The Japanese Egg Sandwhich, also known as “tamago sando”, is a popular sandwich that can be found in many convenience stores in Japan. It typically consists of a creamy egg filling and is often placed between soft, pillowy white bread. If you’re a big fan of egg sandwiches but feel like you’re eating the same sandwich over and over again, now is the time to give this a try. It is a simple yet delicious treat that you can enjoy any time of the day.
Japanese Egg Sandwich (Makes: 3-4)
Ingredients:
- 8 large eggs
- Generous pinch of kosher salt
- Black pepper, to taste
- 5 tbsp kewpie mayo
- 1 tbsp heavy cream (or whole milk)
- Salted butter (optional)
- 8 thick slices white bread (or brioche)
Instructions:
1. Bring a pot of water to a boil. Once it starts to boil, carefully add in the eggs. Boil for 12 minutes. Shock them in ice water.
2. Peel the eggs. Separate the yolks from the whites. Press the yolks through a fine sieve. Do the same thing with the egg whites (or cut them into small pieces).
3. To the eggs, add a generous pinch of salt, along with the black pepper, kewpie mayo, and heavy cream. Mix well.
4. Optionally, for another depth of flavor, generously butter one side of the bread.
5. Spread a generous amount of filling on a slice of the bread. Cover with the other side of the bread. Repeat with the remaining egg filling and bread. Optionally, cut the crusts off the bread.
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Japanese Egg Sandwich
(Tamago Sando)
4
servingsIngredients
8 large eggs
Generous pinch of kosher salt
Black pepper, to taste
5 tbsp kewpie mayo
1 tbsp heavy cream (or whole milk)
Salted butter (optional)
8 thick slices white bread (or brioche)
Directions
- Bring a pot of water to a boil. Once it starts to boil, carefully add in the eggs. Boil for 12 minutes. Shock them in ice water.
- Peel the eggs. Separate the yolks from the whites. Press the yolks through a fine sieve. Do the same thing with the egg whites (or cut them into small pieces).
- To the eggs, add a generous pinch of salt, along with the black pepper, kewpie mayo, and heavy cream. Mix well.
- Optionally, for another depth of flavor, generously butter one side of the bread.
- Spread a generous amount of filling on a slice of the bread. Cover with the other side of the bread. Repeat with the remaining egg filling and bread. Optionally, cut the crusts off the bread.
Notes
- 1 Tbsp = 15 ml, 1 Cup = 240 ml