Deliciously Creamy Japanese Egg Sandwich (Tamago Sando) Recipe
Experience the comfort of the Japanese Egg Sandwich (Tamago Sando) with a savory, creamy filling that's perfect for any meal.
Equipment
- Pot
- mixing bowl
- spatula
- Knife
Ingredients
Egg Filling
- 4 large eggs These provide the base of your filling and a rich source of protein.
- 2 tablespoons Japanese mayonnaise Adds creaminess and umami flavor.
- 1 teaspoon sugar Balances the savory elements.
- 1 teaspoon salt Enhances overall flavor.
Sandwich
- 4 slices soft white bread Perfect canvas to hold the filling.
Instructions
Preparation Steps
- Begin by placing 4 large eggs in a pot and covering them with cold water. Bring the water to a gentle boil over medium heat, then reduce to a simmer and cook for 10 minutes.
- Once cooked, remove the eggs from the pot and transfer them to a bowl of ice water to cool for about 5 minutes.
- Once the eggs are cool, gently tap each egg on the counter to crack the shell, then peel them under running cold water.
- Transfer the peeled eggs to a mixing bowl, and using a fork, mash them until creamy with some chunks.
- To the mashed eggs, add 2 tablespoons of Japanese mayonnaise, 1 teaspoon of sugar, and 1 teaspoon of salt. Gently fold until well combined.
- Take 2 slices of soft white bread and spread a layer of the egg mixture evenly over each slice.
- Place the remaining slices of bread on top of the egg-filled slices, gently pressing them down to form a complete sandwich.
- Using a sharp knife, carefully cut each sandwich into halves or quarters, depending on your preference.
Notes
Keep the egg mixture stored separately in the fridge if making ahead, and assemble the sandwich just before serving to maintain freshness.
Nutrition
Serving: 1sandwichCalories: 320kcalCarbohydrates: 25gProtein: 12gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 210mgSodium: 500mgPotassium: 200mgFiber: 1gSugar: 1gVitamin A: 250IUCalcium: 30mgIron: 1mg
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