Extra Creamy Japanese Egg Sandwich for a Taste of Bliss

This Extra Creamy Japanese Egg Sandwich is a delightful vegetarian option, perfect for breakfast or lunch, highlighting the flavors of the classic Tamago Sando.

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Prep Time 10

Cook Time 10

Cooling Time 5

Total Time 25

Servings: 2 sandwiches

Course: Lunch

Cuisine: Japanese

Calories: 400

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Egg Filling

4 pieces Extra Large Free-Range Eggs Use high-quality eggs to maximize richness and creaminess.
3 tablespoons Japanese Mayo Adds custard-like richness.
1 tablespoon Sugar Enhances sweetness, optional.
to taste Black Pepper Adds spiciness.

For the Bread

4 slices Milk Bread For the softest texture.

Equipment

medium pot
Slotted spoon
mixing bowl
fork
plate

Method

Step-by-Step Instructions

In a medium pot, fill water and add 1 tablespoon of vinegar. Boil the water, then gently place in 4 eggs and boil for 10 minutes.
Transfer the boiled eggs into an ice bath for about 5 minutes.
Remove the eggs, crack the shells, and separate the yolks into a mixing bowl and whites into another bowl.
In the yolk bowl, add 1 tablespoon of sugar, black pepper, and 3 tablespoons of Japanese mayo. Mix until creamy, then fold in the chopped egg whites.
Spread the egg filling between two slices of milk bread. Press with a weighted plate for 5 minutes.
Slice the sandwich in half and serve immediately, perhaps with pickled vegetables or potato chips.

Nutrition

Serving: 1sandwichCalories: 400kcalCarbohydrates: 30gProtein: 12gFat: 28gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 250mgSodium: 600mgPotassium: 200mgFiber: 2gSugar: 2gVitamin A: 500IUCalcium: 100mgIron: 2mg

Notes

Use extra-large free-range eggs for the best flavor. Chill the eggs after boiling to make peeling easier. Serve fresh for the best taste.

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