Tamago Sando (Japanese-style Egg Sandwich)

WATCH OUT! this might be your next lunch staple!

if you’ve come this far into clicking onto this recipe post, we’re pretty sure you’re thinking ‘HOW ON EARTH could a simple egg sandwich recipe be any different from the rest?’

well, I’ll tell you one thing; as simple as any dish could be, the Japanese always takes things up a notch.

recently, a pro-wrestler friend, Sarah Coldheart requested for a protein-packed snack to fuel up on after her tournament. she reminisced her vacations to Japan & was craving for the egg sandos she enjoyed from the convenience stores. while most people would combine egg and mayo and call it a day, the filling of the signature Japanese egg sando requires a tad more additions to get the taste just right.

after some trial and error, we came to a point where we finally HIT the spot, and this came with a few considerations & observations.

firstly, mashing the yolks with mayo separately from the whites ensures a smoother and creamier texture as compared to mashing both together from the start.

secondly, while the mayonnaise is already delicious as a condiment on its own, a typical egg sando has to have the perfect level of sweetness, which is where the addition of sugar is needed. the MSG (sorry not sorry) lifts up the umami-ness of the egg mayo, making the sando tastier.

lastly, using the correct type of bread is important in creating the perfect Japanese-style sando. the best kind would be thick-sliced shokupan which gives a particular fluffiness & richness.

@nomies.cowait till the end to see who the who's actually the stronger one💪🏽🫣 #eggsandwich #sgfoodie #sgtiktok #foodie

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Tamago Sando (Japanese-style Egg Sandwich)

(makes 2 large sandwiches)

3 eggs, hardboiled & separate the egg white from yolks
2 eggs, raw
2 tbsp kewpie mayo
1/8 tsp salt
1/8 tsp MSG (optional)
1/2 tsp caster sugar or 1 tsp halal mirin seasoning
crack of black pepper
4 thick slices of shokupan (Japanese milk bread)
some salted butter, for spreading

directions

• to make the soft boiled eggs, bring water to a boil and carefully submerge the uncooked eggs. set a timer to 6 minutes exactly.

• then, fish out the eggs and immediately submerge into ice water for 5 minutes. peel the eggs and set aside.

• using a knife, mince the egg whites from the HARDBOILED eggs and put aside.

• in a bowl, combine the yolks from the hardboiled eggs with mayo, salt, MSG, sugar and pepper. mash with a fork until fine. fold in the chopped egg whites and adjust seasoning if needed.

• lay a piece of piece of parchment paper 3 times the length of the bread. lay down 2 slices of bread and lightly spread some butter on both.

• spread out a big dollop of egg mayo on one side. place a softboiled egg in the middle and over with another generous dollop of egg mayo.

• cover with the other slice of bread with the buttered side facing down.

• tightly but gently wrap the sandwich to hold the contents together.

• chill the sandwich in the fridge for at least 30 minutes for the egg mayo to set.

• cut the sando crosswise into half and enjoy!

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if you’re as crazy as us when it comes to EGGS, check out these recipes too: