Japanese Egg Sandwich
This Japanese egg sandwich (tamago sando) is a soft, creamy, and delicately seasoned classic, featuring fluffy eggs tucked between pillowy slices of bread. Smooth, rich, and perfectly balanced, it’s ideal for an impressive brunch, a quick lunch, light snack, or elegant picnic.
Ingredients · Servings 2
- 5 large eggs
- 4 tablespoons Japanese Kewpie mayo
- 1 teaspoon granulated sugar
- 1 tablespoon unsalted butter
- 2 slices thick white bread
- salt, to taste
- freshly ground black pepper, to taste
Method · 30 min
- Bring a medium saucepan of water to a boil over high heat. Gently lower all 5 eggs into the boiling water. After 6 minutes, remove 1 egg and transfer it to a medium bowl of ice water. Continue boiling the remaining 4 eggs for 10 more minutes, then transfer them to the same ice bath. Once all the eggs are cool enough to handle, peel them and set aside.
- In a medium bowl, mash the 4 hard-boiled eggs with the Kewpie mayonnaise and sugar. Season with salt and pepper, and stir until well mixed.
- In a medium skillet, melt the butter over low heat. Add the bread slices and toast until golden on both sides. Transfer to a clean work surface.
- Spread half of the egg mayo mixture onto one slice of toasted bread. Place the soft-boiled egg in the center, then spread the remaining egg mayo mixture over the top. Place the second slice of bread on top and press gently. Wrap the sandwich tightly in parchment paper, then slice in half and serve immediately.
- Enjoy!
