Description
The Japanese Egg Sandwich is a simple yet incredibly satisfying sandwich combining soft, fluffy white bread with a creamy, lightly seasoned egg filling made with Japanese mayonnaise and a splash of milk or cream. Perfect for breakfast, lunch, or a snack, this sandwich offers a unique custard-like texture and a comforting flavor balance, beloved across Japan and worldwide.
Ingredients
Scale
Egg Filling
- 4 large fresh eggs
- 2 tablespoons Japanese mayonnaise
- 1 tablespoon milk or cream
- Salt, to taste
- Black or white pepper, to taste
Bread
- 4 thick slices of soft white bread, crusts removed
Instructions
- Boil the Eggs: Gently boil the eggs for about 8 to 10 minutes until they are hard-cooked but still tender inside to ensure a creamy texture when mashed.
- Peel and Mash: Once cooled, peel the eggs and place them in a bowl; mash them with a fork or potato masher until mostly smooth but slightly chunky for texture.
- Mix with Mayo and Seasoning: Add Japanese mayonnaise, a splash of milk or cream, and season with salt and pepper; stir well until creamy and well combined.
- Prepare the Bread: Trim the crusts off thick, soft white bread slices and lay them flat on a cutting board for assembly.
- Assemble the Sandwich: Spread a generous layer of the egg mixture evenly on a slice of bread, top with another slice, and gently press together.
- Slice and Serve: Cut the sandwich into halves or quarters with a sharp knife straight down the middle for a classic Japanese presentation.
Notes
- Use soft, fresh white bread for the fluffiest texture and best bite.
- Do not overcook the eggs to avoid dry, chalky filling.
- Japanese mayonnaise adds a sweeter, milder flavor that complements the egg filling.
- Season generously but balanced with salt and white pepper to enhance flavor.
- Removing crusts creates the authentic delicate mouthfeel.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizers
- Method: Boiling
- Cuisine: Japanese
Nutrition
- Serving Size: 1 sandwich
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 210 mg
Keywords: Japanese egg sandwich, tamago sando, egg sandwich, Japanese sandwich, creamy egg filling, soft white bread sandwich