Tamago Sando is Japan’s signature egg sandwich — ultra-creamy, rich, and incredibly satisfying. Made with soft milk bread (shokupan), perfectly boiled eggs, and Japanese mayonnaise, this sandwich is a beloved convenience store favorite that’s gone viral worldwide. Learn how to make it at home with easy steps and pro tips for that irresistibly smooth, fluffy texture.
Yields: 2 sandwiches
Prep time: 10 minutes
Cook time: 15 minutes
🍞 Why You’ll Love This
✔ Ultra-fluffy eggs with secret technique
✔ 3 key textures (creamy, pillowy, crunchy)
✔ Meal-prep friendly (stores overnight)
Ingredients:
- 4 large eggs
- 1/4 cup Japanese mayonnaise (Kewpie recommended)
- 1 teaspoon Dijon mustard (optional, but adds a nice tang)
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 4 slices of soft white bread (shokupan or similar)
- Butter, for spreading
Equipment:
- Small saucepan
- Fork or whisk
- Mixing bowl
- Sharp knife
Instructions:
Step 1: Hard-boil the Eggs
- Place the eggs in a small saucepan and cover them with cold water. Bring the water to a boil over medium-high heat. Once boiling, cover the pot and remove it from the heat. Let the eggs sit for exactly 9-10 minutes for perfectly hard-boiled yolks.
Step 2: Cool and Peel the Eggs
- Immediately transfer the cooked eggs to a bowl of ice water to stop the cooking process. Once cooled, gently peel the shells from the eggs.
Step 3: Mash the Eggs
- In a mixing bowl, roughly mash the peeled hard-boiled eggs with a fork. You can leave some small chunks for texture if you prefer a less smooth filling.
Step 4: Make the Egg Salad
- Add the Japanese mayonnaise, Dijon mustard (if using), salt, and pepper to the mashed eggs. Stir gently until everything is well combined and creamy.
Step 5: Butter the Bread
- Lightly butter one side of each slice of bread. This helps to prevent the bread from getting soggy.
Step 6: Assemble the Sandwich
- Spread half of the egg salad mixture evenly over the buttered side of one slice of bread. Top with another slice of bread, buttered side down. Repeat with the remaining egg salad and bread.
Step 7: Cut and Serve
- Using a sharp knife, carefully trim the crusts off each sandwich. Then, cut each sandwich in half, either diagonally or straight down the middle.
Pro Tips for Authenticity
✅ Egg texture: Slightly runny yolks = creamier filling
✅ Bread hack: Lightly toast shokupan for structure
✅ Kewpie magic: Its umami richness is irreplaceable
✅ Cut cleanly: Use a serrated knife, wipe between cuts
🍽️ Serving Styles
- Konbini Classic
- White shokupan, no ham, crusts off
- Luxury Version
- Hokkaido milk bread + truffle salt
- Breakfast Twist
- Add crispy bacon + microgreens
📊 Nutrition (Per Sandwich)
- Calories 420
- Protein 16g
- Carbs 30g
- Sugar 5g
🌡️ Storage Tips
- Fridge: 24 hours (best texture)
- Freezer: Not recommended (mayo separates)
Enjoy your delicious homemade Tamago Sando!
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