Japanese Egg Sandwich Recipe | Tamago Sando

By The Cooking Foodie · 20 min

Ingredients

Instructions

1. Put the eggs in a medium saucepan and cover with cold water.
2. Bring to a boil over medium-high heat. Once boiling, cover the pan, turn off the heat and let the eggs stand in the hot water for 10 minutes.
3. Move the eggs to an ice bath to cool completely, then peel them.
4. Separate the yolks from the whites. Put the yolks in a bowl and chop the whites on a board.
5. To the yolks, add the Japanese mayonnaise, salt, black pepper, sugar and milk or cream. Mash and mix until it is a thick sauce or paste.
6. Add the chopped whites to the yolk mixture and combine. Taste and adjust the seasoning.
7. Spread a thin layer of softened butter on one side of each bread slice to keep the bread from getting soggy.
8. Divide the egg salad between two slices, spreading it to the edges. Top with the other slices, buttered side down.
9. Trim the crusts if you like, then cut each sandwich in halves or quarters and serve immediately.

Summarized from The Cooking Foodie's video. Watch it for the details.

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