Go Back Email Link
–+ servings

Tamago Sando

A delightful Japanese egg sandwich with a creamy filling made from boiled eggs and Japanese mayonnaise, served on soft milk bread.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Serving Size 2 servings

Ingredients

Egg Filling

  • 6 large Pete and Gerry's Organic Eggs (or any fresh large eggs)
  • 1/4 teaspoon sugar
  • 1/4 teaspoon salt (plus more to taste)
  • 1/4 teaspoon ground black pepper
  • 1-2 teaspoons milk or plant milk (optional) Use to loosen filling if using hard-boiled eggs
  • 4 tablespoons Japanese mayonnaise (Kewpie or similar) Gives the sandwich its signature umami and creaminess

Bread and Assembly

  • 4 slices Japanese milk bread (shokupan) Very soft; substitute brioche or thick sandwich bread if needed
  • 2 tablespoons unsalted butter, softened About 1/2 tbsp per slice
  • Chives, sliced, for garnish (optional)

Instructions

Preparation

  • Prepare an ice bath: fill a large bowl with ice water and set aside.
  • Bring water to a rolling boil in a medium pot. Make sure there's enough water to cover the eggs.
  • Lower eggs into the boiling water with a ladle.
  • Boil for 7 minutes for medium soft-boiled eggs or 10 minutes for hard-boiled eggs.
  • Transfer eggs immediately to the ice bath. Let sit for 2 minutes to stop cooking and cool.
  • Peel eggs carefully, working under running water if needed.

Mixing the Filling

  • Place peeled eggs in a large bowl and mash with a fork, aiming for a chunky texture.
  • Add sugar, salt, and pepper to the mashed eggs and stir to combine.
  • Add Japanese mayonnaise. If using hard-boiled eggs, add milk if the mixture feels dry and mix until smooth and creamy. Adjust seasoning to taste.

Assembling the Sandwich

  • Spread softened butter evenly on each slice of milk bread.
  • Pile a generous amount of the egg salad onto one buttered slice and top with another slice, buttered side down.
  • Press gently to compact and trim crusts for a clean presentation.
  • Slice the sandwich in half and optionally garnish with chives.

Serving

  • Serve immediately for the best texture. To store, wrap tightly in plastic wrap and refrigerate for up to 2 days.

Notes

Store wrapped sandwiches within two hours of making. They are perishable and should be consumed within 48 hours. Refrain from freezing for the best texture. For a warmer sandwich, gently toast it in a skillet for a short time, though this will alter the classic texture.