Tamago Sando Sandwich
Ingredients
For 2 sandwiches:
* 6 eggs
* 3–4 tbsp Kewpie mayo
* 1 tsp Dijon mustard, optional
* 1 tsp sugar
* 1/4 tsp salt
* Black pepper, to taste
* 1 tbsp milk or heavy cream
* Apinch of dash
* 1 tsp sugar
* 4 slices soft milk bread / shokupan
* 1 tbsp softened butter
* 2 extra soft-boiled eggs, optional for the center
* Chopped chives optional
Directions
1. Boil the eggs Boil 6 eggs for about 10 minutes, then place them in ice water. Peel.
2. Make the egg salad Separate the yolks and whites. Mash the yolks with Kewpie mayo, sugar, salt, pepper, dash, sugar, mustard, and milk until creamy. Chop the whites into small pieces and fold them back in.
3. Make the center egg, optional but very pretty Soft-boil 2 eggs for 6.5–7 minutes, then ice bath and peel.
4. Prepare the bread Lightly butter each slice of soft milk bread and toast(optional)
5. Assemble Spread a thick layer of egg salad on one slice. Place the soft-boiled egg in the center, then cover with more egg salad. Add the second slice of bread.
6. Wrap and chill Wrap tightly in plastic wrap or paper and chill for 10–15 minutes so it holds its shape.
7. Cut Trim the crusts if you want the classic look. Slice through the middle of the soft-boiled egg for that perfect reveal.
Making a Tamago Sando Sandwich is not only delicious but also a delightful experience that showcases the simplicity and elegance of Japanese comfort food. When preparing the egg salad, using Kewpie mayo—renowned for its richer and slightly sweeter flavor compared to regular mayonnaise—makes a significant difference in achieving that authentic taste. Adding Dijon mustard is optional but adds a subtle tang that balances the creamy texture. To elevate the sandwich, don’t skip the soft-boiled egg center; it creates a beautiful presentation when cut and adds a luxurious richness. The timing of the soft boil is crucial—6.5 to 7 minutes ensures a slightly runny yolk that contrasts wonderfully with the mashed egg salad. For the bread, traditional Japanese shokupan is ideal due to its incredibly soft, pillowy texture and slight sweetness. Lightly buttering and toasting the slices adds a slight crunch and prevents the bread from becoming soggy from the moist egg salad. Chilling the assembled sandwich wrapped tightly in plastic wrap helps it hold its shape and allows flavors to meld beautifully. When cutting, trimming the crusts creates a clean, classic look favored in Japanese-style sandwiches, perfect for presentation or bento boxes. From my experience, this sandwich is best enjoyed fresh but can be made ahead and kept chilled for a few hours without sacrificing texture or taste. It’s a comforting, protein-packed snack that's perfect for busy days or elegant enough for a casual tea time treat. For variations, feel free to add finely chopped chives or a pinch of shichimi togarashi for a slight spicy kick.
