Learn how to make authentic Tamago Sando, Japan’s beloved egg sandwich! This creamy, fluffy, and ultra-satisfying recipe brings convenience store perfection right to your kitchen—simple ingredients, big flavor.
Yields: 2 sandwiches
Prep time: 15 minutes
Cook time: 12-15 minutes
Ingredients:
For the Eggs:
- 4 large eggs
- Pinch of salt
For the Egg Salad:
- 4 hard-boiled eggs (from above)
- 3 tablespoons Japanese mayonnaise (Kewpie is highly recommended for its richer flavor)
- 1 teaspoon Dijon mustard (optional, but adds a nice subtle tang)
- ½ teaspoon sugar (or to taste)
- Pinch of salt
- Pinch of freshly ground white pepper (optional, but traditional)
For the Sandwich:
- 4 slices shokupan (Japanese milk bread) or soft, white sandwich bread (about ½ inch thick)
- 1 tablespoon unsalted butter, softened
Equipment:
- Medium saucepan
- Slotted spoon
- Bowl of ice water
- Mixing bowl
- Fork or potato masher
- Butter knife
Step-by-Step Instructions with Pictures:
1. Cook the Eggs:
- Place the 4 raw eggs in a single layer in a medium saucepan. Cover them with cold water by about 1 inch.
- Add a pinch of salt to the water (this can help prevent cracking).
- Bring the water to a rolling boil over medium-high heat. Once boiling, remove the pan from the heat and cover it tightly with a lid.
- Let the eggs sit in the hot water for 10-12 minutes for a perfectly cooked yolk (adjust to your preference).
2. Cool and Peel the Eggs:
- Using a slotted spoon, immediately transfer the cooked eggs to a bowl of ice water. This stops the cooking process and makes them easier to peel.
- Let the eggs cool completely in the ice water for at least 5 minutes.
- Gently crack the shells of the cooled eggs all over.
- Peel the eggs under cool running water. The water helps to get under the membrane and makes peeling easier.
3. Prepare the Egg Salad:
- Place the peeled hard-boiled eggs in a mixing bowl.
- Use a fork or a potato masher to roughly mash the eggs. You want a mixture of finely mashed and slightly chunky pieces for texture.
- Add the Japanese mayonnaise, Dijon mustard (if using), sugar, salt, and white pepper (if using) to the bowl.
- Gently stir everything together until just combined. Be careful not to overmix, as this can make the egg salad too pasty. Taste and adjust seasoning if needed.
4. Assemble the Tamago Sando:
- Lightly butter one side of each slice of bread with the softened butter.
- Take two slices of bread and generously spread half of the egg salad evenly onto the unbuttered side of one slice.
- Top with the other slice of bread, buttered side up.
- Gently press down on the sandwich to help the filling settle.
- Repeat with the remaining bread and egg salad.
5. Serve:
- Using a sharp knife, carefully trim the crusts off the sandwiches for a traditional Tamago Sando presentation.
- Cut each sandwich in half diagonally or straight across.
- Serve immediately and enjoy your delicious homemade Tamago Sando!
Tips for the Best Tamago Sando:
- Use high-quality bread: Shokupan is ideal for its soft and slightly sweet flavor, but any soft white sandwich bread will work.
- Don’t overcook the eggs: Overcooked yolks can be dry and crumbly. Aim for a just-set yolk.
- Use Kewpie mayonnaise: Its rich flavor and creamy texture are key to the authentic Tamago Sando taste.
- Don’t overmix the egg salad: Gently combine the ingredients to maintain some texture.
- Butter the bread: This adds flavor and prevents the egg salad from soaking into the bread too much.
- Trim the crusts: This is a traditional step that contributes to the delicate and refined feel of the sandwich.
- Enjoy fresh: Tamago Sando is best enjoyed soon after assembly. If you need to make it ahead, wrap it tightly and store it in the refrigerator for a few hours, but the bread may soften slightly.
Enjoy your perfectly crafted Japanese Tamago Sando! It’s a simple yet incredibly satisfying treat.
