Japanese Egg Sandwich (Tamago Sando) Recipe

Introduction

The Japanese Egg Sandwich, or Tamago Sando, is a simple yet incredibly satisfying comfort food. Soft boiled eggs mixed with creamy Japanese mayonnaise create a luscious filling, perfectly paired with pillowy milk bread. It’s a delightful treat that’s easy to make and perfect for any meal.

Ingredients

• 6 large Pete and Gerry’s Organic Eggs
• 1/4 teaspoon sugar
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 to 2 teaspoons milk or plant milk (optional)
• 4 tablespoons Japanese mayonnaise
• 4 slices Japanese milk bread
• 2 tablespoons unsalted butter, softened
• Chives, sliced (for garnish, optional)

Instructions

1. Step 1: Prepare an ice bath in a large bowl by filling it with cold water and ice.
2. Step 2: Bring a medium-sized pot of water to a boil, ensuring the water level will cover the eggs. Using a ladle, carefully lower the eggs into the boiling water.
3. Step 3: Boil the eggs for 7 minutes for medium soft-boiled eggs, then turn off the heat and let them sit for 1 minute. For hard-boiled eggs, boil for 10 minutes. Immediately transfer the eggs to the ice bath to stop cooking and let sit for 2 minutes. Remove while still lukewarm and peel.
4. Step 4: Place the peeled eggs in a large bowl and mash them lightly with a fork. Add the sugar, salt, and pepper, mashing further until the pieces are smaller than a pea but not fully minced. A paring knife can help with mashing if desired.
5. Step 5: Stir in the Japanese mayonnaise and milk (if using hard-boiled eggs) until well combined. Taste and adjust seasoning with more salt, pepper, or mayonnaise if needed.
6. Step 6: To assemble, spread 1/2 tablespoon of softened butter on each slice of bread. Evenly spread the egg salad on one slice, then top with the second slice of bread, buttered side down. Press gently and trim off the crusts.
7. Step 7: Repeat the assembly for the remaining sandwiches. Garnish with sliced chives if using.
8. Step 8: Cut each sandwich in half and serve immediately for the best texture and flavor.

Tips & Variations

• Use Japanese milk bread for its soft, fluffy texture, but any soft white bread works well.
• If you prefer a creamier egg salad, add a bit more Japanese mayonnaise or a splash of milk.
• For extra flavor, add a pinch of mustard or finely chopped scallions to the egg salad.
• Make sure not to overcook the eggs to keep the filling moist and tender.

Storage

Wrap each sandwich tightly in plastic wrap and store in the refrigerator for up to 24 hours. The sandwiches are best enjoyed fresh but can be eaten cold or at room temperature. Avoid freezing as the bread and egg salad texture may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular mayonnaise instead of Japanese mayonnaise?

Yes, regular mayonnaise can be used, but Japanese mayonnaise tends to be creamier and slightly sweeter, which complements the eggs well.

How can I make the egg salad fluffier?

Lightly mashing the eggs and adding a bit of milk or extra mayonnaise will create a fluffier, creamier texture in your egg salad.