I love this soft‑and‑pillowy Tamago Sando—it features creamy, lightly seasoned egg salad nestled between slices of airy milk bread. It’s effortless to make yet feels surprisingly elegant—perfect for a light lunch or a nostalgic treat.
Why I’ll Love This Recipe
I’m always charmed by how this sandwich delivers that unmistakable convenience‑store vibe from Japan with minimal effort. The balance of pillowy bread, silky egg filling, and simple seasoning feels nostalgic yet fresh. Plus, it’s so easy to assemble, and it travels beautifully in a lunchbox.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
I use:
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High‑quality eggs (I prefer fresh, flavorful ones—for instance, organic or free‑range)
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Japanese mayonnaise (rich, creamy, made with yolks and vinegar for a subtly sweet tang)
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Sugar, salt, and freshly ground black pepper
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Optional milk (to adjust the texture if I use hard‑boiled eggs)
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Japanese milk bread (or any soft, fine‑textured white bread)
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Unsalted butter, softened
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Optional garnish: sliced chives
directions
I begin by soft‑ or hard‑boiling the eggs—7 minutes in boiling water plus 1 minute resting gives me just‑set yolks; 10 minutes for fully hard‑boiled. Then I plunge them into an ice bath, peel while still warm, and mash them with fork or knife while warm so the salt and sugar dissolve into the yolks.
Next, I mix in Japanese mayo (and a splash of milk if using hard‑boiled eggs), taste and adjust the seasoning
To assemble, I butter each slice of bread, spread the egg salad, top with the second slice (buttered side down), gently press, remove crusts, and slice in half. Optionally, I garnish with chives before serving.
Servings and timing
This recipe makes 4 servings, with a total time of about 25 minutes (10 minutes prep and 15 minutes cook/assembly).
Variations
I sometimes use medium‑soft boiled eggs for a creamier yolk, though hard‑boiled works fine and I just add milk to preserve moisture. Swapping Asian milk bread for fine‑textured white bread works, too. For extra flair, I might fold in a pinch of mustard or herbs—but I usually stick to the classic simplicity.
storage/reheating
If I use milk bread, I can wrap sandwiches tightly and refrigerate them for up to 2 days—the bread stays fluffy. If I use regular bread, I prefer to prep the egg salad ahead and assemble fresh to avoid sogginess.
FAQs
Can I use hard-boiled eggs instead of soft-boiled?
I can—I’ll just mash in a teaspoon or two of milk to keep the salad creamy and moist.
What if I can’t find Japanese mayonnaise?
I substitute with regular mayo—I lose a bit of that rich, sweet tang, but it still tastes very satisfying.
Is milk bread necessary?
Not strictly—but it really elevates the texture. If I use regular bread, I get a similar effect by toasting or just enjoying the softer crumb.
How do I get the yolks just set but not dry?
I aim for about 7 minutes of boiling, plus 1 minute off heat, then shock in ice water—that gives me yolks that are just set and still creamy.
What’s the best way to prevent the sandwich from being soggy?
If not using milk bread, I assemble closer to serving time. For storage, I’ll wrap tightly and keep refrigerated, which helps preserve texture.
Conclusion
I’m always amazed by how a few simple ingredients—soft eggs, creamy mayo, soft bread—can come together to create something so delightful and comforting. Tamago Sando makes mornings feel peaceful and nostalgic, or elevates a packed lunch with minimal fuss. I hope making it brings that same quiet joy to your kitchen.
Print
Japanese Egg Sandwich (Tamago Sando)
- Total Time: 20 minutes
- Yield: 2 servings
Description
Soft, pillowy milk bread filled with a creamy, seasoned egg salad, this Japanese classic is a simple yet irresistible sandwich perfect for breakfast, lunch, or a quick snack.
Ingredients
4 large eggs
3 tablespoons Japanese mayonnaise (Kewpie recommended)
1 teaspoon rice vinegar
1/2 teaspoon sugar
1/4 teaspoon salt
Freshly ground black pepper, to taste
4 slices Japanese milk bread (shokupan), crusts removed
Softened butter, for spreading
Instructions
Place the eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat, then reduce to a simmer and cook for 10 minutes.
Drain the hot water and transfer eggs to an ice bath to cool for 5 minutes.
Peel the eggs and separate 2 yolks from their whites. Mash the 2 yolks in a mixing bowl until smooth.
Finely chop the remaining eggs (including the 2 whole eggs and 2 leftover whites) and add them to the mashed yolks.
Stir in Japanese mayonnaise, rice vinegar, sugar, salt, and black pepper. Mix until creamy and well combined.
Lightly butter the milk bread slices.
Divide the egg mixture evenly between two slices of bread, spreading to the edges.
Top with the remaining bread slices and press gently.
Slice each sandwich in half or into thirds for serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main course
