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Japanese Egg Sandwich (Tamago Sando)

Japanese Egg Sandwich (Tamago Sando) – A Creamy Delight

This Japanese Egg Sandwich features a creamy egg salad nestled between fluffy milk bread, creating a delightful, comforting meal.
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Prep Time 10 minutes
Cook Time 12 minutes
Cooling Time 2 minutes
Total Time 24 minutes
Servings: 2 sandwiches
Course: Lunch
Cuisine: Japanese
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Egg Salad
  • 6 large Pete and Gerry’s Organic Eggs High-quality organic eggs can be used.
  • 1/4 teaspoon Sugar Enhances flavor balance.
  • 1/4 teaspoon Salt Adjust to taste.
  • 1/4 teaspoon Ground Black Pepper Adjust according to spice preference.
  • 1 to 2 teaspoons Milk or Plant Milk Optional to keep egg salad moist.
  • 4 tablespoons Japanese Mayonnaise Substitute with regular mayonnaise.
For the Sandwich
  • 4 slices Japanese Milk Bread High-quality white bread can be a substitute.
  • 2 tablespoons Unsalted Butter Softened, can be omitted.
  • Chives For garnish, optional.

Equipment

  • Medium Pot
  • Mixing Bowl
  • Fork
  • sharp knife

Method
 

Step-by-Step Instructions
  1. In a medium pot, fill it with water and bring to a rolling boil over medium-high heat. Gently lower in the eggs and cook for 7 minutes for medium soft-boiled eggs or 10 minutes for hard-boiled eggs. Transfer the eggs to an ice bath for 2 minutes.
  2. Peel the cooled eggs and mash them in a mixing bowl with a fork. Add sugar, salt, black pepper, and mayonnaise. Mix until well combined.
  3. Spread softened butter on one side of each slice of bread.
  4. On one buttered slice, spread the egg salad mixture evenly. Place a second slice on top, butter side down.
  5. Cut the sandwich in half diagonally for easy handling. Serve immediately.

Nutrition

Serving: 1sandwichCalories: 350kcalCarbohydrates: 28gProtein: 14gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 240mgSodium: 400mgPotassium: 180mgFiber: 1gSugar: 2gVitamin A: 500IUCalcium: 100mgIron: 1mg

Notes

Store in an airtight container in the fridge for up to 2 days. Wrap tightly for freezing up to 1 month.

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