Japanese Egg Sandwich {Tamago Sando}

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 recipe

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.

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• Ingredients
• Instructions
• Substitutions
• Storage
• Tip
• 📖 Recipe

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.

Japanese mayonnaise

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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!

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📖 Recipe