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tamago sando japanese egg sandwich with a whole hard boiled egg in the centre.

Tamago Sando (Japanese Egg Sandwich )

Tamago Sando - more than an egg sandwich. Rich, creamy, and healthy egg salad tucked between two buttered toast slices - simple and delicious.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Appetizer, Breakfast, Brunch, Lunch, Snack
Cuisine Asian, Japanese
Servings 2 people
Calories 372.63 kcal

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.

Notes

Recipe Notes:

  1. 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.
  2. 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.
  3. 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.
  4. Bread: Use Shokupan (or milk bread) for the best texture. If unavailable, substitute with brioche or soft white bread.
  5. Eggs: Opt for organic, pasture-raised eggs; boil them for the egg salad filling.
  6. Kewpie Mayonnaise: A must-have for its creamy, sweet flavor. Available at Asian grocery stores or online.
Keyword egg, mayonnaise, sandwich