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Japanese Egg Sandwich

Savory Japanese Egg Sandwich: A Creamy Comfort Dish

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This delightful Japanese Egg Sandwich, or Tamago Sando, combines creamy egg salad with fluffy Japanese milk bread for a quick and customizable meal.
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Prep Time 10 minutes
Cook Time 10 minutes
Cooling Time 2 minutes
Total Time 22 minutes
Servings: 2 sandwiches
Course: Breakfast
Cuisine: Japanese
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Egg Salad
  • 6 large Pete and Gerry’s Organic Eggs Substitution: Substitute with any high-quality eggs.
  • 1/4 teaspoon sugar No direct substitution needed.
  • 1/4 teaspoon salt Adjust according to preference, particularly after adding mayonnaise.
  • 1/4 teaspoon ground black pepper Adjust as needed for personal preference.
  • 1 to 2 teaspoons milk or plant milk (Optional) Can omit if using medium soft-boiled eggs.
  • 4 tablespoons Japanese mayonnaise Substitution: Substitute with American mayonnaise for a less authentic taste.
For the Sandwich
  • 4 slices Japanese milk bread Substitution: Use high-quality white bread with a fine texture if unavailable.
  • 2 tablespoons unsalted butter, softened No direct substitution, though margarine could work.
  • 1 bunch Chives, sliced (for garnish) (Optional) Use green onions or omit completely.

Equipment

  • medium pot
  • slotted spoon
  • Mixing Bowl
  • ice water bowl
  • knife

Method
 

Step-by-Step Instructions
  1. Prepare Ice Bath: Begin by filling a large bowl with ice water; this will help chill the eggs quickly after boiling.
  2. Boil Eggs: In a medium pot, bring enough water to a rolling boil. Carefully lower the eggs into the boiling water. Cook for 7 minutes for medium soft-boiled or 10 minutes for hard-boiled.
  3. Cool Eggs: Transfer the eggs to the ice bath for about 2 minutes until lukewarm. Tap to crack the shells before peeling.
  4. Make Egg Salad: Mash the peeled eggs in a bowl. Add sugar, salt, black pepper, and mayonnaise. Mix well, adding milk if using hard-boiled eggs.
  5. Assemble Sandwich: Spread butter on one side of each slice of bread. Place egg salad on one slice, then top with another slice, butter side facing up.
  6. Serve or Store: Cut the sandwich in half or quarters for serving. Wrap tightly in plastic wrap to store in the fridge for up to 2 days.

Nutrition

Serving: 1sandwichCalories: 300kcalCarbohydrates: 30gProtein: 18gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 8gCholesterol: 150mgSodium: 400mgPotassium: 300mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 1mgCalcium: 80mgIron: 2mg

Notes

Enjoy homemade goodness with this quick and customizable Japanese Egg Sandwich. Perfect for lunchboxes and easy to store!

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