Name: Japanese Egg Sandwich
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
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

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

Scale

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