Japanese Egg Sandwich (Tamago Sando) たまごサンド
Japanese Egg Sandwich (Tamago Sando) is a creamy and satisfying snack made with mashed eggs, Kewpie mayo, and fluffy shokupan bread – a popular convenience store staple in Japan that's perfect for quick lunches or snacks.
Equipment
- 1 medium saucepan with lid
- 1 airtight container for storing
Ingredients
Main ingredients
- 3 large eggs about 50g each without shell
- ¼ teaspoon sugar
- ¼ teaspoon Diamond Crystal kosher salt
- ⅛ teaspoon freshly ground black pepper
- 2 teaspoons milk
- 2 tablespoons Japanese Kewpie mayonnaise
- 4 slices shokupan Japanese milk bread
- salted butter for spreading on bread
Instructions
Instructions
- Place your eggs in a saucepan and cover them with cold water, just enough to submerge completely.
- Set your pressure cooker to boil over medium heat and bring to a rolling boil until steam escapes.
- Reduce heat and simmer gently for 10 minutes.
- Transfer eggs to an ice bath and let them cool completely before peeling.
- Peel eggs and mash with a fork until chunky.
- Add sugar, kosher salt, pepper, milk, and Kewpie mayo. Mix gently.
- Spread salted butter on shokupan slices. Optionally toast them first.
- Spread egg filling between two slices, top with other slices, press gently, trim crusts, and cut to serve.
Notes
Wrap sandwiches tightly and store up to 3 days in the fridge or freeze individually for longer storage.