Tamago Sando. A delicious creamy egg salad sandwich popularly found in convenience stores within Japan.
Easy to make with just minimal ingredients.
Japanese egg salad sandwiches are the best egg sandwich I've ever tried in my life! In fact, they're one of my favorite foods. There is an inexplicable deliciousness to the Japanese version of this sandwich. Popularly, it's sold all over Japan in Asian markets or as street food. It's one of the most popular prepared foods in Japan because it's so filling and tasty!
They have become very popular through social media. Many of the sandwiches will contain a soft yolk jammy egg in the center but this is more for aesthetic and is optional. Many Japanese people will grab one of these sandwiches at their local convenience store, aka Konbini, on their way to work for breakfast or as a light meal. They're usually packaged in plastic wrap making it a convenient packaged food for commuting.
What does it taste like?
The egg salad filling is rich and extra creamy thanks to the Japanese mayonnaise and the fluffiest white bread. The egg mixture is also more yellow in color.
Made with fluffy bread
This Japanese egg sandwich recipe is delicious with the super-rich egg filling paired with a fluffy bun. Most recipes call for fluffy Japanese milk bread or Japanese bread as it contains a very spongy texture, which can be used as well. But if you don't live close to Japanese grocery stores or Asian supermarkets, this sandwich bread can be difficult to find. You can also use any normal slice of bread, like white bread to make these Japanese egg sandwiches.
Ingredients
You will need the below tamago sando ingredients. Please scroll down to Recipe Card below for full measurements.
- Mini brioche buns: we are using mini brioche buns versus using slices of white bread. But feel free to use any bread slice that you have! In Japan, they use fluffy white milk bread or these little brioche buns depending on where you go.
- Eggs: We will be boiling whole eggs so they become hard-boiled eggs making it easier to separate the yolk from the egg whites. I recommend using free-run eggs or free-range eggs with Omega 3s for that brilliant yellow yolk. We want to avoid using soft-boiled eggs, or medium-boiled eggs as it will make it very tricky to separate the yolks from whites. If you don't care for that extra yellow color, you can simply boil the fresh eggs and peel them. Then mash the peeled eggs with the seasoning ingredients.
- Japanese mayo: aka Japanese kewpie mayonnaise. This is the key ingredient to give the eggs that rich creamy tangy taste.
- It's different from regular mayonnaise or your typical American mayonnaise as it's much more creamy in texture since it doesn't contain egg white.
- Standard mayo contains both egg white and egg yolks. Japanese Kewpie Mayo will give your sandwich a more authentic taste versus using the American version of mayo.
- Salt: to season the mashed eggs.
- White granulated sugar: this is one of the key ingredients to give the egg mixture a hint of sweetness.
- Black pepper: To bring out the flavor of the eggs more.
- Dried parsley: optional and more for aesthetic.
Optional:
- White Vinegar: To add to the boiling water to make peeling the eggs easier. This makes a big difference! You can use white vinegar, rice vinegar, or apple cider vinegar.
- Salt: To add to the boiling water first thing to keep any eggs from leaking out if they happen to crack in the pot as they boil!
How to make Japanese Tamago Sando
Below are brief steps with visuals to show you how to make Japanese tamago sandwich. Please scroll down to the recipe card below to find full instructions and details.
- In a medium pot filled with enough water, bring to a boil over high heat. Optional: add salt to prevent egg leakage from possible cracked eggs and vinegar to make peeling easier. Boil your eggs for 13 minutes covered* (*not shown in video).
- Once boiled, remove boiled eggs with a slotted spoon and transfer them to a large bowl filled with cold water and ice (or an ice bath).
- Once eggs are cool to touch, crack and peel them.
- Once eggs are cool to touch, crack and peel them. At this point, you can either follow Steps 4-6 for the traditional aesthetic method OR mash the whole eggs with a fork to your desired consistency.
- Carefully run a sharp knife around the yolk to gently separate egg yolks from the whites. Transfer whites into another large bowl.
