Description
A delightful recipe for Japanese Egg Sandwich (Tamago Sando) that features a creamy and flavorful egg salad sandwiched between slices of soft Japanese milk bread. This popular Japanese sandwich is perfect for a quick and satisfying meal.
Ingredients
Scale
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 teaspoon milk or plant milk (Optional) (Footnote 1)
- 4 tablespoons Japanese mayonnaise
Assembly:
- 4 slices Japanese milk bread
- 2 tablespoons unsalted butter, softened
- Chives, sliced (for garnish) (Optional)
Instructions
- To make the egg salad – Prepare an ice bath. Boil eggs for 7 minutes for medium soft boiled. Transfer to ice bath, peel, and mash. Add sugar, salt, pepper, and mayonnaise. Adjust seasoning.
- To cook and assemble the sandwich – Spread butter on bread slices. Spread egg salad on one slice, top with the other slice. Cut off crusts, slice sandwiches in half.
Notes
- For a twist, add a splash of soy sauce or a pinch of curry powder to the egg salad for extra flavor.
- Ensure the eggs are at room temperature before boiling to prevent cracking.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Sandwich
- Method: Boiling, Mixing, Assembling
- Cuisine: Japanese
Nutrition
- Serving Size: 1 sandwich
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 280mg
Keywords: Japanese, Egg Sandwich, Tamago Sando, Japanese Milk Bread, Easy Recipe
