents add a tiny pop of flavor without overwhelming the sandwich’s gentle charm.

Side Dishes

Pair this sandwich with crisp pickled vegetables or a light green salad to balance its creamy richness. A bowl of miso soup or a cup of green tea also complements it beautifully, turning a simple sandwich into a satisfying and well-rounded meal.

Creative Ways to Present

Try cutting your Tamago Sando into cute, bite-sized triangles for a tea party or picnic, or layer it with thin slices of cucumber or lettuce for added crunch and color. Wrapping the sandwich tightly in parchment paper before slicing provides a neat, portable option that’s perfect for lunch on the go.

Make Ahead and Storage

Storing Leftovers

If you have leftover Japanese Egg Sandwich – Tamago Sando, store it in an airtight container in the refrigerator. It’s best eaten within a day to maintain the bread’s softness and the filling’s freshness. Keep the sandwich chilled to prevent the mayo-based filling from spoiling.

Freezing

Freezing is not recommended for the Japanese Egg Sandwich – Tamago Sando as the bread tends to get soggy and the texture of the egg filling changes. For the best experience, enjoy freshly made sandwiches or store in the fridge for short-term freshness.

Reheating

Since this sandwich is best served cold or at room temperature, reheating is generally not advised. If you prefer a warm snack, consider removing the egg salad and warming it gently, then assembling the sandwich fresh with warmed bread.

FAQs

What makes Japanese mayonnaise different from regular mayonnaise?

Japanese mayonnaise tends to be creamier, slightly sweeter, and made with rice vinegar or apple cider vinegar, which gives it a milder tang than Western varieties. This sweetness and creaminess are key to the signature flavor of Tamago Sando.

Can I use regular bread instead of milk bread?

You can, but milk bread’s ultra-soft, slightly sweet texture pairs perfectly with the creamy egg filling. Regular sandwich bread might be a bit drier or denser, making the sandwich less delicate overall.

How do I make peeling boiled eggs easier?

Adding vinegar to the boiling water helps break down the eggshell, and immediately placing boiled eggs in an ice bath stops the cooking process and lets the shell separate easily. Also, using eggs that are a few days old can make peeling simpler.

Is the sugar really necessary in the egg salad mixture?

Yes, just a small amount balances the mayo’s tanginess and the savory eggs beautifully. It’s subtle but essential to recreating the authentic Japanese Egg Sandwich – Tamago Sando flavor.

Can I add other ingredients to the egg filling?

Traditional Tamago Sando keeps it simple, but feel free to experiment with finely chopped herbs like chives or parsley, or a touch of mustard for a little kick. Keep the balance so the egg remains the star.

Final Thoughts

If you love simple comfort food packed with creamy, sweet, and savory flavors, you absolutely must try making the Japanese Egg Sandwich – Tamago Sando at home. It’s a humble yet extraordinary sandwich that never fails to delight with every bite. Whether for a casual snack or a thoughtful lunch, this recipe brings a little bit of Japan’s cozy culinary charm right onto your plate.

Japanese Egg Sandwich – Tamago Sando Recipe

★★★★★

5.3 from 12 reviews

Author: lilan
Total Time: 25 minutes
Yield: 4 sandwiches 1x
Diet: Halal

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Description

A classic Japanese egg sandwich known as Tamago Sando, featuring a creamy egg salad made with boiled eggs, Japanese mayo, and a touch of sweetness, sandwiched between soft, fluffy milk bread slices. Perfect for a comforting and easy-to-make lunch or snack.

Ingredients

Scale

Eggs and Filling

10 Extra Large Free-Range Eggs
¼ cup Japanese Mayonnaise
1 teaspoon Sugar
Black Pepper, to taste

Bread

Milk Bread (for 4 sandwiches)

Instructions

Boil the Eggs: In a pot, bring water to a boil and add 1 tablespoon of vinegar to help with peeling the eggshells later. Carefully add the eggs into the boiling water and cook for 10 minutes.
Cool and Peel: Transfer the cooked eggs to an ice bath and let them cool for 5 minutes. Once cooled, peel the eggs gently.
Separate Eggs: Cut the eggs in half and separate the egg whites and yolks into two separate bowls for preparation.
Prepare Egg Yolk Mixture: In the bowl with egg yolks, add 1 teaspoon sugar, black pepper to taste, and ¼ cup Japanese mayonnaise. Mix thoroughly until the mixture is smooth and creamy.
Mix Egg Whites: Chop the egg whites finely into small pieces and fold them into the creamy egg yolk mixture, combining gently.
Assemble Sandwiches: Spread the egg salad mixture evenly between two slices of milk bread. Place a weighted plate on top of each sandwich and let it rest for 5 minutes to meld flavors and compress slightly.
Serve: Optionally, cut off the crusts for a neat presentation and enjoy your soft, creamy Tamago Sando sandwiches.

Notes

Using free-range eggs improves flavor and quality.
Adding vinegar to the boiling water helps the eggshells peel smoothly.
Japanese mayo is preferred for its sweetness and creaminess, but you can substitute with regular mayo mixed with a small amount of sugar.
Resting the sandwich with weight improves the texture and melds flavors.
Milk bread (Shokupan) provides the signature soft, fluffy texture of Tamago Sando.
Adjust sugar and pepper to taste for a balanced flavor.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Sandwich
Method: Boiling, Mixing, Assembling
Cuisine: Japanese