Description
A delicious and fluffy Japanese egg sandwich known as Tamago Sando, featuring creamy egg salad made with Kewpie mayonnaise, complemented by soft or hard-boiled eggs and shokupan bread. This easy-to-make classic offers a perfect balance of savory and slightly sweet flavors, ideal for a comforting snack or light meal.
Ingredients
Scale
Classic Egg Sandwich:
- 2 large eggs
- 1 tbsp + 1 tsp Kewpie mayonnaise
- 1/8 tsp sugar
- 1 tsp ketchup (optional)
- 1/8 tsp nutmeg (optional)
- 1/8 tsp MSG (optional)
- 1/8 tsp salt
- 1/8 tsp freshly cracked black pepper
- 2 slices of shokupan (8-slice count preferred)
- Butter, for spreading
Soft Boiled Egg Sandwich:
- 4 large eggs
- 1 tbsp + 1 tsp (20 g) Kewpie mayonnaise
- 1/8 tsp (1.6 g) sugar
- 1 tsp (2.5 g) ketchup (optional)
- 1/8 tsp nutmeg (optional)
- 2 slices of shokupan (6-slice count preferred)
Instructions
- Boil the Eggs (Classic): Hard boil the eggs by cooking them until fully set, then cool in ice water before peeling.
- Prepare the Egg Salad (Classic): Separate the yolks and whites. Mash the yolks with Kewpie mayonnaise, sugar, ketchup, nutmeg, MSG, salt, and freshly cracked pepper until creamy. Finely chop the egg whites and fold them gently into the yolk mixture.
- Assemble the Sandwich (Classic): Remove crusts from the bread slices. Butter one side of each slice evenly. Spread the prepared egg salad on the unbuttered side, focusing more in the middle to create a good cross-section.
- Wrap & Rest (Classic): Wrap the sandwich tightly in plastic wrap and let it rest for 5 minutes to meld the flavors and help it hold shape.
- Slice & Serve (Classic): Using a very sharp knife, cut the sandwich in half cleanly. Remove the plastic wrap and enjoy immediately.
- Cook the Eggs (Soft Boiled): Soft boil 2 eggs (cook until whites are set but yolks remain soft) and hard boil the other 2 eggs. Chill all in ice water, then peel gently.
- Make the Egg Salad (Soft Boiled): Separate the yolks and whites of the hard-boiled eggs. Mash the yolks with Kewpie mayonnaise, sugar, ketchup, nutmeg, optionally MSG, salt, and pepper until smooth. Finely chop the egg whites and fold them into the yolk mixture.
- Assemble (Soft Boiled): Keep crusts on the bread slices. Butter one side of each slice evenly. Generously spread egg salad on one slice, concentrating more in the center. Place the two soft-boiled eggs horizontally in the middle. Spoon extra egg salad around and on top of the eggs to hold them in place. Top with the second slice of bread, butter side down.
- Wrap & Rest (Soft Boiled): Wrap the sandwich tightly in parchment paper, ensuring the eggs are aligned to be sliced through their center. Place a light plate or flat object on top to help it hold its shape, resting for 5 minutes.
- Slice & Serve (Soft Boiled): Carefully slice through the tallest part of the sandwich for a beautiful cross-section revealing the eggs. Serve immediately.
Notes
- Use Kewpie mayonnaise for authentic flavor and creaminess.
- Shokupan bread is preferred for its soft, fluffy texture that complements the egg salad.
- Adjust optional ingredients like ketchup, nutmeg, and MSG to taste.
- Resting the sandwich wrapped helps it hold together and improves texture.
- Use a sharp knife and slice gently to achieve a neat cross-section.
- Soft boiled eggs provide a creamier texture, while hard-boiled eggs offer a firmer bite.
Keywords: Japanese egg sandwich, Tamago Sando, egg salad sandwich, shokupan, Kewpie mayonnaise, soft boiled eggs, classic egg sandwich