Japanese Egg Sandwich Recipe, also known as Tamago sando, is a popular Japanese convenience store egg sandwich made with shokupan bread (milk bread), boiled egg, seasonings, and kewpie mayonnaise. It is one of the popular sandwich all over the world which is perfect to pack in lunch box, snack box or as evening snack.
Japanese Egg Sandwich (Egg Sando)
During our Japan trip, we somehow ended almost every day at a nearby convenience store. We would pick up some coffee, ice cream, sandwiches and a few snacks. This egg sando was one of the things we bought quite often, and we really enjoyed it.
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After coming back home, I wanted to recreate some of the recipes I really enjoyed during the trip. I have already shared my chicken katsu sando, tan tan ramen, mochi ice cream, Japanese milk bread and a few other recipes on the blog.
About Japanese Egg Sandwich (Egg Sando)
Japanese egg sandwich also known as Egg Sando, タマゴサンド or Tamago Sando. It is not like your regular egg sandwich. What makes it special is the special bread that is used for making the sandwich. Japanese milk bread also known as shokupan is used in the sandwich.
The bread has a cloud or pillow like texture which sinks in your teeth when you bite into it. And the slightly sweet, tangy, creamy kewpie egg filling makes it super satisfying. If you want it to make it extra filling, along with the creamy egg filling, you can add a soft boiled egg.
Tamago sando is made with milk bread, boiled eggs, kewpie mayo, salt, sugar, pepper. You should start by applying a thin layer of butter on your fresh bread slices so the creamy egg filling doesn't seep into the bread and make it soggy.
Make sure to use freshest bread for this sandwich as this one is an un-toasted sandwich. The softness of the bread is the most important part. You can enjoy this sandwich as it is or stuff it with fried Chicken katsu to enjoy it as the viral Japanese convenience store hack.
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The creamy egg filling tucked between soft bread slices, making it perfect for breakfast, school lunch boxes or a quick evening snack. The soft texture and mild flavours make it something kids will enjoy too.
For this egg sando, I wanted the bread to be just like the one we had in Japan. So, I made my own Japanese milk bread and Kewpie mayonnaise to get the same flavour and texture.
This is such an easy recipe to make at home. Once the eggs are boiled, there is no cooking involved. Just mash the eggs with mayonnaise and a few seasonings, spread the filling between the bread and it is done. I used kewpie mayonnaise because it gives the classic Japanese taste, but regular mayo works well too.
Ingredients
- Bread : Use soft white bread for the best texture. Japanese milk bread also known as shokupan works really well, but any soft sandwich bread can be used. Make sure the bread is fresh and super soft.
- Hard boiled eggs : Use freshly boiled eggs with the whites and yolks fully cooked. Let them cool before making the filling. You need to mash the egg yolks first with mayo and chop the egg whites and fold into the egg filling for better texture.
- Kewpie Mayonnaise : Kewpie mayonnaise is non negotiable. It gives the filling a rich, creamy and slight tangy taste. If it's not available, regular mayo can also be used. But it won't be the same.
- Seasonings - you need salt, sugar and black pepper powder as seasoning.
- Butter - You need to apply a layer of butter on your bread slices so the egg filling doesn't seep into the bread and make it soggy.
Step by Step Pictures
Prepare Egg Filling for Sandwich
1)Take boiled eggs and separate the yolks and egg whites. Take the egg yolk in a bowl and set aside.
2)Take the egg whites in a cutting board and chop it into small pieces.
3)Now to the egg yolk, mash it roughly with fork until it is crumbled.
4)Add in mayo, salt, sugar and pepper powder.
5)mix well until it forms a creamy mixture.
6)Now add in chopped egg whites and mix well.
7)This is your egg filling.
Assembling Egg Sando
8)Now take your bread slices.
9)apply a layer of butter on both side of the bread.
10)Spoon half of the egg filling over one slice of the bread. Spread it evenly leaving a thin border on all side.
11)Place another slice on top. Press gently.
12)Now use a knife to slice of the crust from the sandwich.
Serving
13)Wrap the bread with plastic wrap tightly. Cut the sandwich in diagonals and let it set in fridge for 30 minutes before serving.
14)Enjoy.
Expert Tips
Bread of choice - Use Japanese milk bread ( shokupan ) for the classic taste and fluffy texture. You can make your own milk bread or use any fresh soft bread for this sandwich.
Egg mixture - Mash the yolks with kewpie mayo until creamy, then mix in the chopped egg whites. This gives the filling a creamy texture with small pieces of egg.
Filling - Don't overfill the bread. Use a good amount of filling so the sandwich stays neat when you cut it. If you prefer you can even stuff a whole soft boiled egg in the centre of the filling.
Substitution - If you don't have kewpie mayonnaise, regular mayonnaise works well too. Use soft white bread instead of shokupan.
Add ons - You can add some red chilli flakes for extra heat. A small bit of chilli sauce, chopped gherkins, parsley can be added.
Storage - Wrap the assembled Japanese egg sando using cling wrap. Refrigerate it until ready to serve. Once assembled, let the sandwich rest for about 5 minutes. This helps the bread and filling settle together.
Serving - Serve the egg sando fresh or slightly chilled for the best taste and texture. It makes a quick breakfast, evening snack or lunch box option. Enjoy it alongside with a cup of tea, coffee or with crispy chicken katsu for a delicious meal.
FAQ
Q. Can I use regular mayonnaise instead of kewpie ?
Yes, regular mayonnaise works well. But kewpie gives the filling a richer flavour and classic taste.
Q. Can I use regular sandwich bread ?
Japanese milk bread is ideal for this recipe. But, yes you can use any fresh, soft white sandwich bread to make the sandwich.
Q. Can I add other ingredients to the egg filling ?
Yes, you can adjust the seasoning to your taste. For classic egg sando, keep the filling simple. If needed, you can add more pepper, red chilli flakes or other seasonings if you like.
📖 Get Recipe
Japanese Egg Sandwich Recipe (Egg Sando, Tamago Sando)
Equipment
Ingredients
- 4 large Boiled Eggs cooled
- ¼ cup Kewpie Mayonnaise
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper Powder
- ½ teaspoon Caster Sugar
- 2 tablespoon Unsalted Butter
- 4 slice Japanese Milk Bread (Shokupan)
Instructions
- Take boiled eggs and separate the yolks and egg whites. Take the egg yolk in a bowl and set aside. Take the egg whites in a cutting board and chop it into small pieces.
- Now to the egg yolk, mash it roughly with fork until it is crumbled. Add in mayo, salt, sugar and pepper powder and mix well until it forms a creamy mixture. Now add in chopped egg whites and mix well. This is your egg filling.
- Now take your bread slices, apply a layer of butter on both side of the bread. Spoon half of the egg filling over one slice of the bread. Spread it evenly leaving a thin border on all side.
- Place another slice on top. Press gently. Now use a knife to slice of the crust from the sandwich. Wrap the bread with plastic wrap tightly.
- Cut the sandwich in diagonals and let it set in fridge for 30 minutes before serving.
Nutrition
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Polski Dentysta Londyn
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