Name: Japanese Egg Sandwich
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: japanese
Ingredients: For the Egg Salad:; 6 large Pete and Gerry’s Organic Eggs; ¼ teaspoon sugar; ¼ teaspoon salt; ¼ teaspoon ground black pepper; 1 to 2 teaspoons milk or plant-based milk (optional); 4 tablespoons Japanese mayonnaise; For the Sandwich:; 4 slices Japanese milk bread; 2 tablespoons unsalted butter, softened; Chives, sliced (optional, for garnish)

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The Japanese egg sandwich, or tamago sando, is a beloved comfort food in Japan and beyond. It features a creamy, flavorful egg salad tucked between slices of soft, fluffy Japanese milk bread. This sandwich is incredibly easy to make, and its creamy filling and light texture make it perfect for a quick meal or a packed lunch. Whether you’re making it for a light lunch, a picnic, or as a snack, the tamago sando is sure to satisfy.

Japanese Egg Sandwich

Why You’ll Love Tamago Sando

This sandwich is not only delicious but also incredibly simple to prepare. The egg salad is rich and creamy, while the Japanese milk bread adds a delicate sweetness and soft texture that makes every bite a delight. The Japanese mayonnaise gives the egg salad an extra creamy richness, while the milk (optional) can help achieve the perfect consistency for the filling. It’s an easy, satisfying dish with few ingredients, but it’s bursting with flavor.

Ingredients:

For the Egg Salad:

6 large Pete and Gerry’s Organic Eggs
¼ teaspoon sugar
¼ teaspoon salt
¼ teaspoon ground black pepper
1 to 2 teaspoons milk or plant milk (optional, see note)
4 tablespoons Japanese mayonnaise

For the Sandwich:

4 slices Japanese milk bread
2 tablespoons unsalted butter, softened
Chives, sliced (optional, for garnish)

Instructions:

Step 1: Prepare the Egg Salad

Make an Ice Bath: Prepare a large bowl filled with ice water to cool the eggs quickly after boiling.
Boil the Eggs: Bring a medium-sized pot of water to a boil. Ensure there’s enough water to fully cover the eggs. Once the water is boiling, carefully lower the eggs using a ladle. For medium soft-boiled eggs, cook for 7 minutes. For hard-boiled eggs, cook for 10 minutes. Once done, turn off the heat and let the eggs sit for 1 more minute. Then, immediately transfer the eggs to the ice bath and let them sit for about 2 minutes. Remove the eggs when they’re still lukewarm to the touch.
Peel the Eggs: Gently peel the eggs and transfer them to a large bowl.
Mash the Eggs: Mash the eggs with a fork, leaving pieces slightly smaller than a pea but larger than minced. You can use a paring knife to help break up the eggs more evenly.
Season the Egg Salad: Add the sugar, salt, and pepper to the eggs, then continue mashing. Once the eggs are mashed, stir in the Japanese mayonnaise (and milk, if you used hard-boiled eggs) and mix until the egg salad reaches your desired consistency. Taste and adjust the seasoning if needed.

Step 2: Assemble the Sandwiches

Prepare the Bread: Lay out the Japanese milk bread slices on a flat surface. Spread ½ tablespoon of butter evenly on one side of each slice of bread.
Assemble the Sandwich: On one slice of bread, evenly spread the egg salad mixture. Place the other slice of bread on top, buttered side down. Gently press the sandwich down to ensure it stays together.
Trim the Crusts: Using a sharp knife, trim off the crusts of the sandwich to create a clean, neat edge. This step is traditional in tamago sando to keep it delicate and easy to eat.
Garnish: Optionally, sprinkle the sandwich with chopped chives for a burst of color and fresh flavor.

Step 3: Serve

Cut and Serve: Cut the sandwich into halves or quarters, and serve immediately for the best taste and texture.

Storage Instructions:

If you have leftovers or are preparing them for a packed lunch, wrap the sandwiches tightly in plastic wrap and store them in the fridge for up to 2 days. The sandwiches may soften slightly, but they’ll still taste delicious.

Ingredient Substitution Guide:

Mayonnaise: If you prefer a lighter version, you can use low-fat mayonnaise or a plant-based version for a vegan twist. However, the authentic Japanese flavor comes from Kewpie mayonnaise, which is often sweeter and richer than regular mayo.
Milk: The milk in the egg salad helps achieve a creamier consistency. If you prefer a thicker filling, you can skip the milk, especially if you’re using soft-boiled eggs. However, if you’re using hard-boiled eggs, adding a bit of milk makes the salad smoother.
Bread: Japanese milk bread is soft and slightly sweet, perfect for this sandwich, but you can substitute it with any soft, white bread if you can’t find milk bread. However, the texture and flavor may differ slightly.

Conclusion: A Simple, Delicious Meal

This Japanese Egg Sandwich (tamago sando) is a delightful, creamy, and comforting dish that’s perfect for breakfast, lunch, or a snack. It’s quick and easy to make, and you can customize it with your favorite veggies, tofu, or mushrooms for extra flavor and texture. The soft, fluffy Japanese milk bread and creamy egg salad come together for a melt-in-your-mouth sandwich that’s sure to become a favorite in your household. Whether you enjoy it fresh or packed for lunch, this simple sandwich is bound to bring comfort and joy in every bite.