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Japanese Egg Sandwich Recipe

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★★★★★

4.9 from 76 reviews

A classic Japanese egg sandwich featuring a creamy and flavorful egg salad made with soft or hard boiled eggs, Japanese mayonnaise, and a hint of sweetness, all sandwiched between soft, buttery slices of Japanese milk bread. Perfect for a comforting and delicious snack or lunch.

Ingredients

Scale

Egg Salad

  • 6 large Pete and Gerry’s Organic Eggs
  • 1/4 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 to 2 teaspoons milk or plant milk (optional)
  • 4 tablespoons Japanese mayonnaise

Sandwich

  • 4 slices Japanese milk bread
  • 2 tablespoons unsalted butter, softened
  • Chives, sliced (for garnish, optional)

Instructions

  1. Prepare an ice bath: Fill a large bowl with ice and water to create an ice bath. This will stop the eggs from cooking once boiled and help in peeling.
  2. Boil the eggs: Bring a medium-sized pot of water to a boil, ensuring the water is deep enough to cover the eggs. Using a ladle, gently lower the eggs into the boiling water. Boil for 7 minutes for medium soft-boiled eggs or 10 minutes for hard-boiled eggs. After boiling, turn off the heat and let the eggs sit for an additional 1 minute if soft boiled.
  3. Cool the eggs: Immediately transfer the eggs to the ice bath and let them sit for 2 minutes. Remove the eggs while they are still lukewarm to facilitate easier peeling.
  4. Peel and mash eggs: Peel the eggs carefully. Transfer them to a large bowl and mash them with a fork until broken into small pieces that are smaller than a pea but not minced. Use a paring knife if needed to assist in mashing.
  5. Season the egg salad: Add sugar, salt, and ground black pepper to the mashed eggs. Mix well, then add the mayonnaise and milk (if using hard boiled eggs). Stir until combined. Taste and adjust seasoning or mayo as needed.
  6. Butter the bread: Spread about 1/2 tablespoon of softened unsalted butter evenly on each slice of Japanese milk bread.
  7. Assemble the sandwich: Spread a generous amount of egg salad evenly over one slice of the buttered bread. Top with the second slice, buttered side down. Press gently to secure and then remove the crusts by slicing them off. Repeat for the second sandwich.
  8. Garnish and serve: Optionally, garnish the sandwiches with sliced chives for added flavor and color. Cut each sandwich in half and serve immediately for the best texture and taste.
  9. Storage: Wrap each sandwich tightly in plastic wrap and refrigerate for up to 2 days. Serve chilled or at room temperature.

Notes

  • You can adjust the boiling time to achieve your preferred yolk consistency.
  • Adding a small amount of milk or plant milk helps make the egg salad creamier, especially when using hard boiled eggs.
  • Japanese mayonnaise is slightly sweeter and tangier than regular mayonnaise, which contributes to the authentic flavor.
  • Removing crusts is traditional for this sandwich style and creates a soft, uniform texture.
  • Use fresh chives for a mild onion flavor and attractive garnish.

Keywords: Japanese Egg Sandwich, Tamago Sando, Egg Salad Sandwich, Japanese Milk Bread, Soft Boiled Eggs, Japanese Mayonnaise Sandwich

Find it online: https://topreci.com/japanese-egg-sandwich-recipe/