Description
Japanese Egg Sandwich, also known as Tamago Sando, is a soft and creamy egg salad sandwich made with boiled eggs, Japanese mayonnaise, and soft white bread. This classic Japanese lunch or snack features a delicate blend of flavors with a smooth texture, perfect for a light and satisfying meal.
Ingredients
Scale
Egg Mixture
- 4 large eggs
- 2 tablespoons Japanese mayonnaise (like Kewpie)
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
- 1/8 teaspoon white pepper
Bread
- 4 slices soft white sandwich bread, crusts removed
Instructions
- Boil the eggs: Bring a saucepan of water to a boil and gently add the eggs. Boil for 10 minutes to achieve a fully cooked yolk.
- Cool the eggs: Transfer the boiled eggs to an ice bath immediately to stop the cooking process and cool completely, making peeling easier.
- Peel and mash: Peel the cooled eggs and place them in a bowl. Mash with a fork or potato masher until finely crumbled for a smooth texture.
- Mix the filling: Add Japanese mayonnaise, sugar, salt, and white pepper to the mashed eggs. Mix until the mixture is smooth and creamy. Adjust seasoning to taste.
- Assemble the sandwiches: Lay out the bread slices. Divide the egg mixture evenly between two slices and spread it evenly.
- Top and press: Place the remaining bread slices on top of the egg-covered slices. Press gently and trim the edges if desired for a neat presentation.
- Serve: Cut each sandwich in halves or thirds. Serve chilled or at room temperature for best flavor and texture.
Notes
- For an ultra-smooth filling, push the boiled eggs through a mesh sieve before mixing with mayonnaise and seasonings.
- Use milk bread (shokupan) for the most authentic flavor and softest texture.
- Best served slightly chilled to enhance creaminess and taste.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Lunch, Snack
- Method: Boiling, No-Cook
- Cuisine: Japanese
