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Japanese Egg Sandwich (Tamago Sando)

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Indulge in the creamy, savory delight of a classic Japanese Egg Sandwich (Tamago Sando), featuring fluffy milk bread and rich egg salad.

Ingredients

Scale
  • 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 teaspoon milk or plant milk (Optional)
  • 4 tablespoons Japanese mayonnaise
  • 4 slices Japanese milk bread
  • 2 tablespoons unsalted butter , softened
  • chives , sliced (for garnish) (Optional)

Instructions

  1. Prepare an ice bath in a big bowl.
  2. Bring a medium-sized pot of water to a boil.
  3. Carefully lower the eggs into the boiling water using a ladle.
  4. Boil eggs for 7 minutes for medium soft-boiled or 10 minutes for hard-boiled.
  5. Turn off the heat and let the eggs sit in the hot water for 1 minute.
  6. Immediately transfer the eggs to the ice bath.
  7. Let the eggs sit in the ice bath for 2 minutes to stop cooking.
  8. Remove eggs from the ice bath while they are still lukewarm.
  9. Carefully peel the eggs.
  10. Transfer the peeled eggs to a large bowl.
  11. Mash the eggs with a fork a few times to break them up.
  12. Add the sugar to the bowl.
  13. Add the salt to the bowl.
  14. Add the pepper to the bowl.
  15. Continue mashing the eggs into small pieces, smaller than a pea but larger than minced.
  16. Add the Japanese mayonnaise to the bowl.
  17. Add the optional milk (if using hard-boiled eggs) to the bowl.
  18. Mix everything together until well combined.
  19. Taste the egg salad and adjust seasoning with more salt, pepper, or mayonnaise if needed.
  20. To assemble one sandwich, spread 1/2 tablespoon of softened butter evenly onto each of two bread slices.
  21. Evenly spread the egg salad onto one slice of buttered bread.
  22. Place the other buttered slice of bread on top, buttered side down.
  23. Gently press the bread down to secure the filling.
  24. Slice the crusts off the bread.
  25. Assemble the second sandwich using the same method.
  26. Garnish with sliced chives, if desired.
  27. Cut each sandwich in half.
  28. Serve immediately.

Notes

Use Japanese mayonnaise for the most authentic flavor.
Don’t over-mash the eggs; a little texture is good.
Peel eggs while still lukewarm for easier removal of shells.
Taste and adjust seasoning of the egg salad to your preference.

Find it online: https://familiesrecipes.com/japanese-egg-sandwich-tamago-sando/