Description
Quick & Simple Tamago Sando is a classic Japanese egg sandwich made with creamy, finely grated egg yolks mixed with diced egg whites and Japanese mayo, served on soft mini brioche buns or white bread. This recipe offers a straightforward way to prepare a delicious, comforting sandwich perfect for any time of day.
Ingredients
Scale
Main Ingredients
- 6 mini brioche buns (or substitute with 12 slices of white bread)
- 6 large eggs
- 1/3 cup Japanese mayo (or substitute with regular mayo)
- 1/4 tsp salt
- 1/2 tsp white granulated sugar
- 1/8 tsp black pepper
- 1 tsp dried parsley (optional garnish)
For Boiling Eggs
- 1 tbsp white vinegar (added to boiling water to ease peeling)
- 1/2 tsp salt (added to boiling water to prevent egg leakage)
Instructions
- Boil Eggs: In a medium pot, bring enough water to a boil over high heat. Add 1 tbsp of white vinegar and 1/2 tsp of salt to the boiling water to facilitate easier peeling and prevent leakage. Gently lower the room-temperature eggs into the boiling water. Lower heat to medium-high, cover, and boil the eggs for 13 minutes.
- Prepare Ice Bath: Once boiled, use a slotted spoon to transfer the eggs to a large bowl filled with cold water and ice (ice bath) to stop the cooking process and cool the eggs thoroughly.
- Peel Eggs: When the eggs are cool enough to handle, crack the shells by tapping gently and peel starting from the less pointy end, using the back of a spoon to ease shell removal by inserting it into the small gap.
- Separate Yolk and Whites: Using a sharp knife, carefully run around the yolk to separate it gently from the whites. Transfer the egg whites into one large bowl and the yolks into a fine sieve set over another large mixing bowl.
- Grate Egg Yolks: Push the yolks through the fine sieve using the back of a spatula or spoon until finely grated and creamy. Scrape the back of the sieve to collect all yolk.
- Dice Egg Whites: Finely dice the egg whites with a knife and add them to the bowl with the grated yolks.
- Mix Egg Salad: Add 1/4 tsp salt, 1/8 tsp black pepper, 1/2 tsp sugar, and 1/3 cup Japanese mayo to the eggs. Mix well with a spatula until the mixture is creamy and evenly combined.
- Prepare Buns or Bread: If using mini brioche buns, cut each in half about 95% of the way through so they stay hinged. If using sandwich bread, skip the cutting step.
- Assemble Sandwiches: Scoop an equal portion of the egg salad onto the bun or bread slice, then close with the other half or slice. Optionally, garnish with dried parsley for a fresh touch.
- Serve: Enjoy your quick and simple Tamago Sando immediately as a satisfying snack or meal.
Notes
- Adding vinegar and salt to boiling water helps make peeling eggs easier and prevents cracking or leaking.
- Peeling eggs from the less pointy end where there is an air pocket can help in easier shell removal.
- Using Japanese mayo gives an authentic flavor, but regular mayo can be used as a substitute.
- Mini brioche buns add a slightly sweet and rich element to the sandwich, enhancing the overall taste.
- To keep sandwiches fresh, assemble just before serving to avoid sogginess.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Sandwich
- Method: Boiling
- Cuisine: Japanese
Keywords: Tamago Sando, Japanese egg sandwich, egg salad sandwich, brioche buns, quick sandwich, easy lunch recipe
