How to Make Japanese Egg Sandwich Tamago Sando in 5 Easy Steps

Have you ever craved a sandwich that’s not just a meal but a delightful experience? If you’re nodding your head, then you’re in for a treat! Today, I’m excited to share with you how to make a fluffy and flavorful Japanese Egg Sandwich, or Tamago Sando, in just five easy steps. This recipe is perfect for quick family dinners or even as a light lunch option. Plus, it’s a fantastic addition to your collection of easy pasta recipes and 30-minute meals!

Why You’ll Love This Recipe

• Quick and easy to prepare, making it perfect for busy weeknights.
• Fluffy, creamy, and packed with flavor – a delightful twist on traditional egg sandwiches.
• Uses simple ingredients that you probably already have in your kitchen.
• Great for meal prep and can be enjoyed cold or warm.
• A wonderful way to introduce your family to Japanese cooking and Asian dishes!

Ingredients

To whip up this delicious Tamago Sando, you’ll need the following ingredients:

• 6 large Pete and Gerry’s Organic Eggs
• 1/4 teaspoon sugar
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 to 2 teaspoons milk (or plant milk, optional)
• 4 tablespoons Japanese mayonnaise
• 4 slices Japanese milk bread
• 2 tablespoons unsalted butter (softened)
• Chives (sliced, for garnish, optional)

Full ingredient list with measurements is provided in the printable recipe card below.

How to Make the Recipe

Now, let’s dive into the fun part – making our Tamago Sando! Follow these simple steps:

1. In a mixing bowl, crack the 6 large eggs and whisk them together with the sugar, salt, pepper, and milk until well combined.
2. Heat a non-stick skillet over medium-low heat and add a little butter. Pour in the egg mixture and gently stir with a spatula, allowing the eggs to cook slowly until they are fluffy and just set.
3. Once cooked, remove the eggs from the heat and let them cool slightly. Then, fold in the Japanese mayonnaise until creamy and well mixed.
4. Spread softened butter on one side of each slice of Japanese milk bread. Place a generous amount of the egg mixture on the unbuttered side of two slices, then top with the other two slices, buttered side up.
5. Toast the sandwiches in the skillet until golden brown on both sides. Slice them in half, garnish with chives if desired, and enjoy!

Pro Tips for Making the Recipe

Here are some helpful suggestions to ensure your Tamago Sando turns out perfectly:

• For an extra creamy texture, you can add a bit more mayonnaise to the egg mixture.
• Don’t rush the cooking process; cooking the eggs slowly over low heat will give you that fluffy texture.
• If you can’t find Japanese milk bread, any soft white bread will work, but the texture won’t be quite the same.
• Feel free to experiment with additional fillings like avocado or smoked salmon for a unique twist!

How to Serve

This Tamago Sando is incredibly versatile! You can serve it as a light lunch, a snack, or even as part of a brunch spread. Pair it with a side of fresh fruit or a simple salad for a complete meal. It’s also a fantastic option for picnics or lunchboxes, making it a great addition to your repertoire of weeknight dinner ideas.

Make Ahead and Storage

If you’re looking to save time, you can prepare the egg mixture ahead of time and store it in the refrigerator for up to two days. Just assemble the sandwiches when you’re ready to eat! To store leftover sandwiches, wrap them tightly in plastic wrap and keep them in the fridge for up to 2 days. They can be enjoyed cold or warmed up in a skillet.

So there you have it! A delightful and easy recipe for Japanese Egg Sandwich Tamago Sando that’s sure to impress your family and friends. Whether you’re looking for traditional Japanese meal inspiration or just a quick and delicious option for your next meal, this sandwich is a winner. Don’t forget to check out more of my Japanese Egg Sandwich (Tamago Sando) recipes for more culinary adventures!