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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.

Ingredients

Scale

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

Find it online: https://kitchenbynora.com/quick-and-simple-tamago-sando-recipe/