- Then run yolks through a fine sieve set over a mixing bowl. Use the back of a spatula or spoon to push the egg through the sieve until your egg yolks are finely grated. Make sure to scrape the back of the sieve for more egg yolk.
- Finely dice egg whites. Combine egg yolks and whites.
- Season egg salad with salt, black pepper, sugar and Japanese mayo. Mix with a spatula until creamy.
- Cut your brioche buns into half about 95% of the way.
- Scoop an equal portion of your egg salad onto the bun.
- Optional: Garnish with dried parsley. Enjoy!
FAQ
Below are frequently asked questions about this egg sando recipe:
Where is tamago Sando from?
Tamago Sando originates from Japan.
Can I use normal bread for this egg salad sandwich?
Yes! My recommendation is opting for the soft fluffy kind as it really elevates the taste of the egg salad to the next level.
Where can I find brioche bread?
Any western grocer will have them in their bakery section. I'm using the mini versions.
Can I keep egg mayo overnight?
The egg salad can be stored in an airtight container and can last up to 3 days. Just store it separately from your bread. You can make these little sandwiches in advance, but I would really recommend consuming within the same day.
How long do you boil an egg for hard?
13 minutes to ensure a hard-boiled egg.
Can I add veggies to my Japanese Tamago Sando?
You may but it will weigh down the texture of the egg salad, so it may not be as fluffy. If you really want to, I suggest adding finely chopped scallions, celery and carrots
Other recipes you may like!
If you enjoyed my tamago egg sando, you may like these other recipes:
- HK Style Ham and Egg Sandwich
- Inkigayo Sandwich
- Korean Omelette Sandwich
- HK Style Satay Beef Sandwich
Tamago Sando
Ingredients
- 6 mini brioche buns
- 6 eggs
- ⅓ cup Japanese mayo or sub with normal mayo
- ¼ teaspoon salt
- ½ teaspoon white granulated sugar
- ⅛ teaspoon black pepper
- 1 teaspoon dried parsley optional
Optional:
- 1 tablespoon white vinegar to make peeling easier
- ½ teaspoon salt to prevent egg leakage (if cracked) while boiling
Instructions
- In a medium pot filled with enough water, bring to a boil over high heat. Optional: add salt to prevent egg leakage from possible cracked eggs and vinegar to make peeling easier. Boil your eggs for 13 minutes covered* (*not shown in video).
- Once boiled, remove boiled eggs with a slotted spoon and transfer them to a large bowl filled with cold water and ice (or an ice bath).
- Once eggs are cool to touch, crack and peel them. At this point, you can either follow Steps 4-6 for the traditional aesthetic method OR mash the whole eggs with a fork to your desired consistency.
- Carefully run a sharp knife around the yolk to gently separate egg yolks from the whites. Transfer whites into another large bowl.
- Then run yolks through a fine sieve set over a mixing bowl. Use the back of a spatula or spoon to push the egg through the sieve until your egg yolks are finely grated. Make sure to scrape the back of the sieve for more egg yolk.
- Finely dice egg whites. Combine egg yolks and whites.
- Season egg salad with salt, black pepper, sugar and Japanese mayo. Mix with a spatula until creamy.
- Cut your brioche buns into half about 95% of the way.
- Scoop an equal portion of your egg salad onto the bun.
- Optional: Garnish with dried parsley. Enjoy!
Mark
So easy and very tasty. The brioche buns really make this sandwich extra good.
Heidi | The Frugal Girls
I am a huge fan of your egg salad! And piling your crazy good egg salad onto a brioche bun is the perfect finishing touch! 😋
Viktorija Birjukova
Love it! Truly delicious and fluffy! This salad definitely will be on my daily menu🙌
christieathome
Thank you so much Viktorija! I am so pleased to hear that you enjoyed my sandwich! I also appreciate your kind review on my blog as well 🙂 Have a wonderful day!