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.
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.
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