Japanese Egg Sandwich (Tamago Sando)
A soft, creamy and comforting sandwich that’s incredibly simple but absolutely delicious.
If you’ve ever visited Japan or walked into a Japanese convenience store, you’ve probably seen the famous Tamago Sando. It’s a humble egg sandwich, but somehow it tastes far better than a regular egg sandwich. The filling is unbelievably creamy, slightly sweet, and very smooth. Combined with soft white bread, it becomes one of the most comforting sandwiches you can eat.
What makes the Japanese version different is the texture and balance of flavours. The egg yolks are mashed until silky and mixed with Japanese mayonnaise, a touch of sugar and milk. The egg whites are chopped finely so the filling stays light and fluffy rather than chunky.
Another secret is using very soft white bread. In Japan, milk bread (often called shokupan) is typically used. It’s pillowy soft and slightly sweet, which pairs perfectly with the creamy egg filling.
This sandwich is perfect for breakfast, lunch, picnics or an afternoon snack. It also looks beautiful when sliced in half, especially if you garnish it with a sprinkle of parsley. Best of all, it’s incredibly easy to make at home with just a handful of simple ingredients.
Ingredients
- 4 slices white bread
- 5 eggs
- 1/3 cup Japanese mayonnaise
- 1/2 tsp sugar
- 1 1/2 tbsp milk
- black pepper to taste
- Dried parsley for garnish
Instructions
1. Boil the eggs
Fill a medium saucepan with water and bring it to a boil over high heat. Once the water is boiling, carefully add 5 eggs into the pot.
Boil the eggs for 10 minutes over high heat to make sure they become fully hard-boiled.
After 10 minutes, remove the eggs and immediately place them into a bowl of ice water. Let them sit in the ice bath for 5 minutes. This stops the cooking process and makes the eggs much easier to peel.
❤️ Tip: Placing the eggs in ice water helps prevent the yolks from developing a grey ring and also makes the shells peel off much more easily.
2. Separate the egg yolks and whites
Once the eggs have cooled slightly, peel off the shells carefully.
Cut each egg in half lengthwise using a knife. Gently remove the egg yolks and place them into a mixing bowl. Set the egg whites aside on a cutting board.
If the yolks crumble while removing them, don’t worry. They’ll be mashed later anyway.
3. Make the creamy yolk mixture
Add 1/3 cup Japanese mayonnaise, 1/2 tsp sugar, 1 1/2 tbsp milk, and 1/4 tsp black pepper to the bowl with the egg yolks.
Use a fork or spatula to mash and mix everything together until the mixture becomes smooth, creamy and slightly fluffy. The texture should be similar to a thick spread.
❤️ Tip: Japanese mayonnaise is slightly sweeter and richer than regular mayonnaise, which gives the sandwich its signature flavour.
4. Chop the egg whites
Take the cooked egg whites and use a knife to chop them into small pieces. You want them finely chopped but still slightly textured so the filling isn’t completely smooth.
Try to keep the pieces small and even. This helps the filling spread more nicely inside the sandwich.
5. Combine the egg filling
Add the yolk mixture to the chopped 5 egg whites.
Mix everything together until the egg whites are evenly coated with the creamy yolk mixture.
You should now have a rich, creamy egg filling with small pieces of egg white throughout.
6. Assemble the sandwiches
Lay 2 slices of white bread on a clean surface.
Divide the egg filling evenly between the two slices of bread, spreading it into a thick layer.
Place the remaining 2 slices of white bread on top to form two sandwiches.
❤️ Tip: For the most authentic Japanese style, spread the filling all the way to the edges so the sandwich looks full and neat when cut.
7. Slice and garnish
Use a sharp knife to cut each sandwich straight down the middle.
If you like, sprinkle a little chopped parsley for colour and freshness.
Serve immediately while the bread is soft and fluffy.
❤️ Tip: Wiping the knife clean between cuts helps create neat, tidy sandwich edges.
Extra Tips
1. Use very soft bread
Japanese egg sandwiches taste best with soft white bread or milk bread. The softer the bread, the more authentic the texture will feel.
2. Don’t skip the milk
The small amount of milk helps loosen the egg mixture and makes the filling extra creamy.
3. Chill the filling
If you have time, refrigerate the egg filling for about 20 minutes before assembling the sandwiches. The flavours will meld together nicely.
4. Cut off the crusts
Many Japanese cafés remove the crusts before serving. This gives the sandwich a very soft and delicate texture.
Japanese Egg Sandwich (Tamago Sando)
Ingredients
- 4 slices white bread
- 5 eggs
- 1/3 cup Japanese mayonnaise
- 1/2 tsp sugar
- 1 1/2 tbsp milk
- black pepper to taste
- Dried parsley for garnish
Instructions
- Boil the eggs: Bring a saucepan of water to a boil over high heat and carefully add 5 eggs. Boil the eggs for 10 minutes, then transfer them to a bowl of ice water and let them sit for 5 minutes before peeling.
- Separate the egg yolks and whites: Peel the 5 boiled eggs, cut them in half, and place the egg yolks into a bowl while setting the egg whites aside on a chopping board.
- Make the creamy yolk mixture: Mash the 5 egg yolks with 1/3 cup Japanese mayonnaise, 1/2 tsp sugar, 1 1/2 tbsp milk, and 1/4 tsp black pepper until smooth and creamy.
- Chop the egg whites: Finely chop the 5 egg whites into small pieces using a knife.
- Combine the egg filling: Add the yolk mixture to the chopped 5 egg whites and mix until evenly combined.
- Assemble the sandwiches: Spread the egg filling evenly over 2 slices white bread, then top with the remaining 2 slices white bread to form 2 sandwiches.
- Slice and garnish: Cut each sandwich in half and garnish with chopped or dried parsley if desired.
Notes
- Use very soft bread: Soft white bread or milk bread works best for 2 sandwiches, giving the filling a fluffy and delicate texture.
- Don’t skip the milk: Adding 1 1/2 tbsp milk helps loosen the egg mixture and makes the filling extra creamy.
- Chill the filling: Refrigerate the egg filling for about 20 minutes before assembling if you want the flavours to develop further.
- Cut off the crusts: Remove the crusts from the 4 slices white bread before assembling for a softer and more traditional presentation.
