Go Back
–+ servings
Japanese Egg Sandwich – Tamago Sando (CREAMY)

Japanese Egg Sandwich – Tamago Sando (CREAMY)

Enjoy the creamy and rich Japanese Egg Sandwich, a beloved snack across Asia, featuring the focus keyword.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Resting Time 5 minutes
Total Time 30 minutes
Course Appetizer, Breakfast, Dessert, Main Course, Side Dish, Snack
Cuisine Japanese
Servings 4 sandwiches
Calories 575 kcal

Equipment

  • Pot
  • bowl
  • weighted plate
  • ice bath

Ingredients
  

Ingredients

  • 10 extra large eggs Free-Range
  • 0.25 cup Japanese mayo
  • 1 teaspoon sugar
  • black pepper to taste
  • milk bread for 4 sandwiches

Instructions
 

Instructions

  • In a pot, add water and 1 tablespoon of vinegar. Once boiling, add the eggs and cook for 10 minutes.
  • Let eggs rest in an ice bath for 5 minutes before peeling.
  • Cut the eggs in half; separate egg whites and yolks into two bowls.
  • Mix egg yolks with 1 teaspoon of sugar, black pepper, and Japanese mayo until smooth.
  • Chop egg whites into small pieces and fold them into the creamy yolk mixture.
  • Add the egg salad between two pieces of bread; put a weighted plate on top and let it rest for 5 minutes.
  • Optionally, cut off the crust and enjoy!

Notes

Japanese Mayo is made with ONLY the yolk, offering a richer flavor and custard-like texture. It is slightly sweeter due to rice vinegar, unlike American Mayo.

Nutrition

Serving: 1sandwichCalories: 575kcalCarbohydrates: 52gProtein: 24gFat: 29gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.04gCholesterol: 463mgSodium: 654mgPotassium: 274mgFiber: 2gSugar: 3gVitamin A: 818IUCalcium: 160mgIron: 5mg
Keyword Asian Recipes, easy recipes, Japanese Food, quick recipes, Street Food, vegetarian
Tried this recipe?Let us know how it was!