The Tamago Sando is a Japanese egg sandwich made with fluffy, sweet-savory egg salad or a thick omelet (tamagoyaki) nestled between soft, crustless milk bread slices. Beloved for its delicate texture and rich flavour, it’s a popular snack found in convenience stores and specialty cafes across Japan.
We made our own version using St. Ewe Rich Yolk Eggs in order to achieve that deep orange pop from the yolks but any variety of egg will do.
Makes 2 sandwiches
Ingredients
4 slices of soft white bread
6 St Ewe Rich Yolk Eggs
2 tbsp full fat mayonnaise
1 tbsp whole milk
1/4 tsp white sugar
1/4 tsp salt
1/4 tsp ground black pepper
2 spring onions, finely chopped OR some chopped fresh chives
Method
Fill a saucepan with water and bring to a boil.
Place all of the eggs in gently and set a timer for 7 minutes.
While the eggs are cooking, prepare two bowls of water and ice for cooling.
After 7 minutes, remove four of the eggs and place into one of the ice baths and set to one side to cool.
Leave the remaining four eggs to cook for a further 3 minutes before removing and leaving to cool in the other ice bath. Make sure to keep them separate.
Peel the eggs in each bowl, putting the 7 minute ones aside for later.
Place the four harder boiled eggs in a mixing bowl and mash with a fork.
Add in the mayonnaise, milk, sugar, salt, pepper and chopped greens and mix thouroughly until combined.
Take your softer eggs and cut them in half.
Layer up your sandwiches with the egg halves, cut side down on the bread, then top with the egg mayo mixture, smoothing over the top in an even layer. Try not to overfill.
Top each sandwich with the remaining slices of bread and cut each one in half.
Enjoy!
