why make this recipe
Japanese Egg Sandwich, or Tamago Sando, is a delightful treat that’s both creamy and satisfying. This sandwich is loved for its simple ingredients and easy preparation. It’s perfect for breakfast, lunch, or a snack. Making this recipe at home allows you to customize the flavors to your liking, and it’s a great way to enjoy a taste of Japan in your own kitchen.
how to make Japanese Egg Sandwich
Ingredients :
- 4 large eggs
- 3 tbsp mayonnaise (preferably Japanese)
- 1/4 tsp salt
- 1/4 tsp black pepper
- 4 slices soft white bread
Directions :
- Boil the eggs: Place eggs in a saucepan, cover with water, and boil over medium heat for 10 minutes. Reduce heat and simmer.
- Chill and peel: Transfer boiled eggs to an ice bath until cool. Peel the eggs gently.
- Make the filling: Mash the eggs in a bowl; add mayonnaise, salt, and pepper. Mix until creamy.
- Assemble the sandwich: Spread egg mixture on two slices of bread and top with remaining slices. Press gently and cut into halves or quarters.
- Serve: Enjoy immediately or pair with fresh cucumber or pickles for added crunch.
how to serve Japanese Egg Sandwich
Serve your Japanese Egg Sandwich as a quick meal or a light snack. It goes great with a side of fresh fruits or a simple salad. For a bit of excitement, add some crunchy cucumber slices or pickles on the side. This sandwich is best enjoyed fresh but can also be packed for picnics or lunchboxes.
how to store Japanese Egg Sandwich
If you have leftovers, store them in the refrigerator. Wrap the sandwiches in plastic wrap or place them in an airtight container. They can last for up to one day. However, it’s best to eat them fresh for the best taste and texture.
tips to make Japanese Egg Sandwich
- Use fresh eggs for the best flavor.
- Adjust the amount of mayonnaise to make the filling creamier or less creamy, according to your preference.
- For added flavor, consider mixing in a little bit of Dijon mustard or chopped green onions.
- If you prefer whole-grain bread, feel free to swap out the soft white bread for your favorite type.
variation
You can try adding ingredients like avocado, spinach, or smoked salmon to the filling for a unique twist. Another delicious option is to use different types of bread, like sourdough or whole wheat.
FAQs
Q: Can I use hard-boiled eggs instead?
A: Yes, using hard-boiled eggs will work perfectly for this recipe.
Q: Can I make this sandwich ahead of time?
A: Yes, you can prepare the egg mixture ahead of time and store it in the refrigerator. Just assemble the sandwich just before serving for the best texture.
Q: Is there a vegan option for this recipe?
A: You can try using mashed tofu or chickpea salad with vegan mayonnaise to create a delicious vegan version of the sandwich.
Japanese Egg Sandwich (Tamago Sando)
A creamy and satisfying Japanese Egg Sandwich, perfect for breakfast, lunch, or a snack.
- Total Time: 25 minutes
- Yield: 2 servings 1x
Ingredients
- 4 large eggs
- 3 tbsp mayonnaise (preferably Japanese)
- 1/4 tsp salt
- 1/4 tsp black pepper
- 4 slices soft white bread
Instructions
- Boil the eggs: Place eggs in a saucepan, cover with water, and boil over medium heat for 10 minutes. Reduce heat and simmer.
- Chill and peel: Transfer boiled eggs to an ice bath until cool. Peel the eggs gently.
- Make the filling: Mash the eggs in a bowl; add mayonnaise, salt, and pepper. Mix until creamy.
- Assemble the sandwich: Spread egg mixture on two slices of bread and top with remaining slices. Press gently and cut into halves or quarters.
- Serve: Enjoy immediately or pair with fresh cucumber or pickles for added crunch.
Notes
For added flavor, consider mixing in a little bit of Dijon mustard or chopped green onions. If using whole-grain bread, feel free to swap out the soft white bread for your favorite type.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Snack
- Method: Boiling and Assembling
- Cuisine: Japanese
- Diet: Vegetarian
Nutrition
- Serving Size: 1 sandwich
- Calories: 300
- Sugar: 1g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 180mg