Description
A classic Japanese egg sandwich, Tamago Sando features creamy, lightly seasoned egg salad made with soft- or hard-boiled eggs and Japanese mayonnaise, sandwiched between fluffy Japanese milk bread slices and lightly buttered for extra richness. Perfect for a quick, comforting meal or snack.
Ingredients
Egg Salad
- 6 large Pete and Gerry’s Organic Eggs
- 1/4 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 to 2 teaspoons milk or plant milk (optional)
- 4 tablespoons Japanese mayonnaise
Sandwich
- 4 slices Japanese milk bread
- 2 tablespoons unsalted butter, softened
- Chives, sliced (for garnish, optional)
Instructions
- Prepare an ice bath: Fill a large bowl with cold water and ice. This will stop the eggs from cooking and make peeling easier once boiled.
- Boil the eggs: Bring a medium pot of water to a rolling boil, enough to cover the eggs. Using a ladle, carefully lower the eggs into the boiling water. Boil for 7 minutes for medium soft-boiled eggs or 10 minutes for hard-boiled eggs. After boiling, turn off the heat and let the eggs sit in hot water for 1 more minute if soft-boiled.
- Cool and peel eggs: Immediately transfer the eggs to the prepared ice bath and let them cool for 2 minutes. Remove while still slightly warm and peel the shells off carefully.
- Mash eggs: Place peeled eggs in a large bowl. Mash them with a fork until small pieces remain, about the size between peas and minced consistency. Optionally, use a paring knife to achieve desired texture.
- Mix egg salad: Add sugar, salt, and black pepper to the mashed eggs. Stir in Japanese mayonnaise and 1-2 teaspoons milk (if using hard-boiled eggs) to make a creamy egg salad. Taste and adjust seasoning as needed.
- Butter bread: Spread 1/2 tablespoon softened unsalted butter evenly onto one side of each slice of Japanese milk bread.
- Assemble sandwiches: Spread a generous amount of egg salad onto the unbuttered side of one slice of bread. Place another slice on top, buttered side down. Gently press down and trim off the crusts.
- Garnish and serve: Optionally sprinkle sliced chives on top for garnish. Cut the sandwich in half and serve immediately.
- Storage: Wrap sandwiches tightly in plastic wrap and refrigerate. Consume within 2 days for best freshness.
Notes
- Use soft-boiled eggs for a creamier texture or hard-boiled for a firmer egg salad.
- Japanese mayonnaise is preferred for its unique flavor and creaminess.
- Removing crusts gives the sandwich its characteristic soft texture.
- Serve immediately for best taste; refrigeration may slightly soften the bread.
