Japanese 7-Eleven Egg Sandwich (Tamago Sando)

By RecipeTin Japan · 30 min

Ingredients

Instructions

1. Add about 2 cups of water to the steamer and bring it to a boil.
2. Place the 4 eggs straight from the fridge in the steamer, making sure they do not touch the sides, as contact leaves a burnt patch on the white. Scrunched baking paper can hold them in place if needed.
3. Cover and steam for 12 to 13 minutes.
4. Transfer the eggs to a bowl of ice water to cool quickly.
5. Cut a shallow incision around each egg white and gently open it to remove the yolk without breaking it. Separate the yolk from the white.
6. Press the yolk through a fine sieve into a bowl to make a powder-like crumb.
7. Finely dice the egg white into about 5 mm (3/16 inch) cubes.
8. Add the remaining filling ingredients to the yolk and mix with a spatula until paste-like, then stir in the diced egg white.
9. Stack two slices of bread and trim off the crusts. Repeat with the remaining slices.
10. Thinly spread butter on the inside of each slice.
11. Working with one pair at a time, place a slice buttered side up and spread one third of the filling over it, taking it to the edges and keeping the middle slightly thicker. Top with the other slice, buttered side down.
12. Gently but firmly press each sandwich with your palm. Repeat with the other two pairs.
13. Cut each sandwich diagonally with a sharp non-serrated knife, moving the blade back and forth at first until it reaches the filling, then pressing down to cut through.
14. Arrange the triangles on a serving plate, cut side up.

Summarized from RecipeTin Japan's video. Watch it for the details.

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