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Japanese Egg Sandwich (Tamago Sando)

A delightful Japanese-style egg sandwich featuring fluffy, seasoned eggs layered between soft milk bread slices. Perfect for a quick, satisfying meal or snack.
Print Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 2 pieces
Course: Breakfast, Snack
Cuisine: Japanese
Calories: 350
Ingredients Method Notes

Ingredients
  

Eggs
  • 6 large Pete and Gerry’s Organic Eggs
  • 0.25 teaspoon sugar
  • 0.25 teaspoon salt
  • 0.25 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
  • to taste chives sliced for garnish (Optional)

Method
 

  1. Hard boil the eggs, then peel and mash them in a bowl.
  2. Mix in sugar, salt, black pepper, and a splash of milk to season the eggs.
  3. Fold in Japanese mayonnaise until smooth.
  4. Spread butter on the bread slices, then layer the egg mixture between two slices to make the sandwich.
  5. Garnish with sliced chives if desired, then serve.

Notes

For a creamier filling, add a splash more milk or mayonnaise.