Egg sando, or Japanese egg sandwich. Soft, airy milk bread filled with a Japanese egg salad and preferably a soft boiled egg in the centre. Delicious and super easy to make, this Japanese egg salad sandwich is a real crowd pleaser!
Tamago sando
Tamago sando means the same as Japanese egg sandwich or egg sando. It is an extremely popular sandwich and is becoming increasingly well known outside of Asia. The combination of slightly sweet milk bread and Japanese egg salad is a delicious flavour bomb. Creamy, smooth, slightly sweet and yet fresh!
I already love egg salad, but I can tell you that this Japanese creamy egg salad is also very tasty. I highly recommend making this delicious sandwich.
Breakfast with eggs
Because let’s face it, who doesn’t love an egg for breakfast? Boiled, fried or scrambled… you can always wake me up for them! This Egg Sando is a delicious new twist on your favourite egg breakfast. But you can also take this tasty sandwich with you for lunch or a picnic.
If you are looking for another great egg recipe, try my recipe for shakshuka. Poached eggs with fresh tomatoes and Boursin sounds divine too, doesn’t it?
How to make a Japanese egg sandwich
But how do you make this delicious sandwich? Fortunately, it is quite simple! It starts, of course, with boiling the eggs and then making a simple but very tasty Japanese egg salad.
One of the ingredients in this egg salad is kewpie, a Japanese mayonnaise. Japanese mayonnaise is very different from any other mayonnaise. It is creamy, tangy and slightly sour from the rice vinegar, and goes well with the eggs. Next, assemble the sandwiches with the sandwich bread and the egg salad filling and enjoy.
Ingredients
- 4 eggs
- 4 slices white bread or milk bread
- 3 tbsp Kewpie (Japanese mayonnaise)
- 1 tsp rice vinegar
- ½ tsp mustard
- ½ tbsp chives (fresh – finely chopped)
- salt and pepper
INSTRUCTIONS (how to make this recipe):
- Boil the eggs in a pan of water with plenty of salt.
- After six minutes, remove one egg. Allow to cool slightly, then peel and set aside.
- Boil the rest of the eggs for a total of ten minutes and peel them too.
- Cut the eggs into small pieces and place in a bowl. Add the Kewpie, vinegar, mustard and chives and season to taste with salt and pepper.
- Cut the crusts off the slices of bread and cover with a generous layer of egg salad.
- Halve the 6 minute egg and place in the middle of two slices topped with egg salad.
- Place the other slices on top and cut the sandwiches in half, either diagonally or vertically. Enjoy!
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