Soft, creamy, and perfectly balanced, Tamago Sando is Japan’s answer to the classic egg sandwich. It’s rich yet delicate, simple yet irresistibly delicious. Made with soft Japanese milk bread (shokupan), silky boiled eggs, and Japanese mayonnaise, this sandwich has become a global favorite for its melt-in-your-mouth texture and satisfying flavor.
Whether you enjoy it as a quick lunch, an elegant brunch item, or even a picnic snack, the Japanese egg sandwich proves that sometimes, the simplest recipes are the most comforting.
What Is Tamago Sando?
“Tamago Sando” translates literally to “egg sandwich” in Japanese. What makes it special is its texture — the eggs are mashed into a velvety, slightly sweet, and savory filling bound with rich Japanese mayonnaise and a hint of cream. It’s typically served on crustless shokupan, a soft, slightly sweet Japanese bread that complements the filling perfectly.
Unlike Western-style egg salad sandwiches, Tamago Sando is smoother, creamier, and lighter, with that signature umami flavor from Japanese mayo.
Why Everyone Will Love This Recipe
- Creamy and Fluffy: Perfectly cooked eggs create a smooth, melt-in-your-mouth texture.
- Quick and Easy: Simple ingredients, ready in under 30 minutes.
- Balanced Flavor: A touch of sugar enhances the natural richness of the eggs.
- A True Japanese Classic: Elegant enough for cafés, simple enough for home.
- Make-Ahead Friendly: The filling keeps beautifully, making it ideal for meal prep or lunchboxes.
Tips for the Best Tamago Sando
- Use Japanese Mayonnaise: Its tangy, umami flavor is key to the authentic taste.
- Shokupan Matters: Soft, pillowy Japanese bread is ideal, but any soft white sandwich bread works.
- Perfect Eggs: Boil just long enough for fully set yolks without dryness.
- Cool Before Mixing: Warm eggs can cause the mayonnaise to separate.
- Rest Before Serving: Chilling helps the sandwich hold its shape and intensifies the flavor.
How to Store Tamago Sando
Wrap tightly in plastic wrap and refrigerate for up to 24 hours. The sandwich is best eaten chilled or at room temperature. If making in advance, add the filling to the bread just before serving to keep it fresh.
How to Freeze Tamago Sando
Freezing is not recommended, as the mayonnaise-based filling can separate once thawed. Instead, prepare the filling ahead and store it in the fridge for up to 1 day, then assemble fresh before serving.
Ingredients
How to Make Tamago Sando
Start by boiling the eggs: place them in a pot of cold water and bring to a boil. Once the water starts bubbling, cook for 10 minutes, then immediately cool the eggs in ice water. This stops the cooking process and ensures perfectly tender yolks.
Start by boiling the eggs: place them in a pot of cold water and bring to a boil. Once the water starts bubbling, cook for 10 minutes, then immediately cool the eggs in ice water. This stops the cooking process and ensures perfectly tender yolks.
Once cooled, peel the eggs carefully and separate the yolks from the whites. Roughly chop the egg whites — these will add texture later — and place the yolks in a separate bowl.
Mash the yolks with Japanese mayonnaise, heavy cream, sugar, salt, and black pepper until smooth and creamy. The secret is in the balance: Japanese mayonnaise gives a rich umami depth, while the cream and sugar add a delicate sweetness that makes Tamago Sando so distinctive.
Once cooled, peel the eggs carefully and separate the yolks from the whites. Roughly chop the egg whites — these will add texture later — and place the yolks in a separate bowl.
Gently fold in the chopped whites, mixing just enough to combine without losing the light, airy texture.
Spread a thin layer of butter on the bread slices — this adds flavor and prevents the filling from making the bread soggy. Generously spoon the egg mixture onto one slice, top with another, and press gently to seal.
For that café-perfect look, wrap each sandwich in plastic wrap and let it rest in the fridge for 20–30 minutes. This helps the flavors meld and firms up the filling.
Mash the yolks with Japanese mayonnaise, heavy cream, sugar, salt, and black pepper until smooth and creamy. The secret is in the balance: Japanese mayonnaise gives a rich umami depth, while the cream and sugar add a delicate sweetness that makes Tamago Sando so distinctive.
Finally, slice off the crusts and cut each sandwich in half or into neat rectangles. The contrast between the soft bread and creamy filling is pure perfection.
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