Description
This Japanese Egg Sandwich (Tamago Sando) recipe offers two delightful variations: the Classic Egg Sandwich featuring a creamy and smooth egg salad on soft shokupan bread, and the Soft Boiled Egg Sandwich that includes soft boiled eggs nestled within the egg salad for a luscious texture contrast. Both sandwiches are iconic in Japan for their simplicity, comfort, and perfectly balanced flavors, ideal for a quick lunch or a satisfying snack.
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)
- Butter, for spreading
Instructions
- Boil the Eggs (Classic): Hard boil the eggs by placing them in boiling water for about 9-10 minutes, then transfer them immediately into ice water to cool completely before peeling.
- Prepare the Egg Salad (Classic): Separate the yolks and whites. Mash the yolks thoroughly with Kewpie mayonnaise, sugar, ketchup, nutmeg, MSG, salt, and freshly cracked black pepper. Finely chop the egg whites and fold them gently into the yolk mixture to maintain a soft texture.
- Assemble the Sandwich (Classic): Remove the crusts from the shokupan slices. Lightly butter one side of each slice. Spread the egg salad evenly on one slice, focusing slightly more in the middle to achieve a neat cross section when cut.
- Wrap & Rest (Classic): Wrap the sandwich tightly in plastic wrap and let it rest for 5 minutes. This helps the sandwich hold together and improves flavor melding.
- Slice & Serve (Classic): Using a very sharp knife, slice the sandwich in half for the perfect presentation. Remove the plastic wrap before serving and enjoy immediately.
- Cook the Eggs (Soft Boiled): Soft boil 2 eggs by simmering them in boiling water for about 6 minutes, and hard boil the remaining 2 eggs for about 9-10 minutes. Cool all eggs in ice water and peel carefully.
- 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, MSG, salt, and pepper until smooth. Finely chop the whites and fold them into the yolk mixture.
- Assemble (Soft Boiled): Leave the crusts on the bread. Butter one side of each slice. Place a generous portion of egg salad on one slice, concentrating more in the center. Arrange the two soft-boiled eggs horizontally in the middle of the salad. Spoon additional egg salad around and on top of the eggs to secure them in place. Cover with the second slice butter side down.
- Wrap & Rest (Soft Boiled): Wrap the sandwich tightly in parchment paper ensuring it is wrapped so that when you cut, the eggs lie perfectly in the cross section. Place a light flat object like a plate on top and rest for 5 minutes to set the shape.
- Slice & Serve (Soft Boiled): Slice through the tallest part of the sandwich for the best cross-section view. Serve immediately and enjoy the combination of soft-boiled eggs and creamy egg salad.
Notes
- Use Kewpie mayonnaise for authentic flavor and creaminess.
- Shokupan bread is preferred for its soft, fluffy texture and slight sweetness.
- You can adjust the seasoning to taste, especially the optional ketchup, nutmeg, and MSG.
- For clean slices, use a very sharp knife and wipe it between cuts.
- Resting the sandwich wrapped helps it hold its shape and enhance flavors.
- Soft boiled eggs should be simmered carefully to avoid cracking.
Keywords: Japanese egg sandwich, Tamago Sando, egg salad sandwich, soft boiled egg sandwich, Kewpie mayonnaise, shokupan bread, easy Japanese recipes, Japanese comfort food