Tamago Sando (Japanese Style Egg Salad Sandwich)
Rich and creamy egg salad and sweet milk bread make this a sandwich unlike any you have tried before. Use our recipe to make this delicious snack at home!
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Servings: 2
Equipment
Ingredients
- 6 eggs
- 1 splash white vinegar for boiling water
- 3 tbsp kewpie mayo
- ¼ cup green onions chopped
- ½ tsp sugar
- 1 splash half & half or cream or milk
- salt & pepper to taste
- 4 slices shokupan (Japanese milk bread)
- margarine or unsalted butter
Instructions
Boil and peel the eggs
- Fill a pot with water and add a splash of white vinegar. Bring to a rolling boil.
- Add the eggs into the boiling water. Cook for 6 minutes, then remove 2 eggs and place in an ice bath. Continue to cook the rest of the eggs for an additional 2 minutes (8 min total cooking time.) Remove the eggs from heat and place them in the ice bath. Make sure to take note of which ones are the 2 soft boiled and 4 medium boiled eggs.
- Once the eggs are cooled down enough to touch, gently crack the shells and place them back in the ice bath for 10 minutes.
- Peel the eggs.
Make egg salad
- In a bowl, combine 4 medium boiled eggs, kewpie, green onions, and mustard. Mash with a fork. Add salt & pepper to taste.
Sandwich assembly
- Spread margarine or butter on both slices of milk bread.
- Slice the soft boiled egg in half and place face down in the center of the sandwich. Add egg salad and close the sandwich.
- Cut in half to reveal the gooey egg yolk!
Notes
- the cooking times in this recipe makes for 2 soft boiled eggs (very runny yolks) and 4 medium boiled eggs (a little jammy, but not hard boiled,) It is delicious but we understand that it can make a mess. If you desire a less sticky, drippy sandwich, we recommend you boil all 6 eggs to medium.
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