Why make this recipe
The Japanese Egg Sandwich, or Tamago Sando, is a simple yet delightful treat perfect for any time of day. With its creamy egg filling and soft bread, this sandwich offers comfort and flavor in every bite. It’s easy to make at home, allowing you to enjoy a taste of Japan without the need for a café visit. Plus, using fresh ingredients makes it even more delicious!
How to make Japanese Egg Sandwich
Ingredients:
- 6 large Pete and Gerry’s Organic Eggs
- 1/4 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 to 2 teaspoon milk (or plant milk) (Footnote 1)
- 4 tablespoons Japanese mayonnaise
- 4 slices Japanese milk bread
- 2 tablespoons unsalted butter (softened)
- Chives (sliced, for garnish) (Optional)
Directions:
-
To make the egg salad: Start by boiling the eggs. Place the eggs in a pot and cover them with water. Bring the water to a boil, then turn off the heat and cover the pot. Let the eggs sit for 12 minutes. After that, cool the eggs in ice water. Once cooled, peel the eggs and chop them into small pieces. In a bowl, mix the chopped eggs with sugar, salt, black pepper, milk, and Japanese mayonnaise until well combined.
-
To cook and assemble the sandwich: Take the slices of Japanese milk bread and spread softened butter on one side of each slice. Heat a skillet over medium heat and place the slices of bread, buttered side down, in the skillet. Toast until golden brown. Once toasted, remove the bread from the skillet. Spread the egg salad mixture evenly onto two slices of bread. Top with the other two slices to form a sandwich.
-
To store: If you have leftover sandwiches, wrap them in plastic wrap or place them in an airtight container. Keep them in the refrigerator for up to 2 days.
How to serve Japanese Egg Sandwich
Serve the Tamago Sando as a quick breakfast or a light lunch. You can cut the sandwiches in half or quarters to make them easier to eat. Garnish with sliced chives for an added touch. Pair it with a warm cup of tea or coffee for a delightful experience.
How to store Japanese Egg Sandwich
If you have leftover sandwiches, it’s best to consume them within two days. Store them in the fridge, wrapped tightly to maintain freshness. Avoid freezing, as this can ruin the texture of the bread.
Tips to make Japanese Egg Sandwich
- For a creamier egg salad, add more Japanese mayonnaise.
- Experiment with different types of bread for a new twist.
- Make sure not to overcook the eggs to keep them tender.
Variation
You can customize your Tamago Sando by adding other ingredients such as avocado slices, lettuce, or even a dash of soy sauce for a different flavor profile. Another great option is to incorporate spices or herbs that you enjoy.
FAQs
1. Can I use regular mayonnaise instead of Japanese mayonnaise?
Yes, regular mayonnaise can be used, but it may alter the flavor slightly. Japanese mayonnaise has a unique taste that is creamier and richer.
2. Is it okay to use any type of bread?
While Japanese milk bread is traditional for Tamago Sando, you can use any soft bread you prefer.
3. How long can I keep the egg salad in the fridge?
The egg salad can be stored in the refrigerator for up to 3 days in an airtight container before it should be eaten.
Footnote 1: Using plant-based milk can make this recipe suitable for those who are lactose intolerant or vegan.
