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Japanese Egg Sandwich – Tamago Sando (CREAMY)

Japanese Egg Sandwich – Tamago Sando (CREAMY)

EXTRA Creamy and Rich Japanese Egg Sandwich is a beloved snack, perfect for any time of the day.
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Prep Time 20 minutes
Cook Time 10 minutes
Resting Time 5 minutes
Total Time 30 minutes
Course Appetizer, Breakfast, Dessert, Main Course, Side Dish, Snack
Cuisine Japanese
Servings 4 sandwiches
Calories 575 kcal

Equipment

  • pot
  • bowl
  • weighted plate

Ingredients
  

Egg Mixture

  • 10 Extra Large Eggs Free-Range
  • 0.25 cup Japanese Mayo
  • 1 teaspoon Sugar
  • Black Pepper to taste

Sandwich Assembly

  • Milk Bread for 4 Sandwiches

Instructions
 

Cooking Eggs

  • In a pot, add water and 1 tablespoon of vinegar. Once boiling, add the eggs and cook for 10 minutes.
  • Once cooked, let the eggs rest in an ice bath for 5 minutes before peeling.

Preparing Egg Salad

  • Cut the eggs in half and separate the egg whites and yolk into two bowls.
  • Mix egg yolk with sugar, black pepper to season, and Japanese mayo until smooth and creamy.
  • Chop egg whites and fold into the creamy egg yolk mixture.

Assembly

  • Add the egg salad between two pieces of bread and weigh down with a plate for 5 minutes.
  • Optional: Cut off the crust and enjoy!

Notes

Japanese Mayo is different from American Mayo. It's richer and sweeter, made with only yolk and rice vinegar.

Nutrition

Serving: 1sandwichCalories: 575kcalCarbohydrates: 52gProtein: 24gFat: 29gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.04gCholesterol: 463mgSodium: 654mgPotassium: 274mgFiber: 2gSugar: 3gVitamin A: 818IUCalcium: 160mgIron: 5mg
Keyword Asian Recipes, easy recipes, Japanese Food, Quick Recipes, Street Food, Vegetarian
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