Description
A creamy and fluffy Japanese egg sandwich, also known as Tamago Sando, made with soft white bread and a rich egg salad filling. Perfect for a quick lunch or snack.
Ingredients
- 6 large eggs
- 2 tablespoons Japanese mayonnaise (such as Kewpie)
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
- White pepper to taste
- 4 slices of soft white bread (preferably milk bread or shokupan)
- Optional: softened butter for bread
Instructions
- Place the eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat.
- Once boiling, cover the pot, remove from heat, and let sit for 10 minutes.
- Transfer the eggs to an ice bath to cool, then peel them.
- Set one egg aside. Mash the remaining 5 eggs in a bowl with a fork.
- Add Japanese mayonnaise, sugar, salt, and white pepper to the mashed eggs. Mix until creamy and well combined.
- Slice the reserved egg in half or into slices for sandwich decoration, if desired.
- (Optional) Spread a thin layer of softened butter on the bread slices.
- Divide the egg salad mixture onto two slices of bread, then top with the remaining slices.
- Trim off the crusts for a traditional look, then cut sandwiches in half or thirds to serve.
Notes
- Use Japanese mayonnaise for authentic flavor and creamy texture.
- Milk bread or shokupan is preferred for the softest texture, but any soft white bread works.
- Serve immediately for best taste and texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Snack
- Method: Boiled
- Cuisine: Japanese
Nutrition
- Serving Size: 1 sandwich
- Calories: 350
- Sugar: 3g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 13g
- Cholesterol: 375mg
