Quick & Simple Tamago Sando
Tamago Sando. A delicious creamy egg salad sandwich popularly found in convenience stores within Japan. This soft brioche egg salad sandwich is velvety and fluffy all through out. Easy to make with just minimal ingredients.
- Prep time
- 17 min
- Cook time
- 13 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 6 mini brioche buns (or sub with 12 slices of white bread)
- 6 large eggs
- 1/3 cup Japanese mayo (or sub with normal mayo)
- 1/4 tsp salt
- 1/2 tsp white granulated sugar
- 1/8 tsp black pepper
- 1 tsp dried parsley (optional)
- 1 tbsp white vinegar (add to boiling water to make peeling process easier)
- 1/2 tsp salt (add to boiling water to prevent leakage from potentially cracked eggs)
Instructions
- 1
First in a medium pot filled with enough water, bring to a boil over high heat. Optional: Add salt and vinegar here to make the peeling process easier. Carefully lower room temperature eggs into boiling water. Reduce to medium-high heat and boil eggs for 13 minutes covered.
- 2
Once boiled, remove hard-boiled eggs with a slotted spoon and transfer them to a large bowl filled with cold water and ice (or an ice bath).
- 3
Once eggs are cool to touch, crack and peel them with the back of the spoon starting from the less pointy side of the egg as there's a small gap where you can insert the spoon to easily peel away the egg shell.
- 4
Carefully run a sharp knife around the yolk to gently separate egg yolks from the whites. Transfer whites into another large bowl.
- 5
Then run yolks through a fine sieve set over a large mixing bowl. Use the back of a spatula or spoon to push the egg through the sieve until your egg yolks are finely grated. Make sure to scrape the back of the sieve for more egg yolk.
- 6
Finely dice egg whites with a knife. Transfer egg whites into bowl with egg yolk.
- 7
To your eggs, add salt, black pepper, sugar and Japanese mayo. Mix with a spatula until creamy.
- 8
Cut your brioche buns into half about 95% of the way. If you're using sandwich bread, skip this step.
- 9
Scoop an equal portion of your egg salad onto the bun or a slice of bread and close it with the other piece. Optional: Garnish with dried parsley. Enjoy!