Description
A delicious and creamy Japanese egg sandwich known as Tamago Sando.
Ingredients
Scale
- 6 large eggs
- ¼ cup Japanese mayonnaise (such as Kewpie)
- 1 teaspoon Dijon mustard
- ¼ teaspoon salt
- ¼ teaspoon white pepper
- 1 teaspoon sugar
- 1 tablespoon heavy cream or milk
- 8 slices Japanese milk bread (shokupan), crusts removed
- 1 tablespoon unsalted butter, softened
Instructions
- Boil the eggs just right in a pot and cover them with cold water. Bring to a gentle boil, then cook for about 10–11 minutes. You want fully set yolks but not overcooked. Once done, transfer them to an ice bath. This stops the cooking and makes peeling easier. I always let them sit in the ice water for at least 5 minutes. It’s a small step, but it ensures the texture stays tender.
- Peel the eggs. Separate the yolks from the whites. This step is key to achieving the smooth filling that defines a classic Tamago Sando.
- Mash the yolks through a fine mesh sieve or mash thoroughly with a fork until very fine. This creates that fluffy, almost whipped consistency.
- Finely chop the egg whites into small, even pieces. You want tiny bits for texture without chunkiness.
- Mix the mashed yolks, chopped whites, Japanese mayonnaise, Dijon mustard, salt, white pepper, sugar, and cream. Stir gently until smooth and creamy. Taste and adjust seasoning if needed. The mixture should be rich but balanced, slightly sweet, and deeply savory.
- Prepare the bread by spreading softened butter on one side of each bread slice. The butter acts as a barrier to keep the bread soft.
- Assemble generously a thick layer of egg mixture onto one slice of bread. Spread evenly, making sure it reaches the edges. Top with another slice, buttered side down.
- Trim and serve gently, then slice in half. For the classic look, cut straight down the center. Wipe the knife clean between cuts for neat edges. The finished Tamago Sando should look tidy on the outside and beautifully golden in the middle.
Notes
- To ensure the perfect texture, make sure to cool the eggs quickly in an ice bath after boiling.
- Adjust the seasoning to your taste; you may want a bit more salt or sugar based on preference.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Sandwiches
- Method: No-Cook
- Cuisine: Japanese
Nutrition
- Serving Size: 1 sandwich
- Calories: 350
- Sugar: 2g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 180mg