Description
This classic Japanese Egg Sandwich, known as Tamago Sando, features a creamy and flavorful egg filling seasoned with soy sauce and sugar, nestled between soft white bread slices. It’s a simple yet satisfying comfort food perfect for breakfast, lunch, or a light snack.
Ingredients
Scale
Egg Filling
- 6 large eggs
- 1/4 cup mayonnaise
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Bread & Assembly
- 8 slices white bread
- Butter for spreading
Instructions
- Prepare the eggs: Crack and carefully place 6 large eggs in a pot, covering them with cold water. This ensures eggs are evenly cooked.
- Boil the eggs: Bring the water to a boil over medium-high heat to start the cooking process.
- Simmer for hard-boiled eggs: Once boiling, reduce heat to low and let the eggs simmer for 9 minutes to achieve hard-boiled perfection.
- Prepare ice bath: While eggs cook, prepare a bowl of ice water to rapidly cool the eggs after boiling.
- Cool the eggs: After 9 minutes, remove eggs from heat and transfer them to the ice water using a slotted spoon to stop cooking and make peeling easier.
- Chill the eggs: Let the eggs cool in the ice water for about 5 minutes until completely cooled.
- Peel and chop: Carefully peel the cooled eggs and chop them into small pieces suitable for sandwich filling.
- Make the egg filling: In a mixing bowl, combine the chopped eggs, 1/4 cup mayonnaise, 1 tablespoon soy sauce, 1 teaspoon sugar, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.
- Mix thoroughly: Stir the mixture until the egg filling is well combined and creamy.
- Butter the bread: Spread butter on one side of each of the 8 slices of white bread to add richness and prevent sogginess.
- Assemble sandwiches: Divide the egg filling evenly among 4 slices of bread, spreading it evenly over the buttered side.
- Top with bread slices: Place the remaining 4 slices of bread on top of the filled slices, buttered side down, to complete the sandwiches.
- Trim crusts: Using a sharp knife, trim the crusts off each sandwich for the authentic Japanese presentation.
- Cut diagonally: Cut each sandwich diagonally to create two triangular halves, making them easier to handle and eat.
- Serve or store: Serve the Japanese egg sandwiches immediately or wrap them in plastic wrap and refrigerate for later enjoyment.
Notes
- Using an ice water bath is crucial to halt the cooking process and achieve perfect hard-boiled eggs.
- Adjust the amount of soy sauce and sugar according to your taste preference for sweeter or saltier filling.
- Butter the bread generously for added flavor and to keep bread from getting soggy.
- These sandwiches are best eaten fresh but can be stored wrapped in the fridge for up to one day.
- For a healthier option, you can substitute mayonnaise with Greek yogurt.
