Tamago sando (Japanese egg salad sandwich)
卵サンド · Soft milk-bread sandwiches with creamy egg salad
Every Japanese convenience store fridge holds a row of tamago sando, and Tokyo coffee shops (kissaten) have served them with morning coffee for decades. The filling is egg salad made rich with Japanese-style mayonnaise and a little milk, spread thickly between crustless slices of soft milk bread and cut into neat rectangles. Make them for a picnic, a lunchbox or a lazy breakfast. The usual mistake is overboiling the eggs: past 10 minutes the yolks go dry with a grey ring, and the salad loses its soft, sunny colour. Chef's tip: chop the whites finely but mash the yolks into the mayonnaise first, so the filling is creamy with little bouncy flecks of white.
- Total time
- 20 min
- Difficulty
- easy
- Serves
- 2
Ingredients
For the egg salad
- 4 eggslarge
- 3 tbsp Japanese-style mayonnaise
- 1 tbsp milk
- ½ tsp sugar
- ¼ tsp salt
- 1 pinch white pepper
- ½ tsp English mustard (optional)
For the sandwiches
- 4 slices Japanese milk bread or soft white breadabout 1.5 cm thick
- ½ oz buttersoftened
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Method
0/6 doneStep 1: Lower 4 eggs into boiling water and simmer for 9 minutes, then move them straight into iced water until cold.
12 minStep 2: Peel the eggs and separate the yolks from the whites. Mash the yolks in a bowl with 3 tbsp Japanese-style mayonnaise, 1 tbsp milk, ½ tsp sugar, ¼ tsp salt, 1 pinch white pepper and ½ tsp English mustard until smooth.
Step 3: Chop the whites finely and fold them into the yolk mixture. Taste and add a pinch more salt if needed.
Step 4: Spread ½ oz butter thinly over one side of each slice of 4 slices Japanese milk bread or soft white bread; it stops the bread going soggy.
Step 5: Spread the egg salad thickly over two slices, mounding it a little in the middle, and close with the other slices. Press gently.
Step 6: Wrap in cling film and chill for 10 minutes so they firm up, then cut off the crusts with a sharp knife and cut each sandwich in half.
10 min
Nutrition per serving
- Calories
- 470 kcal
- Protein
- 18 g
- Carbs
- 30 g
- Fat
- 30 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does tamago sando (Japanese egg salad sandwich) take?
- About 20 minutes in total: 10 minutes to prepare and 10 minutes to cook.
- How many people does it serve?
- 2 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of eggs?
- 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
- What can I use instead of milk?
- Oat, soy or almond milk, same amount (use unsweetened for savoury dishes).
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