Japanese Egg Sandwich (Tamago Sando)
Japanese egg salad snuggly sandwiched between two pillowy soft slices of milk bread can be whipped in less than 15 minutes and will probably be the best Japanese egg sandwich you have ever tasted!
Nutrition Facts
Ingredients
Instructions
Boil the eggs. Bring a medium pot filled halfway with water to a boil. Bring the water to a boil, then carefully add eggs in, with a spider strainer or slotted spoon. Simmer the eggs on medium heat for 9 minutes. Prepare an ice bath.
Chill and peel the eggs. After 9 minutes, remove the eggs with a spider strainer or slotted spoon and immediately place the eggs into an ice bath to cool for at least 5 minutes. When the eggs are cool, gently peel the eggs.
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Continue Reading at Takestwoeggs →Chef's Notes
Use freshly baked milk bread or the softest white bread you can find for the best results.
Mash the egg yolks separately first. Mixing the egg yolks first with the other ingredients ensures you’ll have a thoroughly combined, silky smooth texture.
Don’t skip the butter. It acts as a barrier between the eggs and the bread that prevents the bread from getting soggy.
Storage instructions. You can store the egg salad separated from the bread in an airtight container in the refrigerator for up to a week.
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