Japanese Egg Sandwich (Tamago Sando)! Soft, creamy and so delicious! You might never want to make an egg sandwich any other way! To learn more about the Tamago Sando, click here to read Just One Cookbook’s post. I also really love this one from Hungry Huy.
Friends, I can’t believe it’s the end of March! My kids spring break is next week and next Sunday is Easter! I don’t know about you but I always find myself making more eggs (more than I usually do) leading up to Easter. Deviled eggs and egg salad are big for us the week of Easter.
Last month, I made an egg salad sandwich and added chips and my daughter Madeline loved it. Loved it so much she asked me to make her an egg salad sandwich three days in a row. I personally love making and eating egg salad because it’s so easy to make and a great source of protein.
Japanese Egg Sandwich
A traditional Japanese Egg Sandwich uses Japanese Milk bread, aka shokupan. When I go to my local Hmart, I usually pick some up from the bakery there but today I didn’t have any so I just used soft white bread. You don’t have to add the jammy eggs in the center; that’s just something I think is cool and pretty. Click here to see the longer version of my video. I hope you try this sandwich, it’s so good!
Japanese Egg Sandwich
Ingredients
- 7 large eggs
- 4 tablespoons Kewpie Japanese Mayonnaise + more if desired; split
- 1 teaspoon Dijon mustard
- 1/4 to 1/2 teaspoon white granulated sugar
- kosher salt and pepper to taste
- 4 slices white bread*
- salted butter** at room temp
- fresh chives finely diced for garnish
Instructions
- Heat a pot filled with water over high heat, bring to a boil. Once boiling, carefully lower the eggs into the pot. Turn the heat to medium or medium high. Set your timer for 7 minutes. After 7 minutes, remove 2 eggs (these are your jammy eggs) and directly into an ice bath. Leave the remaining eggs in the boiling hot water for another 2 minutes (total of 9 minutes). Remove into an ice bath.
- I only leave the eggs in the ice bath for 2 to 3 minutes max. Then I peel them. I find that they are harder to peel if left in the ice bath for too long. Once you have all of your eggs peeled, set the jammy eggs aside.
- Slice the hard boiled eggs in half lengthwise and remove the yolks and into a medium sized mixing bowl. (Alternatively, you can just chop up the entire egg and mix with the mayo etc). Set side the egg whites for now. Into the bowl with the egg yolks: add 2 tablespoons Kewpie Japanese Mayonnaise, the Dijon mustard, the white granulated sugar and salt and pepper. Mix together until well combined.
- Chop up your cooked egg whites into small little pieces. Add the egg whites into the bowl with the egg yolk mixture. Add the remaining 2 tablespoons Kewpie Japanese Mayonnaise and mix together until combined. Taste and adjust anything as needed.
- To assemble your sandwich: Slice your jammy eggs in half lengthwise and place cut side down onto a slice of bread. (**A traditional Japanese egg sandwich adds salted butter onto the bread. Feel free to add this if desired.) Add half of the egg salad and top with the other slice of white bread. Repeat and make the second sandwich. Slice in half (make sure you are slicing through the jammy eggs so when you open the sandwich, you'll see the eggs) garnish with chives and enjoy!
Notes
Japanese Egg Sandwich (Tamago Sando)! Soft, creamy and so delicious! You might never want to make an egg sandwich any other way! To learn more about the Tamago Sando, click here to read Just One Cookbook’s post. I also really love this one from Hungry Huy.
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