Creamy Japanese Egg Sandwich: A Simple Delight for Lunch

Enjoy this Creamy Japanese Egg Sandwich, or Tamago Sando, featuring rich egg salad tucked between soft Japanese milk bread.

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Prep Time 10

Cook Time 20

Cooling Time 2

Total Time 32

Servings: 2 sandwiches

Course: Breakfast

Cuisine: Japanese

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Egg Salad

6 large Organic Eggs Use fresh eggs for the best flavor.
1/4 teaspoon Sugar Enhances flavor balance.
1/4 teaspoon Salt Adjust based on mayonnaise's saltiness.
1/4 teaspoon Ground Black Pepper Adds spice and depth.
1 to 2 teaspoons Milk or Plant Milk Optional to keep eggs moist.
4 tablespoons Japanese Mayonnaise Crucial for achieving an authentic taste.

For the Sandwich

4 slices Japanese Milk Bread Essential for creating the perfect sandwich.
2 tablespoons Unsalted Butter Softened to add richness.
Chives Sliced, for garnish, optional.

Equipment

medium pot
Mixing Bowl
slotted spoon
Serving plate

Method

Preparation Steps

Prepare an ice bath by filling a large bowl with ice water and set aside.
In a medium pot, bring water to a rolling boil, then gently lower in the eggs.
Boil the eggs for 7 minutes for medium soft-boiled or 10 minutes for hard-boiled.
Transfer eggs to the ice bath for about 2 minutes to cool and make peeling easier.
Mash the peeled eggs in a bowl, mixing in sugar, salt, pepper, and mayonnaise.
Spread butter on each slice of bread, add egg salad, and assemble the sandwich.
Serve immediately, or wrap tightly and store in the fridge for up to two days.

Nutrition

Serving: 1sandwichCalories: 300kcalCarbohydrates: 30gProtein: 12gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 220mgSodium: 600mgPotassium: 300mgFiber: 2gSugar: 1gVitamin A: 500IUCalcium: 20mgIron: 1mg

Notes

Customize by adding diced veggies or fresh herbs for an extra crunch.

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