Tamago Sando: Japanese Egg Sandwich

After spending this summer redesigning the blog, today I came across a recipe I want to keep at hand.

Last Easter I was in Japan, and among the many food experiences there, a very simple but curious one is the egg sandwich, Tamago Sando: you can find them everywhere and eat them quickly while you keep exploring the country — a great option.

Serves: 2 sandwiches (4 halves)  ·  Prep time: 10 min  ·  Cook time: 9 min (+5 min cooling)  ·  Difficulty: Easy

Tamago Sando - Japanese Egg Sandwich

Ingredients (for 2 sandwiches)

• 4 medium eggs
• 4 slices of crustless white sandwich bread
• 60 g Japanese mayonnaise (or regular mayonnaise)
• 15 g whole milk
• 1 teaspoon white sugar
• salt to taste
• white pepper to taste

Method

Place the eggs in a saucepan, cover them with cold water and bring to the boil over medium heat: from the moment it starts boiling, count exactly 9 minutes. Transfer them straight away to iced water, let them cool for at least 5 minutes and peel them.

Separate the yolks from the whites. Mash the yolks with a fork until you get a smooth cream, then add the Japanese mayonnaise, milk, sugar, salt and white pepper: you should end up with a homogeneous mixture. Roughly chop the whites with a knife and fold them into the yolk cream, mixing gently.

Spread the filling generously over two slices of bread and close them with the other two. Cut in half with a very sharp knife and serve.

Tips and frequently asked questions

Why exactly 9 minutes?
It gives a fully set but still tender, bright yellow yolk, without the grey ring of overcooked eggs. The iced water stops the cooking and makes the eggs much easier to peel.

Can I use regular mayonnaise?
Yes. Japanese mayonnaise (like Kewpie) is made with yolks only and rice vinegar, so it is richer and slightly sweet. With regular mayonnaise, add a pinch more sugar.

How do I get that neat cut?
Use a very sharp knife and wipe it between cuts. Wrapping the sandwich in cling film and chilling it for 10 minutes before cutting helps a lot.

Can I make it ahead?
The filling keeps for a day in the fridge. Assemble the sandwiches just before eating so the bread stays soft but not soggy.

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