Japanese Egg Sandwich Recipe
This Japanese Egg Sandwich (Tamago Sando) is soft, creamy, and made with smooth egg yolks, Japanese mayo, and fluffy milk bread. A simple, comforting classic perfect for any time of day.
Servings: 4
Ingredients
- 4 large eggs
- 2 teaspoons milk
- 3-4 tablespoons Japanese mayonnaise Kewpie recommended
- ¼ teaspoon sugar
- ¼ teaspoon salt or to taste
- 4 slices Japanese milk bread shokupan
- Unsalted butter softened (optional)
Instructions
- Cook the Eggs: Place the eggs in a saucepan and cover with cold water. Bring to a boil, then cook for 9–10 minutes until fully set. Transfer to an ice bath, cool completely, then peel.
- Prepare the Egg Filling: Separate the egg yolks from the whites. Mash the yolks with the milk and mayonnaise until very smooth and creamy. Finely chop the egg whites, then gently fold them into the yolk mixture.
- Season: Add the sugar and salt. Mix until smooth and evenly combined. Taste and adjust seasoning if needed.
- Prepare the Bread: Lightly butter one side of each slice of bread, if using.
- Assemble: Spread a generous layer of the egg mixture onto two slices of bread. Top with the remaining bread slices.
- Chill & Slice: Wrap the sandwiches tightly and refrigerate for 15–30 minutes. Trim crusts, then cut in half.
Notes
- Japanese milk bread gives the softest, most authentic texture.
- Mash yolks thoroughly for an ultra-smooth filling.
- Best served slightly chilled or at cool room temperature.
Nutrition
Calories: 65kcal | Carbohydrates: 1g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 164mg | Sodium: 209mg | Potassium: 65mg | Sugar: 1g | Vitamin A: 242IU | Calcium: 28mg | Iron: 1mg