Imported from Instagram

Japanese Egg Sandwich (Tamago Sando)

Name: Japanese Egg Sandwich (Tamago Sando)
Prep time: 10 min
Cook time: 9 min
Total time: 39 min
Yield: 2 servings
Cuisine: East Asian
Ingredients: 4 rebanadas Sandwich bread; 2 Eggs; Salt and black pepper (A pinch, to taste); 2 tbsp Mayonnaise (Standard supermarket mayonnaise can be used; Kewpie mayonnaise is a traditional option); 2 tsp Milk; Butter (For spreading on the bread); Mustard (Optional; for spreading on the bread)

Recipe by Shota Horii | Aisle to Tokyo @aisletotokyo · Instagram

Imported by Bryan Lagos on SeeMeCook

Creamy Japanese egg sandwich made with egg yolks mixed with mayonnaise and milk, and finely chopped egg whites. It is assembled with buttered sandwich bread and, optionally, mustard, then chilled before serving.

2 servings39 minEast Asian

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Ingredients

4 rebanadas Sandwich bread
2 Eggs
Salt and black pepper (A pinch, to taste)
2 tbsp Mayonnaise (Standard supermarket mayonnaise can be used; Kewpie mayonnaise is a traditional option)
2 tsp Milk
Butter (For spreading on the bread)
Mustard (Optional; for spreading on the bread)

Steps

1
Place a pot of water over high heat and bring the water to a boil.
2
Carefully lower the eggs into the boiling water and cook them for 9 minutes.
3
Transfer the eggs to cold water to cool. Then peel them.
4
Separate the yolks from the whites.
5
Finely chop the cooked egg whites.
6
Mash the yolks with the mayonnaise, milk, salt, and black pepper until smooth.
7
Fold the chopped egg whites into the yolk mixture and stir until evenly distributed.
8
Spread butter on all four slices of bread. If desired, add mustard as well.
9
Distribute the egg salad evenly over two slices of bread.
10
Top each sandwich with a second slice of bread.
11
Wrap the sandwiches tightly in plastic wrap and refrigerate them for 20 minutes to set.
12
Cut each sandwich in half through the plastic wrap and remove the wrapping before serving.

Notes

The recipe states that Kewpie mayonnaise is a traditional option, but standard supermarket mayonnaise also works. The amount of butter and mustard is not specified; the mustard is optional.