Japanese Egg Salad Sandwich Recipe - たまごサンド
A Japanese egg sandwich, also called tamago sando, is a classic Japanese sandwich: egg salad tucked between two fluffy slices of milk bread.
- 2 large eggs
- 2 tbsp kewpie mayo
- 1 tsp milk or cream
- 1/4 tsp kosher salt
- 1/4 tsp sugar
- 2 slices shokupan
- butter room temp
Remove the eggs from the fridge as you bring a medium pot of water to a boil. Prepare an ice bath with a large bowl of cold water and ice. Bring the water to rolling boil, then add eggs in, with a slotted spoon. Maintain a simmer for 10 minutes.
Plunge the eggs into the ice bath to cool them down. Peel the eggs: Gently tap the wide end of the egg on the countertop, then flip around and tap the pointed end. Gently roll the egg and peel, under running water, if needed.
Cut the eggs in half and separate the whites from the yolks. Dice the whites.
Place the yolks in a bowl and use a fork to mash together with the mayonnaise, cream, salt, and sugar until smooth.
Gently mix in the diced whites.
Butter the slices of bread then add the filling, all the way to the edges on one slice of bread.
Top with the other slice and press down gently. Trim the crusts (chef’s treat!) and slice in half on a diagonal or perpendicularly into thirds. Enjoy!
Calories: 499kcal | Carbohydrates: 11g | Protein: 14.1g | Fat: 42.3g | Saturated Fat: 13.7g | Cholesterol: 443mg | Sodium: 1127mg | Potassium: 157mg | Fiber: 0.4g | Sugar: 2.6g