Description
Japanese Egg Sandwich is a creamy and authentic tamago sando made with soft milk bread and perfectly seasoned egg salad.
Ingredients
6 large organic eggs
1/4 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 to 2 teaspoons milk (optional)
4 tablespoons Japanese mayonnaise
4 slices Japanese milk bread
2 tablespoons unsalted butter, softened
Chives for garnish (optional)
Instructions
1. Prepare an ice bath in a large bowl.
2. Bring a medium pot of water to a boil and carefully lower the eggs.
3. Boil for 7 minutes for medium-soft eggs or 10 minutes for hard-boiled eggs.
4. Transfer eggs to ice bath for 2 minutes, then peel while slightly warm.
5. Mash eggs gently in a bowl.
6. Add sugar, salt, and pepper, then mix.
7. Add mayonnaise and milk if needed, then combine until creamy.
8. Spread butter evenly onto bread slices.
9. Spread egg salad onto one slice and top with second slice.
10. Remove crusts, slice in half, and serve immediately.
Notes
Use medium-soft eggs for creamier texture.
Store wrapped in fridge up to 2 days.
Assemble just before serving for best freshness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Lunch
- Method: Boiling and Assembling
- Cuisine: Japanese
Nutrition
- Serving Size: 1 sandwich
- Calories: 320
- Sugar: 3g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 13g
- Cholesterol: 370mg