Tamago Sando (Japanese Egg Sandwich )
Lately, I’ve been trying lots of recipes from around the world so that I add more dishes to my usual healthy snack rotation. When I tried this snack I was immediately hooked on the comforting soft and sweet egg filling. It’s a must-try for egg and sandwich lovers. The trick is to find milk bread slices similar to shokupan – soft and pillowy. The kewpie mayo is another necessary ingredient to make the sandwiches perfectly sweet and salty.
Why You’ll Like It
- Quick and Healthy – when I’m starving and need to prepare something healthy and fulfilling in 5 minutes!
- Unique – A Tamago sando is far from your usual egg sandwich. I love making it with a smooth, creamy paste or adding a whole hard-boiled egg for a bit of texture. Sometimes, I even make the yolk a little jammy—it just adds that extra deliciousness.
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Back-to-School Favorite – This is my go-to for a quick and easy lunchbox treat or a comforting snack after a long day. Whether it’s for lunch or dinner, this sandwich never fails to hit the spot when you’re craving something simple and satisfying.”
For The Perfect Japanese Egg Sandwich
- Sandwich with Jammy Egg – You can try your egg sandwich with a jammy egg in the middle of the egg mixture. If you don’t like eggs with a soft yolk then you shouldn’t try this. Feel free to prepare your sandwich to your liking. The egg salad filling is delicious with or without jammy eggs!
- Japanese mayo – If you wonder what it Kewpie is, it’s a Japanese mayonnaise that comes in clear plastic bottles to squeeze easily and is both very creamy and sweet. The kewpie may be the best-known brand of Japanese mayo.
What You Need
- Shokupan (or milk bread) + butter: Bread slices is essential to this recipe. It’s important to find soft bread so that the sandwich melts in your mouth. If you can’t find an Asian bakery nearby then use a loaf of brioche or slices of soft white bread.
- Eggs: Organic, pasture-raised high-quality eggs are always recommended for recipes with the egg being one of the staple ingredients. Eggs need to be boiled for the egg salad.
- Kewpie mayonnaise: Japanese mayonnaise is made with a base of egg yolk that makes it creamer and also slightly sweeter in taste. Don’t worry because you can find this at any Asian grocery store or on Amazon.
Saving Tamago Sango For Later
- Grab-to-go Snack: Wrap the Tamago Sando tightly in plastic wrap or place it in an airtight container to keep it fresh. Keep it cool with an ice pack to maintain freshness.
- Refrigerate: Wrap in an airtight container and refrigerate. It’s best eaten within 24 hours if kept in the refrigerator.
Serving Tamago Sango Japanese Egg Sandwich
For a grab-and-go lunch, I stick to the basics—just the sandwich with the egg mayo filling. I prefer to keep it simple and avoid carrying too many containers. However, if you’re planning a full day at the beach, Tamago Sando makes a perfect mid-morning snack. You can follow it up with a peanut butter noodle salad or our reader’s favorite summer bruschetta salad for a satisfying day in the sun.
Otherwise, I love enjoying this as a late breakfast or a quick dinner. For a complete meal, I pair it with half an avocado and a handful of rocket or spinach leaves. For the little ones, I like to add a bit of cheese on the side for them to nibble on. My youngest, who often insists on making the sandwich himself, sometimes adds morning coffee biscuits to the mix. While I’ve never tried that combination, I love watching him prepare it and enjoy it with such enthusiasm.
Note: I don’t often find Shokupan, and at home, we usually bake wholemeal loaves, so I use that for myself. For the little ones, I opt for a soft bun instead. Of course, Shokupan is the best and tastiest option for Tamago Sando!
Health Info
- Calories: 372.63
- Sugar: 6.47
- Sodium: 591.08
- Fat: 25.47
- Carbohydrates: 21.49
- Fiber: 0.04
- Protein: 11.98
For More Egg Recipes:
- Potato Bacon Frittata – together with egg sandwich this is my favorite quick comforting meal.
- Turkish Scrambled Egg – perfect for a filling brunch with eggs.
- The British classic – soft-boiled eggs with soldiers.
Tamago Sango Recipe
Description
Ingredients
- 3 Eggs large without shell
- 4 slices Shokupan milk bread
- 1 tsp Salted butter
- ¼ tsp Sugar
- ¼ tsp Salt
- ⅛ tsp Black pepper
- 2 tsp Milk
- 2 tbsp Kewpie
Instructions
- Boil three eggs in a saucepan of water for 10 minutes.
- Place immediately the eggs in cold water so that you can peel the shells easily.
- Peel the eggs and place the peeled eggs in a bowl.
- Break up and fluff the eggs with a fork.
- Add salt, sugar, milk, mayonnaise and pepper and adjust seasoning if necessary.
- Now butter two sandwich slices and add the egg salad and topping them using the two other slices. Press down carefully and evenly so that you don’t spill any salad on the sides of the sandwiches.
- Using a sharp knife, trim the edges of the sandwiches and cut the sandwiches in half.
Recipe Notes:
- Cooking tips:
- Jammy Egg Option: Try adding a jammy egg in the middle of the egg mixture. Skip this if you don’t like soft yolks. The egg salad is delicious either way.
- Japanese Mayo (Kewpie): Kewpie is a creamy, slightly sweet Japanese mayonnaise, usually found in clear plastic squeeze bottles.
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Storing Tamago Sando
- Grab-to-Go: Wrap tightly in plastic wrap or use an airtight container. Keep cool with an ice pack.
- Refrigerate: Store in an airtight container in the fridge; consume within 24 hours.
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Serving Suggestions
- On the Go: Enjoy as a simple sandwich with egg mayo filling.
- At the Beach: Pair with peanut butter noodle salad or summer bruschetta salad for a full meal.
- At Home: Serve with avocado and greens for a complete meal. Add cheese for kids; they can even customize it with their favorite extras.
- Bread: Use Shokupan (or milk bread) for the best texture. If unavailable, substitute with brioche or soft white bread.
- Eggs: Opt for organic, pasture-raised eggs; boil them for the egg salad filling.
- Kewpie Mayonnaise: A must-have for its creamy, sweet flavor. Available at Asian grocery stores or online.
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