Quick & Simple Tamago Sando Recipe

Introduction

Quick & Simple Tamago Sando is a delightful Japanese egg sandwich that’s creamy, flavorful, and perfect for a quick meal. This recipe uses soft brioche buns or white bread and a luscious egg salad filling, making it an easy and satisfying treat for any time of day.

Ingredients

• 6 mini brioche buns (or substitute with 12 slices of white bread)
• 6 large eggs
• 1/3 cup Japanese mayo (or substitute with regular mayo)
• 1/4 tsp salt
• 1/2 tsp white granulated sugar
• 1/8 tsp black pepper
• 1 tsp dried parsley (optional)
• 1 tbsp white vinegar (to add to boiling water for easier peeling)
• 1/2 tsp salt (to add to boiling water to prevent leakage from cracked eggs)

Instructions

1. Step 1: Fill a medium pot with enough water and bring it to a boil over high heat. Add the white vinegar and 1/2 tsp salt to the water to make peeling easier and prevent leakage if eggs crack. Carefully lower room temperature eggs into the boiling water. Reduce heat to medium-high, cover, and boil the eggs for 13 minutes.
2. Step 2: Remove the eggs with a slotted spoon and transfer them to a large bowl filled with cold water and ice to stop the cooking process.
3. Step 3: Once cool to the touch, gently crack and peel the eggs using the back of a spoon, starting from the less pointy end where a small gap helps ease off the shell.
4. Step 4: Carefully separate the egg yolks from the whites by running a sharp knife around each egg. Place the whites in one large bowl.
5. Step 5: Push the yolks through a fine sieve into a large mixing bowl using the back of a spatula or spoon, ensuring the yolks are finely grated. Scrape the back of the sieve to collect all yolk bits.
6. Step 6: Finely dice the egg whites and add them to the bowl with the yolks.
7. Step 7: Add salt, black pepper, sugar, and Japanese mayo to the eggs, then mix gently with a spatula until creamy and well combined.
8. Step 8: If using brioche buns, slice each bun almost through (about 95% of the way) to create a pocket for the filling. Skip this step if using sandwich bread.
9. Step 9: Scoop an equal portion of the egg salad onto each bun or bread slice, close with the other piece, and optionally garnish with dried parsley. Serve immediately and enjoy!

Tips & Variations

• For a richer flavor, try using Japanese Kewpie mayo which adds a subtle sweetness and creaminess.
• If you prefer a little crunch, add finely chopped celery or cucumbers to the egg salad.
• Substitute brioche buns with soft white sandwich bread for a classic tamago sando experience.
• Adding a pinch of curry powder to the egg mixture gives a nice twist to the traditional flavor.

Storage

Store leftover egg salad in an airtight container in the refrigerator for up to 2 days. Assemble sandwiches just before serving to avoid soggy bread. Reheat is not recommended; serve chilled or at room temperature for the best taste and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular mayonnaise instead of Japanese mayo?

Yes, regular mayo works fine, though Japanese mayo tends to be slightly sweeter and creamier, which enhances the flavor of the tamago sando.

How do I make peeling hard-boiled eggs easier?

Adding white vinegar and salt to the boiling water helps loosen the egg shells and prevents egg whites from leaking if the eggs crack during cooking, making peeling smoother and easier.

Quick & Simple Tamago Sando Recipe

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★★★★★

5 from 51 reviews

A quick and simple Japanese-style egg sandwich, Tamago Sando features creamy, finely grated egg yolks mixed with diced whites and Japanese mayo, all nestled between soft brioche buns or white bread slices. It’s an easy-to-make, satisfying comfort food perfect for breakfast or lunch.

• Author: Nora
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 6 sandwiches 1x
• Category: Sandwich
• Method: Boiling
• Cuisine: Japanese

Ingredients

Scale 1x2x3x

Bread

• 6 mini brioche buns (or substitute with 12 slices of white bread)

Egg Salad

• 6 large eggs
• 1/3 cup Japanese mayo (or substitute with regular mayonnaise)
• 1/4 teaspoon salt
• 1/2 teaspoon white granulated sugar
• 1/8 teaspoon black pepper
• 1 teaspoon dried parsley (optional)

For Boiling Water

• 1 tablespoon white vinegar
• 1/2 teaspoon salt

Instructions

1. Boil the eggs: In a medium pot filled with enough water, bring to a boil over high heat. Add 1 tablespoon white vinegar and 1/2 teaspoon salt to the water to make peeling easier and prevent leakage from cracked eggs. Carefully lower room temperature eggs into the boiling water. Reduce heat to medium-high and boil eggs covered for 13 minutes.
2. Cool the eggs: Remove hard-boiled eggs with a slotted spoon and transfer them to a large bowl filled with cold water and ice to stop cooking and cool down.
3. Peel the eggs: Once eggs are cool to touch, crack and peel them using the back of a spoon starting from the less pointy side to find a small gap for easier shell removal.
4. Separate yolks and whites: Carefully run a sharp knife around each egg yolk to separate yolks from whites. Transfer whites into a large mixing bowl.
5. Grate the yolks: Run the yolks through a fine sieve set over another large mixing bowl. Use the back of a spatula or spoon to push yolks through until finely grated. Scrape down the sieve for maximum yolk extraction.
6. Dice the egg whites: Finely dice the egg whites with a knife and add them to the grated yolks in the mixing bowl.
7. Mix the egg salad: To the combined eggs, add 1/4 teaspoon salt, 1/8 teaspoon black pepper, 1/2 teaspoon sugar, and 1/3 cup Japanese mayonnaise. Mix everything thoroughly until creamy.
8. Prepare the buns: Cut brioche buns almost all the way through (about 95%) so they stay hinged. If using sandwich bread, no cutting is necessary.
9. Assemble the sandwich: Scoop an equal portion of the egg salad onto the bottom half of each bun or slice of bread. Close with the other half. Optionally, garnish with dried parsley for added color and flavor. Serve immediately and enjoy!

Notes

• Adding vinegar and salt to the boiling water helps ease peeling and prevents egg whites from leaking if shells crack.
• Use Japanese mayo for authentic flavor; regular mayo is a fine substitute but will slightly alter the taste.
• For clean yolk texture, forcing the yolks through a sieve is essential.
• Egg salad can be adjusted for salt and sugar to taste.
• If using sandwich bread, use two slices per sandwich instead of buns.
• Best served fresh but can be refrigerated for up to a day.

Keywords: Egg sandwich, Tamago Sando, Japanese egg salad sandwich, quick sandwich, brioche buns, boiled eggs, Japanese mayo