Tamago Sando
Enjoy a classic Japanese Tamago Sando made with soft, fluffy milk bread and a creamy egg filling mixed with Japanese mayonnaise and seasonings. This simple and delicious egg sandwich is perfect for breakfast, lunch, or a quick snack.
Ingredients
For The Egg Filling
- 4 large eggs
- 3 tbsp Japanese mayonnaise
- 1 tsp milk optional
- ¼ tsp salt or to taste
- ¼ tsp black pepper
- ½ tsp sugar optional
For The Sandwich
- - 4 slices soft Japanese milk bread shokupan or white bread
- - 1 tbsp unsalted butter softened
- - 1 extra hard-boiled egg optional, for the center filling
Instructions
- Boil the Eggs: Place the eggs in a saucepan and cover with water. Bring to a boil, then cook for about 10–12 minutes until the eggs are hard-boiled.
- Cool the Eggs: Transfer the eggs to a bowl of cold water and let them cool completely. Peel off the shells.
- Prepare the Egg Filling: Place the hard-boiled eggs in a bowl and mash them with a fork until they reach your preferred texture.
- Add the Seasonings: Add the Japanese mayonnaise, milk if using, salt, black pepper, and sugar if desired. Mix until creamy and well combined.
- Prepare the Bread: Lay out the bread slices and lightly spread softened butter over one side of each slice. This helps prevent the bread from becoming soggy.
- Assemble the Sandwiches: Spread the egg mixture evenly over two slices of bread. For a classic Japanese-style presentation, place a halved hard-boiled egg in the center of the filling, if desired.
- Close the Sandwiches: Place the remaining bread slices on top and gently press them together.
- Trim the Crusts: Carefully remove the crusts with a sharp knife for a traditional Japanese convenience-store style. This step is optional.
- Cut and Serve: Cut each sandwich in half, either diagonally or straight down the middle, to show the creamy egg filling.
- Enjoy Fresh: Serve immediately for the softest bread and creamiest filling. If preparing ahead, refrigerate the sandwiches in a covered container and keep them chilled until serving.