Description
A classic Japanese Egg Sandwich, or Tamago Sando, featuring a creamy, flavorful egg salad made with Kewpie mayonnaise and soft or hard boiled eggs, sandwiched between fluffy shokupan bread. Perfectly buttered and wrapped to enhance texture and flavor for an irresistible, comforting sandwich.
Ingredients
Scale
Classic Egg Sandwich
- 2 large eggs
- 1 tbsp + 1 tsp Kewpie mayonnaise
- 1/8 tsp sugar
- 1 tsp ketchup (optional)
- 1/8 tsp nutmeg (optional)
- 1/8 tsp MSG (optional)
- 1/8 tsp salt
- 1/8 tsp freshly cracked black pepper
- 2 slices of shokupan bread (8-slice count preferred)
- Butter, for spreading
Soft Boiled Egg Sandwich
- 4 large eggs
- 1 tbsp + 1 tsp (20 g) Kewpie mayonnaise
- 1/8 tsp (1.6 g) sugar
- 1 tsp (2.5 g) ketchup (optional)
- 1/8 tsp nutmeg (optional)
- 1/8 tsp MSG (optional)
- 1/8 tsp salt
- 1/8 tsp freshly cracked black pepper
- 2 slices of shokupan bread (6-slice count preferred)
- Butter, for spreading
Instructions
- Boil the Eggs (Classic): Hard boil 2 large eggs by placing them in boiling water for about 10 minutes, then immediately cool in ice water. Peel once cooled.
- Prepare the Egg Salad (Classic): Separate the yolks and whites of the hard boiled eggs. Mash the yolks with Kewpie mayonnaise, sugar, ketchup, nutmeg, MSG, salt, and black pepper until smooth. Finely chop the whites and fold into the yolk mixture gently for texture.
- Assemble Sandwich (Classic): Trim the crusts off the shokupan bread slices. Butter one side of each slice evenly. Spread the prepared egg salad generously on the buttered side, focusing slightly more in the middle to create a nice cross-section when sliced.
- Wrap & Rest (Classic): Wrap the sandwich tightly in plastic wrap and let it rest for 5 minutes at room temperature to help the flavors meld and the sandwich hold its shape.
- Slice & Serve (Classic): Using a very sharp knife, cut the sandwich in half cleanly. Remove the plastic wrap and serve immediately.
- Cook the Eggs (Soft Boiled): Soft boil 2 eggs by cooking them in boiling water for about 6 minutes, then hard boil the remaining 2 eggs for about 10 minutes. Cool all eggs in ice water and peel when ready.
- Make Egg Salad (Soft Boiled): Separate the yolks and whites of the hard boiled eggs. Mash the yolks with Kewpie mayonnaise, sugar, ketchup, nutmeg, MSG, salt, and black pepper until smooth. Finely chop the whites and fold into the yolk mixture gently.
- Assemble Sandwich (Soft Boiled): Leave the crusts on the bread slices. Butter one side of each slice. Spread a generous amount of egg salad on one slice, concentrating it in the center. Place the two soft boiled eggs horizontally in the middle. Spoon additional egg salad around and on top of the eggs to secure them. Top with the other slice of bread, butter side down.
- Wrap & Rest (Soft Boiled): Wrap the sandwich tightly in parchment paper so that the eggs will be sliced in half when cut. Place a light flat plate or similar weight on top. Let rest for 5 minutes for the sandwich to hold its shape and the flavors to meld.
- Slice & Serve (Soft Boiled): Slice through the middle of the sandwich vertically at the tallest part to reveal a beautiful cross-section. Serve immediately and enjoy.
Notes
- Use Kewpie mayonnaise for authentic Japanese flavor and creaminess.
- The optional ingredients (ketchup, nutmeg, MSG) add depth but can be omitted based on preference.
- Soft boiled eggs provide a creamy texture contrast inside the sandwich.
- Resting the sandwich wrapped helps it hold its shape and improves slicing.
- Use a very sharp knife to prevent squishing the sandwich when slicing.
- Shokupan bread is a popular Japanese milk bread known for its soft, fluffy texture and slightly sweet flavor.
Nutrition
- Serving Size: 1 sandwich
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 26g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 235mg
