If there’s one food item that makes the perfect breakfast, lunch or snack, it’s Tamago Sando. If you have been lucky enough to visit Japan, you’re likely aware of how affordable, yet delicious tamago sando are. These are Japanese-style egg sandwiches that combine soft, fluffy eggs with rich, creamy mayo, all nestled between two slices of milk bread (or your sliced bread of choice!). Commonly found at 7-Elevens in Japan, these sandwiches are convenient, portable, comforting, light and a rather healthy meal. What’s even better is they are a breeze to recreate at home, without the need for any fancy ingredients. All you need are pantry staples!
STEPS
To make 2 servings of tamago sando, bring a small pot of water to a rolling boil, then cook 4 large eggs for 10 minutes. Discard the boiling water, then immediately soak the eggs in COLD water for about 5 minutes. This is a hack my parents taught me for easier peeling and it works like a charm every single time!
Peel the eggs, ensuring any small bits and piece of eggshells are removed. Place the eggs into a medium-sized bowl. Using a fork, mash the hardboiled egg into smaller pieces. You can cut them on a cutting board as well.
Add Kewpie mayo (Japanese mayonnaise), heavy cream, salt, sugar and freshly ground black pepper, then mix until all the ingredients are thoroughly incorporated. Adjust measurements to suit your own preferences. The result is essentially an egg salad!
Place the “egg salad” on a buttered slice of milk bread (or your sliced bread of choice), then firmly press another slice on top of the the egg filling.
Remove the crusts, then cut the sandwich in half. Repeat with the other half of the egg salad mixture and ENJOY your tamago sando!!
TIPS FOR SUCCESS
- BREAD: Use Japanese milk bread or shokupan! If you want to get adventurous, make your own milk bread using my recipe! Shokupan is characterized by a soft, golden brown crust and a fluffy, white interior that possesses hints of sweetness that pairs very well with eggs!
- KEWPIE MAYO: This is Japanese mayonnaise, which is made with rice vinegar instead of distilled vinegar and egg yolks, as opposed to whole eggs. For these reasons, it contains a more mellow flavor and smooth, luxurious texture. Imagine how this unique ingredient would enhance an egg salad!
COMMENT / TAG ME!
Tried my recipe? Leave me a comment below and tag your pictures with @rackoflam and hashtag #rackoflam on social media! Also follow my YouTube channel for instructional recipe videos!
Tamago Sando (Japanese Egg Sandwich)
Ingredients
- 4 large eggs
- 3 tbsp Kewpie mayo
- 1 tbsp heavy cream
- ⅛ tsp freshly ground black pepper
- ¼ tsp salt
- ¼ tsp sugar
- butter optional
- 4 slices milk bread
Instructions
- Bring a small pot of water to a boil, then gently place the eggs into the boiling water and cook for 10 minutes.
- When time is up, turn off the fire then discard the boiling water and immediately soak the eggs in cold water for 5 minutes so they can peel easily.
- Peel the eggs, removing any bits and piece of eggshells, then place them into a medium-sized bowl.
- Using a fork, mash the hard boiled egg into small pieces, then add Kewpie mayo, heavy cream, black pepper, salt and sugar. Adjust measurements according to taste then mix until well blended.
- Place half the egg mixture between 2 slices of bread, preferably milk bread (even better if spread with butter). Repeat the process with the remaining egg mixture and sliced bread.
- Flatten the sandwich gently with your palms, then remove the crusts and cut in half. Enjoy!
Video
Notes
PRODUCT LINKS
- Kewpie Mayo – https://amzn.to/4hhBFkH
- Stainless Steel Pot – https://amzn.to/3Wx92Yo
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