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Japanese Egg Sandwich (Tamago Sando) Recipe

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4.3 from 10 reviews

Japanese Egg Sandwich, or Tamago Sando, is a classic Japanese comfort food featuring creamy, flavorful egg salad nestled between soft, fluffy slices of Japanese milk bread. Ideal for a quick meal or a delightful lunchbox treat, this sandwich balances the richness of Japanese mayonnaise with perfectly cooked eggs and subtle seasoning.

  • Total Time: 25 minutes
  • Yield: 4 servings

Ingredients

Egg Salad

  • 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, depending on egg hardness)
  • 4 tablespoons Japanese mayonnaise

Sandwich

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

Instructions

  1. Prepare an ice bath: Fill a large bowl with ice and water to make an ice bath which will be used to stop the eggs from cooking once boiled.
  2. Boil the eggs: Bring a medium pot of water to a boil, ensuring the water level can fully submerge the eggs. Using a ladle, carefully lower the eggs into the boiling water. Boil for 7 minutes for medium soft boiled eggs or 10 minutes for hard boiled eggs. Turn off heat and let eggs sit an extra 1 minute if using the medium soft method.
  3. Cool the eggs: Immediately transfer the eggs to the prepared ice bath and let them sit for 2 minutes to stop the cooking process but remove them while still lukewarm for optimal peeling.
  4. Peel the eggs: Gently peel the eggs once cooled enough to handle.
  5. Mash the eggs and season: Transfer peeled eggs to a large bowl and mash with a fork until small pieces remain, between minced and pea-sized. Add sugar, salt, and pepper. For easier mashing, use a paring knife to assist if desired.
  6. Mix the egg salad: Stir in Japanese mayonnaise, and if using hard boiled eggs, add 1 to 2 teaspoons of milk or plant milk to achieve desired consistency. Taste and adjust seasoning by adding more salt, pepper, or mayonnaise as needed.
  7. Prepare the bread: Spread 1/2 tablespoon of softened butter evenly over each slice of Japanese milk bread.
  8. Assemble the sandwiches: Evenly spread half of the egg salad onto one slice of bread. Top with another slice, buttered side down. Gently press the sandwich and slice off the crusts for the classic Tamago Sando look. Repeat with remaining bread and egg salad.
  9. Garnish and serve: Optionally, sprinkle sliced chives on top for added flavor and color. Cut sandwiches in half and serve immediately.
  10. Store leftovers: Wrap each sandwich tightly in plastic wrap and refrigerate for up to 2 days to maintain freshness.

Notes

  • If you prefer a softer egg salad texture, use medium soft boiled eggs and omit the milk.
  • When using hard boiled eggs, add 1 to 2 teaspoons of milk or plant milk to adjust the creaminess of the salad.
  • Japanese milk bread provides the signature soft and fluffy texture—substituting bread types will alter the experience.
  • Japanese mayonnaise is preferred for its tangy sweetness that complements the egg salad perfectly.
  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Sandwich
  • Method: Stovetop
  • Cuisine: Japanese

Find it online: https://cozykitchenbymaya.com/japanese-egg-sandwich-tamago-sando-recipe/