This Japanese egg sandwich recipe is sponsored by Pete and Gerry’s Organic Eggs. All opinions expressed are my own. Thank you for supporting the companies that keep this blog going.
Japanese egg sandwich, or tamago sando, features creamy egg salad packed between light and fluffy Japanese milk bread. It is so easy to put together and holds up well, so it’s perfect for a light meal or wrapped up for your kid’s lunchbox.
Ingredients
High quality eggs
Since the egg salad is lightly seasoned and the egg is the star of the dish, it’s important to use high quality eggs. Pete and Gerry’s Organic Eggs are always fresh and full of flavor, making them perfect for this purpose. Their free range eggs are raised on small family farms, not factory farms that simply use a farm label. Their organic eggs also contain no pesticides, no added hormones, no antibiotics, and no GMOs. Those eggs have a darker and harder shell, a big, vibrant yolk, and a richer taste.
Japanese mayonnaise
Japanese mayonnaise has a richer flavor and is creamier in texture than the typical American mayonnaise. The mayo is made with only the yolks, while American mayo usually uses whole eggs. Also, instead of distilled vinegar, rice vinegar and apple cider vinegar are commonly added to Japanese mayo for a hint of sweetness.
You can definitely use regular mayonnaise to make the Japanese sandwich, but the Japanese mayo definitely helps create a more authentic taste.
Milk bread
Milk bread is another key element of the perfect Japanese egg sandwich because of its light, fluffy, airy texture and silky mouthfeel. The taste of the bread is lightly sweet, and works perfectly with the creamy egg salad. You can find milk bread in most Asian markets. If it’s not available, use a high quality white bread that has a very fine, spongy texture.
How to make the Japanese egg sandwich
Soft boiled eggs vs hard boiled eggs
Traditionally, Japanese egg sandwiches are made with hard boiled eggs. However, I really like the texture of soft boiled eggs, which is much creamier and less dry than hard boiled. Its taste is also more fresh, without the sulfuric hint that hard boiled eggs sometimes carry. That’s why I chose to use medium soft boiled eggs with the egg yolks just set but still a bright orange color.
And of course, you can totally use hard boiled eggs as well. In this case, you can add a splash of milk to the egg salad so it remains moist.
Japanese egg sandwich Cooking process
- Sprinkle with seasonings. (I like to peel and smash the eggs while they’re still a bit warm, so the salt and sugar dissolve and incorporate better)
- Smash the eggs into small pieces. I like to use a knife to assist the fork for this step.
- Add the mayonnaise and mix again.
- Taste the egg salad. You can add more seasoning if needed.
- Butter the sandwich bread.
- Add the egg salad, then layer the other slice of bread on top.
- Slice off the crust, then cut the egg sandwich into two.
Japanese Egg Sandwich
- Total Time: 20 minutes
- Yield: 2 sandwiches
- Diet: Vegetarian
Description
This Japanese Egg Sandwich (Tamago Sando) is a creamy, soft, and savory sandwich made with fluffy egg salad and rich Japanese mayonnaise, all between slices of pillowy milk bread. A simple yet luxurious comfort snack you’ll love any time of day.
Ingredients
- Egg Salad
- 6 large 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 (such as Kewpie)
- Sandwich
- 4 slices Japanese milk bread
- 2 tablespoons unsalted butter, softened
- Chives, sliced (for garnish, optional)
Instructions
- Place the eggs in a saucepan and cover with cold water. Bring to a gentle boil over medium heat. Once boiling, cook for 10 minutes, then immediately transfer the eggs to an ice bath to cool.
- Peel the eggs and separate 2 yolks into a small bowl. Mash the yolks with a fork until smooth. Chop the remaining eggs finely.
- In a mixing bowl, combine the mashed yolks, chopped eggs, sugar, salt, black pepper, milk (if using), and Japanese mayonnaise. Mix until creamy and well-blended.
- Spread butter evenly on one side of each slice of milk bread. Divide the egg mixture evenly onto two slices, spreading it smoothly to the edges.
- Top each with the remaining bread slices, butter side down, to form sandwiches. Gently press and trim crusts if desired for the traditional Japanese look.
- Slice the sandwiches in half and garnish with sliced chives if desired. Serve immediately or wrap and chill for 30 minutes before serving for a firmer texture.
Notes
- Use Japanese mayonnaise (Kewpie) for authentic flavor and creaminess.
- Japanese milk bread (Shokupan) is soft and slightly sweet, perfect for this sandwich.
- Add a soft-boiled egg center for a richer, café-style version.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Snack
- Method: Boiled & Mixed
- Cuisine: Japanese