Fluffy, soft, and so flavourful.. like biting into a heavenly cloud filled with savoury goodness. That's how I would describe a Japanese egg sandwich (tamago sando/たまごサンド). This isn't your average egg sandwich by any means. If you haven't tried one of these before, I highly recommend that you do.
This sandwich is awesome for making the day before, or for a convenient packed lunch. For another delicious Japanese egg dish, I absolutely love omurice - chicken fried rice nestled under a fluffy omelette blanket.
Ingredients
- Soft white bread
- Eggs
- Japanese mayonnaise - Unlike American mayonnaise, which uses whole eggs, this mayonnaise uses only egg yolks to give it a delightful rich and custardy mouth feel. It also uses a beautiful blend of vinegars (such as rice, apple cider, red wine, and distilled) rather than just white vinegar.
- Water
- Sugar
- Salt
- Pepper
See the recipe card below for quantities.
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Instructions
Place your eggs in a medium-sized pot and cover with a few centimetres of cold water. When the water comes to a boil, turn off the heat. Cover the pot and let the eggs cook for ten minutes.
Immediately transfer the cooked eggs to an ice bath for fourteen minutes to stop the cooking process and cool them down.
The eggs should be cooked perfectly. Peel the eggs and separate the whites from the yolks.
On a cutting board, chop up the egg whites.
In a small mixing bowl, use a fork to mash the egg yolks.
Add the egg whites, Japanese mayonnaise, water, sugar, salt, and pepper in with the yolks. Mix together until everything is well blended.
Use softened butter to butter two slices of bread.
Pile the egg mixture into the centre of a slice of bread to help prevent it from spilling out the sides.
Place the other slice of bread on top. If you are making this sandwich ahead of time, you may wish to wrap it in plastic wrap and store in the fridge with the crusts on.
When you are ready to enjoy, simply cut the crusts off of the sandwich and slice it in half.
Note: Making this sandwich at least a little bit ahead will give the flavours time to blend and become even more wonderful. I like to wrap them and let them sit for twenty minutes before cutting and enjoying.
Substitutions
Unfortunately, Japanese mayonnaise cannot be substituted with other kinds of mayonnaise in this recipe. The resulting sandwich simply will not taste the same.
Storage
Wrap this Japanese egg sandwich in plastic wrap and store in the refrigerator, and you can keep it to enjoy the next day.
Tip
Spreading butter on the bread does more than just add flavour. The layer of butter helps prevent the bread from pulling moisture out of the egg mixture and becoming soggy!
Print📖 Recipe
Japanese Egg Sandwich {Tamago Sando}
- Prep Time: 5 minutes
- Cool Time: 14 minutes
- Cook Time: 10 minutes
- Total Time: 29 minutes
- Yield: 1 serving 1x
- Category: Sandwiches
- Cuisine: Japanese
Description
Fluffy, soft, and so flavourful - like biting into a heavenly cloud filled with savoury goodness. Japanese egg sandwiches are not your average egg sandwich.
Ingredients
2 slices soft white bread
2 large eggs
1 tablespoon Japanese mayonnaise
2 teaspoons water
⅛ teaspoon sugar
salt and pepper, to taste
butter, softened
Instructions
Place your eggs in a medium-sized pot and cover with a few centimetres of cold water. When the water comes to a boil, turn off the heat. Cover the pot and let the eggs cook for 10 minutes.
Immediately transfer the cooked eggs to an ice bath for 14 minutes to stop the cooking process and cool them down.
Peel the eggs and separate the whites from the yolks.
On a cutting board, chop up the egg whites.
In a small mixing bowl, use a fork to mash the egg yolks.
Add the egg whites, Japanese mayonnaise, water, sugar, salt, and pepper in with the yolks. Mix together until everything is well blended.
Use softened butter to butter two slices of bread.
Pile the egg mixture into the centre of a slice of bread to help prevent it from spilling out the sides. Place the other slice of bread on top. If you are making this sandwich ahead of time, you may wish to wrap it in plastic wrap and store in the fridge with the crusts on.
When you are ready to enjoy, simply cut the crusts off of the sandwich and slice it in half.
Nutrition
- Serving Size:
- Calories: 300
- Sugar: 4.2 g
- Sodium: 670.8 mg
- Fat: 21.4 g
- Carbohydrates: 31 g
- Protein: 17.7 g
- Cholesterol: 392 mg
Keywords: Japanese egg sandwich, egg sandwich, tamago sando
nancy says
i love a good egg sandwich. I like the balance of flavours and egg ratio in this recipe
Asha says
Thanks so much!
Bernice says
I couldn't find Kewpie mayo for the longest time so I waited a long time to try this recipe. Glad I did because it was so worth the wait!!
Asha says
Thank you, so glad you enjoyed it! 🙂
Elaine says
This reminds me of sandwiches I had in Singapore. Oh, that soft white bread! A beautiful post with detailed instructions. Thanks!
Asha says
Thank you! Really appreciate it. I bet the Singaporean food was to die for.
Terri says
I was intrigued as soon as I read the title, as I was never a fan of egg salad but love the flavours in Japanese cooking! This is definitely the egg salad sandwich for me! Pinned for later 🙂