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
Nutrition
- Serving Size: 1 sandwich
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 215 mg
Keywords: Tamago Sando, Japanese Egg Sandwich, Egg Salad Sandwich, Japanese Mayo Sandwich, Milk Bread Sandwich
