Description
This Japanese Egg Sandwich, known as Tamago Sando, is a delightful and creamy sandwich featuring perfectly boiled eggs mashed and mixed with Japanese mayonnaise, lightly sweetened and seasoned. It’s assembled with soft Japanese milk bread and a touch of butter, resulting in a fluffy, tender, and richly flavored sandwich perfect for a quick meal or snack.
Ingredients
Scale
Egg Mixture
- 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 teaspoons milk or plant milk (Optional)
- 4 tablespoons Japanese mayonnaise
Bread and Garnish
- 4 slices Japanese milk bread
- 2 tablespoons unsalted butter, softened
- Chives, sliced (for garnish) (Optional)
Instructions
- Prepare ice bath: Fill a large bowl with ice and water to create an ice bath. This will be used to cool the eggs quickly after boiling to stop the cooking process.
- Boil eggs: Bring a medium pot of water to a rolling boil, making sure the water level is high enough to cover the eggs completely. Gently lower the eggs into the boiling water using a spoon to avoid cracking.
- Cook eggs: For medium-soft boiled eggs, cook for 7 minutes; for hard-boiled eggs, cook for 10 minutes. This timing ensures the eggs reach the perfect consistency for mashing.
- Let eggs rest: Turn off the heat and allow the eggs to sit in the hot water for 1 minute to finish cooking gently.
- Cool eggs: Transfer the eggs immediately to the prepared ice bath and let them cool for 2 minutes. This makes peeling easier and stops further cooking.
- Peel eggs: Once cooled enough to handle, peel the eggs carefully to keep them intact for mashing.
- Mash eggs: Place peeled eggs in a large bowl and mash with a fork until the pieces are smaller than a pea but not completely minced, keeping some texture.
- Season eggs: Add sugar, salt, and pepper to the mashed eggs and mix thoroughly to balance flavors.
- Incorporate mayonnaise and milk: Stir in the Japanese mayonnaise and, if using, milk or plant milk to achieve a creamy consistency. Adjust seasoning to taste if necessary.
- Prepare bread: Spread about 1/2 tablespoon of softened unsalted butter on each slice of Japanese milk bread to add richness and prevent sogginess.
- Assemble sandwich: Spread the egg salad mixture evenly on one slice of the buttered bread, then top with the other slice, buttered side down. Press gently to hold the sandwich together.
- Trim and garnish: Cut off the crusts of the sandwich for a clean, elegant presentation. If desired, sprinkle sliced chives on top for a fresh herbal garnish.
- Serve: Cut the sandwich in half and serve immediately to enjoy it at its freshest and creamiest.
Notes
- Cooking times can be adjusted slightly depending on egg size and altitude for perfect softness.
- Using Japanese milk bread is key to achieving the soft texture characteristic of Tamago Sando.
- Adjust the amount of mayonnaise and milk to reach your preferred creaminess level.
- Butter added to the bread adds richness and prevents sogginess, but can be omitted for a lighter sandwich.
- Chives add a subtle onion flavor and color but are optional.
