Name: Japanese Egg Sandwich Recipe
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: Japanese
Ingredients: 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, use if making hard boiled eggs); 4 tablespoons Japanese mayonnaise; 4 slices Japanese milk bread; 2 tablespoons unsalted butter, softened; Chives, sliced (for garnish, optional)

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Introduction

The Japanese Egg Sandwich, or tamago sando, is a soft and creamy delight featuring tender egg salad nestled between fluffy milk bread. This simple yet flavorful sandwich is perfect for breakfast, lunch, or a light snack, offering comfort with every bite.

Four egg salad sandwiches are shown close up, each made with two thick layers of soft white bread and a thick middle layer of creamy egg salad filled with visible small chunks of yellow yolk and white egg pieces. The egg salad is sprinkled with chopped green onions for a fresh touch. The sandwiches sit slightly angled on a dark rustic wooden surface, with a blurred white marbled background. The texture of the bread looks soft and airy, contrasting the rich, creamy, and slightly chunky egg salad filling. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
4 slices Japanese milk bread
2 tablespoons unsalted butter, softened
Chives, sliced (for garnish, optional)

Instructions

Step 1: Prepare an ice bath by filling a large bowl with cold water and ice.
Step 2: Bring a medium-sized pot of water to a boil, ensuring the water level is enough to cover the eggs. Carefully lower the eggs into the boiling water using a ladle.
Step 3: Boil the eggs for 7 minutes for medium soft-boiled eggs, then turn off the heat and let them sit for 1 minute. For hard-boiled eggs, boil for 10 minutes. Immediately transfer the eggs to the ice bath and let sit for 2 minutes to stop cooking, then peel while still lukewarm.
Step 4: Place the peeled eggs in a large bowl and mash them with a fork until broken up. Add the sugar, salt, and pepper, then continue mashing until the pieces are smaller than a pea but not completely minced. You may use a paring knife to help mash and chop.
Step 5: Stir in the Japanese mayonnaise and milk (if using hard-boiled eggs). Mix well and taste; adjust seasoning with more salt, pepper, or mayonnaise as needed.
Step 6: To assemble each sandwich, spread 1/2 tablespoon of softened butter evenly on each slice of bread.
Step 7: Spread the egg salad evenly onto one slice of bread. Top with the other slice, buttered side down. Gently press down and carefully cut off the crusts.
Step 8: Garnish with sliced chives if desired, then cut the sandwich in half and serve immediately.

Tips & Variations

For extra creaminess, add a bit more mayonnaise or a splash of milk to the egg salad.
Use freshly baked Japanese milk bread for the softest texture, or substitute with brioche if unavailable.
Try adding a pinch of curry powder or a few drops of soy sauce to the egg salad for a twist in flavor.
If you prefer stronger flavors, mix a little Dijon mustard into the mayonnaise before combining.

Storage

To store leftover sandwiches, wrap each tightly in plastic wrap and keep in the refrigerator for up to 24 hours. For best texture and flavor, consume within a day. Reheating is not recommended as the bread can become soggy; it’s best enjoyed fresh.

How to Serve

Four egg salad sandwiches are stacked on a dark wooden board placed on a white marbled surface. Each sandwich has two layers of soft white bread with a thick middle layer of creamy egg salad mixed with chopped egg whites and yolks, topped with small green onion slices scattered throughout. Beside the board are two small bowls, one wooden with white salt and a small wooden spoon, and one stone bowl containing black pepper. The scene is lit softly, showing the texture of the bread, egg salad, and bowls. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular mayonnaise instead of Japanese mayonnaise?

Yes, you can substitute regular mayonnaise, but Japanese mayonnaise tends to be slightly sweeter and creamier, which enhances the sandwich’s flavor.

How do I make the eggs perfectly soft-boiled?

Bring water to a rolling boil, gently add the eggs, and boil for 7 minutes. Then remove the pot from heat and let the eggs sit for 1 minute before transferring to an ice bath to stop cooking. This method yields tender soft-boiled eggs with a slightly creamy yolk.