Japanese Egg Sandwich (Tamago Sando)
This Japanese egg sandwich, also known as 'tamago sando', is a classic and popular sandwich found all over Japanese convenience stores. The filling is <strong>rich</strong> and<strong> creamy</strong>, all between two slices of <strong>fluffy milk bread</strong>!
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 6 eggs (4 hard-boiled, 2 soft-boiled)
- 2-3 tbsp Kewpie mayonnaise, depending on how creamy you want the filling to be
- 2 tsp milk or cream
- 1/2 tsp sugar
- 1/4 tsp salt, to taste
- Unsalted butter, softened
- 4 slices of milk bread (shokupan)
- Dried parsley or chives, for topping
Instructions
- 1
Bring a pot of water to a boil. Add in the eggs and set a timer for 11 minutes.When there's 3 minutes left on the timer, remove 2 eggs and immediately place them in an ice bath to cool (these will be our soft-boiled eggs; set them aside until we assemble the sandwich).Continue boiling the remaining eggs until the timer goes off (for the for the full 11 minutes), then place them in an ice bath to stop the cooking process.
- 2
With the hard-boiled eggs, peel them, then separate the yolks from the whites.
- 3
Mash up the yolks and mix in the Kewpie mayonnaise, milk/cream, sugar, and salt until smooth.
- 4
Dice the egg whites and mix it in with the yolk mixture. This will be our sandwich filling.
- 5
To assemble: Spread softened butter on both pieces of milk bread. Cut the soft-boiled eggs in half and place the halves face-down onto the center of the bread. Spread half of the egg filling mixture to fill the sandwich, then top it off with the other slice of bread. Cut off the crusts for a more cleaner look, if desired.Repeat for the other sandwich.
- 6
Top with parsley or chives. Serve immediately or refrigerate to be eaten the next day!