If you’ve ever been to Japan, then you know this is more than just an egg salad sandwich… This creamy, rich and pillowy sandwich will be your new favorite snack!
Japan is world famous for tamago sando, or egg sandwich. Top food critics and chefs rave about it and for good reason, too! It’s soft, fluffy, creamy, rich and the perfect snack to eat on the go.
Japanese convenience stores
There are 3 major convenience store brands in Japan – 7/11, Lawson and Family Mart. Each brand has a slightly different version of tamago sando. I’ve tried all 3 and definitely prefer the 7/11 version!
Japanese convenience stores are on a whole different level than the rest of the world. If you’ve been to Japan, then you know what I’m talking about. It’s kind of strange to explain how much love I have for these convenience store, but just trust me on this. The stores are impeccably clean, packed with delicious food and so cheap!
Kewpie Mayo = holy grail of mayonnaise
Kewpie mayo is an essential ingredient for Japanese cooking. It’s creamier, richer, sweeter and more tart than American mayo since only egg yolks are used.
I use Kewpie mayo in so many recipes on my page:
Bread for Japanese Egg Sandwich
The bread is essential to the taste of Japanese egg sandwiches. Shokupan (Japanese milk bread) is the traditionally used, but it’s very difficult to find. So, I used soft milk bread from my Korean market. You can use any soft white bread you find and it will work great.
You’ll usually find tamago sando with the crust removed, but for this recipe I chose to leave it on for less waste. Whichever way you choose, you can’t go wrong!
Perfectly shelled boiled eggs TIPS:
I used to struggle with peeling my eggs, but after lots of reading and testing I finally got it right!
Here are a few tips I’ve learned after lots of experimentation:
- Starting the eggs in rapidly boiling water will make it easier to peel your egg, compared to starting it in cold water. A lot of people will recommend starting in cold water so the egg doesn’t overcook, but you can simply lower the heat and get the same result. Read more about this here from the pro food scientist – J. Kenji Lopez-Alt.
- Add at least 2 tbsp of white vinegar to the water before boiling to break down the egg shells. There is a noticeable difference in shell thickness when I add vinegar. It makes it soo much easier to peel.
- Let the cooked eggs rest for a minimum of 10 minutes in ice-cold water before peeling. I believe it shrinks the egg inside and makes it easier to peel. I’ve also noticed a huge difference when adding this step.
- Tap the egg all over on the counter instead of rolling it. It has a tendency to burst when rolling on the counter. It’s also easier to begin peeling from the bottom, larger part of the egg and working around.
- Peel in running water or a bowl of water. For some reason, it’s so much easier to use water in the peeling process. I think it helps to get underneath the thin membrane of the egg, which makes peeling a breeze.
Japanese egg sandwich video tutorial:
Japanese Egg Sandwich
- Total Time: 20 minutes
- Yield: 1 sandwich 1x
Description
Japan is world famous for tamago sando, or egg sandwich. Top food critics and chefs rave about it and for good reason, too! It’s soft, fluffy, creamy, rich and the perfect snack to eat on the go.
Ingredients
- 3 tbsp vinegar
- 5 large eggs
- 3 tbsp Kewpie mayo
- salt + pepper
- 2 tsp condensed milk (or sub a pinch of sugar)
- milk bread or soft white bread
Instructions
- Fill a small pot with enough water so that the eggs will be covered with at least 1 – 2 inches of water at the top. Add the vinegar and bring it to a boil.
- Gently add the eggs when the water has come to a rapid boil. Cook for 30 seconds, then add a lid and reduce the heat to medium low.
- Remove one egg at 7.5 minutes, which will be soft-boiled and placed in the middle of the sandwich. Add the lid back on and remove the remaining 4 eggs at 11 minutes.
- Transfer the eggs to an ice bath and let it rest for at least 10 minutes. Read my tips above for perfectly boiled eggs!
- Cut each egg in half and separate the whites and yolks. Pass the egg yolks through a sieve for an extra creamy egg sandwich. Add a pinch of salt and pepper to taste. Then, add Kewpie mayo and condensed milk. Note: use an extra tbsp of mayo for a creamier taste and an extra tsp of condensed milk for a sweeter taste.
- Chop the egg whites to your desired thickness and add to the mixing bowl. Stir gently until the egg yolks and egg whites are combined.
- Lay out 2 pieces of bread and add mayo if desired. Cut open the soft-boiled egg lengthwise (use floss for a perfect cut) and add this face down to one piece of bread. The thicker ends should be facing each other, pointing at the middle (watch my video tutorial if you need a visual!). Add the egg salad on top of the eggs, focusing more on the middle instead of the edges. Place the other bread slice on top and gently push down.
- Then, place the sandwich on a long piece of plastic wrap and cover it tightly. Press down on the edges and let it rest for at least 10 minutes. This step is optional, but needed if you want perfectly shaped sandwiches!
- Slice the egg sandwich in the direction of the soft-boiled eggs and enjoy!
- Prep Time: 5
- Cook Time: 15
