Japanese Egg Sandwich
Why are these so good?Tamago sando got popularized as it was shown on tiktok being readily available at 7-11’s in Japan. This was so interesting to me because I always had egg sandwiches as a kid. My mom would always make them and I would always get nostalgic when I eat these! The best part is that they’re so easy to make! So simple but so packed with flavor. :D
These are perfect to make especially because there aren’t many ingredients required.
I feel like there’s so many ways to boil and egg. I’ve read of some methods like bring the water to a boil and then turning the heat off. I simply just place the eggs in boiling water and set the timer! haha
I add dijon mustard to my egg sandwich even though the Japanese version usually doesn’t contain it. I just love mustard and feel like it adds such great depth of flavor. Also, I feel like getting white milk bread from the asian bakery is a must.
Ingredients
makes two egg sandwiches
6 eggs (+1 if adding a soft-boiled egg)
Kewpie mayonnaise
Dijon mustard, whole grain
Salt
Pepper
Sugar
White milk bread (shokupan)
Salted butter
Directions
Start by preparing an ice bath in a separate bowl. Then boil some water in a pot. Add your eggs gently into the boiling water so that they do not crack. Take your eggs 9-10 minutes for hard-boiled. Your extra egg will be taken out at around 7 minutes for soft-boiled. Peel the eggs.
In a separate bowl, add four generous squeezes of kewpie mayonnaise, a spoonful of dijon mustard, salt and papper, and a pinch of sugar. Mix everything together.
Break your egg into pieces. I like to use an egg cutter but you can also just smush the eggs with a fork or use a knife to cut them into pieces. Add your eggs to the mayo mixture and mix them all together.
Butter four pieces of your white milk bread with some room temperature salted butter. Split the eggs between the two sandwiches. Enjoy!
Are you a fan of eggs?
