Japanese Egg Sandwich Recipe
This Japanese Egg Sandwich recipe features soft or hard boiled eggs mashed into a creamy, flavorful salad with Japanese mayonnaise, buttered fluffy milk bread, and an optional garnish of fresh chives. Easy to prepare, this classic sandwich offers a perfect balance of textures and a rich, savory taste ideal for breakfast, lunch, or a light snack.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 2 sandwiches 1x
- Category: Sandwich
- Method: Boiling and No-Cook
- Cuisine: Japanese
Ingredients
Scale
Egg Salad
- 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
Sandwich Assembly
- 4 slices Japanese milk bread
- 2 tablespoons unsalted butter, softened
- Chives, sliced (for garnish, optional)
Instructions
- Prepare an ice bath: Fill a large bowl with ice and cold water to prepare for cooling the boiled eggs rapidly after cooking.
- Boil the eggs: Bring a medium-sized pot of water to a boil, ensuring enough water to cover the eggs. Carefully lower the eggs into the boiling water using a ladle. Boil for 7 minutes for medium soft boiled eggs or 10 minutes for hard boiled eggs. After boiling, turn off the heat and let the eggs sit in the hot water for 1 minute if soft boiled.
- Cool and peel the eggs: Immediately transfer the eggs to the prepared ice bath to stop the cooking process. Let them sit for 2 minutes until lukewarm, then peel the eggs carefully.
- Mash the eggs: Place peeled eggs in a large bowl and mash them with a fork until pieces are smaller than a pea but larger than minced. Using a paring knife can help break them up evenly.
- Season the egg salad: Add sugar, salt, and ground black pepper to the mashed eggs, then mix well. Add the Japanese mayonnaise and milk (if using hard boiled eggs) and combine thoroughly. Taste and adjust seasoning with additional salt, pepper, or mayonnaise if needed.
- Butter the bread slices: Spread 1/2 tablespoon of softened unsalted butter evenly onto each slice of Japanese milk bread.
- Assemble the sandwiches: Spread the prepared egg salad evenly onto one buttered slice of bread. Top with the second slice, buttered side down. Gently press the sandwich and then slice off the crusts for a neat finish. Repeat for the second sandwich.
- Garnish and serve: Optionally, sprinkle thinly sliced chives on top of the egg salad before covering with the second slice. Cut the sandwiches in half and serve immediately for best texture and flavor.
- Store properly: To store leftovers, wrap each sandwich tightly in plastic wrap and refrigerate. Consume within 1-2 days for freshness.
Notes
- For the best texture, slightly soft boiled eggs yield a creamier egg salad, while hard boiled eggs provide a firmer, chunkier salad.
- Japanese mayonnaise typically has a richer and slightly sweeter flavor than regular mayo, which complements the egg salad well.
- Removing crusts and using milk bread with a soft texture enhances the sandwich’s tender mouthfeel.
- Chives add a mild onion flavor but are optional.
- Allow egg salad to come to room temperature before spreading for easier application.
- Use fresh eggs for optimal flavor and texture.
Keywords: Japanese egg sandwich, Japanese egg salad sandwich, tamago sando, soft boiled eggs, egg salad sandwich
Find it online: https://thedishspot.com/japanese-egg-sandwich-recipe/
