Ingredients
- Shokupan (Japanese Milk Bread): 4 slices. This soft, white bread is essential for the authentic texture and experience of a Tamago Sando. If unavailable, use high-quality white bread slices.
- Large Eggs: 4. Fresh, large eggs are the foundation of the creamy and fluffy filling.
- Japanese Mayonnaise (Kewpie): 1/4 cup. Kewpie mayonnaise has a richer, tangier flavor than regular mayonnaise, which is crucial for the signature taste of Tamago Sando.
- Milk or Heavy Cream: 2 tablespoons. Adds extra richness and creaminess to the egg mixture, contributing to its luxurious texture.
- Granulated Sugar: 1 teaspoon. A touch of sweetness balances the savory flavors and enhances the overall taste profile.
- Salt: 1/4 teaspoon. Enhances the flavors of the eggs and other ingredients.
- White Pepper: A pinch (optional, but recommended). Adds a subtle warmth and delicate spice without being overpowering. Black pepper can be substituted if white pepper is not available.
- Unsalted Butter: 2 tablespoons. For toasting the bread and adding a buttery richness.
Instructions
- Boil the Eggs to Perfection: Place the eggs in a saucepan and cover them with cold water, ensuring the water level is about an inch above the eggs. Bring the water to a rolling boil over high heat. Once boiling, immediately remove the pan from the heat, cover it, and let it sit for exactly 8 minutes for perfectly jammy yolks, or 9 minutes for slightly firmer yolks. This precise timing is key to achieving the ideal texture for the Tamago filling.
- Cool and Peel the Eggs: After 8-9 minutes, immediately transfer the eggs to an ice bath (a bowl filled with ice water). This stops the cooking process and makes the eggs much easier to peel. Let the eggs cool in the ice bath for about 5-10 minutes. Once cooled, gently peel the eggs. The shells should slip off easily thanks to the ice bath.
- Prepare the Egg Mixture: In a medium bowl, roughly chop the peeled eggs. You can use a fork or a knife to chop them – the texture can range from slightly chunky to finely mashed, depending on your preference. For a smoother, more classic Tamago Sando, aim for a finer chop. Add the Japanese mayonnaise, milk or heavy cream, granulated sugar, salt, and white pepper (if using) to the bowl with the chopped eggs.
- Mix Gently but Thoroughly: Using a fork or a spatula, gently mix all the ingredients together until they are well combined. Be careful not to overmix, as this can make the egg mixture tough. You want to achieve a creamy, slightly chunky, and well-emulsified mixture. Taste the mixture and adjust seasoning if needed – you might want a touch more salt or sugar depending on your preference.
- Butter and Toast the Shokupan: Lightly butter both sides of each slice of Shokupan bread with unsalted butter. Heat a large skillet or griddle over medium heat. Place the buttered bread slices in the skillet and toast them for 1-2 minutes per side, or until they are lightly golden brown and slightly crisp on the edges. Be careful not to over-toast, as you want the bread to remain soft and fluffy. Alternatively, you can use a toaster to lightly toast the bread, but skillet toasting with butter adds extra flavor and a slightly richer texture.
- Assemble the Tamago Sandwiches: Once the bread is toasted, take two slices of toasted Shokupan for each sandwich. Generously spread half of the prepared egg mixture evenly onto one slice of toasted bread. Top with the other slice of toasted bread to create a sandwich.
- Slice and Serve Immediately: Using a sharp, serrated knife, carefully trim the crusts off the Tamago Sandwiches if desired (this is optional but common for a more refined presentation). Then, cut each sandwich in half diagonally or into rectangles. Serving immediately is best to enjoy the bread at its optimal texture and the egg filling at its freshest. Garnish with a sprinkle of extra white pepper or a sprig of parsley if desired.
Nutrition
- Serving Size: one normal portion
- Calories: 550
- Fat: 40g
- Saturated Fat: 15g