Japanese Egg Sandwich (Tamago Sando)

Japanese Egg Sandwich (Tamago Sando)

A soft, creamy Japanese egg sandwich (Tamago Sando) made with fluffy white bread and a rich egg filling mixed with Japanese mayonnaise, sugar and milk. Simple, comforting and perfect for breakfast, lunch or a snack.

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Course: Breakfast, Main Course

Prep Time: 15

Cook Time: 10

Total Time: 25

Servings:

Calories: 557kcal

Ingredients Instructions Video Notes Nutrition

Ingredients

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.

Nutrition