How to Make Japanese Egg Sandwich Tamago Sando in 5 Easy Steps

Have you ever craved a sandwich that’s not just a meal but a delightful experience? If you’re nodding your head, then you’re in for a treat! Today, I’m excited to share with you how to make a fluffy and flavorful Japanese Egg Sandwich, or Tamago Sando, in just five easy steps. This recipe is perfect for quick family dinners or even as a light lunch option. Plus, it’s a fantastic addition to your repertoire of easy pasta recipes and 30-minute meals!

Why You’ll Love This Recipe

• Quick and easy to prepare, making it perfect for busy weeknights.
• Deliciously creamy and fluffy, thanks to the Japanese mayonnaise and eggs.
• Versatile enough to be served as a snack, lunch, or even a light dinner.
• Perfect for meal prep and can be made ahead of time.
• Brings a taste of Japan to your kitchen, offering a unique twist on traditional sandwiches.

Ingredients

To make this delightful Japanese Egg Sandwich, you’ll need the following ingredients:

• 6 large Pete and Gerry’s Organic Eggs
• 1/4 teaspoon sugar
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 to 2 teaspoons milk (or plant milk, optional)
• 4 tablespoons Japanese mayonnaise
• 4 slices Japanese milk bread
• 2 tablespoons unsalted butter (softened)
• Chives (sliced, for garnish, optional)

Full ingredient list with measurements is provided in the printable recipe card below.

How to Make the Recipe

Now, let’s dive into the fun part—making our Tamago Sando! Follow these simple steps:

1. In a medium bowl, crack the 6 large eggs and whisk them together with the sugar, salt, black pepper, and milk until well combined.
2. Heat a non-stick skillet over medium-low heat and add a little butter. Pour in the egg mixture and gently stir with a spatula, allowing the eggs to cook slowly until they are fluffy and just set.
3. Once cooked, remove the eggs from the heat and let them cool slightly. Then, fold in the Japanese mayonnaise until well mixed.
4. Spread softened butter on one side of each slice of Japanese milk bread. Place a generous amount of the egg mixture on the unbuttered side of two slices, then top with the remaining slices, buttered side up.
5. Toast the sandwiches in the skillet until golden brown on both sides. Slice them in half, garnish with chives if desired, and enjoy!

Pro Tips for Making the Recipe

Here are some helpful suggestions to ensure your Tamago Sando turns out perfectly:

• Use fresh, high-quality eggs for the best flavor and texture.
• Don’t rush the cooking process; low and slow is key to achieving that fluffy texture.
• Feel free to experiment with different types of bread, but Japanese milk bread gives the best results.
• If you want to add a twist, consider incorporating some finely chopped vegetables or herbs into the egg mixture.
• For a creamier texture, you can add a bit more mayonnaise to the egg mixture.

How to Serve

This Japanese Egg Sandwich is incredibly versatile! Here are some serving suggestions:

• Serve it with a side of pickles or a light salad for a complete meal.
• Pair it with a warm bowl of miso soup for a comforting lunch.
• Cut the sandwiches into smaller pieces for a delightful appetizer at your next gathering.
• Enjoy it with a cup of green tea for an authentic Japanese experience.

Make Ahead and Storage

If you’re planning to make this sandwich ahead of time, here are some tips:

• Prepare the egg mixture and store it in an airtight container in the refrigerator for up to 2 days.
• Assemble the sandwiches just before serving to keep the bread fresh and prevent sogginess.
• If you have leftovers, store them in the fridge for up to 1 day. Reheat gently in a skillet before serving.

Now that you know how to make this delightful Japanese Egg Sandwich, I hope you’re inspired to try it out! It’s a fantastic addition to your collection of Healthy Zero Point WW Banana Bread Muffins or even as a light meal alongside Chia Pudding. Enjoy this delicious recipe and let it bring a little taste of Japan into your home!