Japanese Egg Sandwich, or Tamago Sando, is a popular snack that is easily found in Japanese convenience stores. It is a simple sandwich made up of simple, low-cost ingredients – a creamy egg salad between 2 pieces of thick, soft white bread – but so delicious and comforting! We may sometimes come across it in Singapore but it’s definitely not the same as those sold at Japanese combini.
You can also make a bigger portion of the egg salad and keep it in a seal container for up to a few days, which is why we recommend it to parents who want to settle breakfast or tea-time quickly for their kids. It is also perfect for picnics!
Ingredients (serves 1)
- 2 slices of thick white bread
- 2 eggs
- 2-3 tablespoons of Japanese Mayonnaise
- 1 teaspoon of condensed milk
- parsley (optional)
In a pot of water, add 2 eggs and bring it to boil. Once it starts boiling, let it simmer for 10 minutes. Meanwhile, prepare a cold water bath.
Remove the eggs from the pot and place them in the cold water to cool.
Once the eggs have cooled, gently crack and peel off the shells.
In a bowl, mash the eggs with a fork. (Mash lightly for better texture or till fine if you prefer a mushy egg salad)
Add 2-3 tablespoons of Japanese mayonnaise, depending on how creamy you want your egg salad to be. Add condensed milk and season with salt and pepper. Add parsley flakes (optional) and mix well.
Step 6 (Optional)
On a cutting board, place 2 slices of bread on top of each other and slice off the crusts. We recommend Hokkaido Milk bread!
Lightly butter one side of each slice of bread. This helps to prevent the bread from turning soggy after adding the egg salad.
Top one slice of bread with the egg mixture and place the other slice of top.
Wrap the sandwich tightly with a piece of cling wrap to keep its shape. Refrigerate for about 30 minutes to set.
Slice the sandwich in half and serve.
You may also want to check out our Cream of Mushroom Soup Recipe article.