Description
A simple yet delicious Japanese Egg Sandwich, also known as Tamago Sando, featuring a creamy egg filling between slices of soft white bread. Perfect for breakfast, lunch, or a snack.
Ingredients
Scale
- 4 large eggs
- 2 slices of soft white bread
- 2 tablespoons mayonnaise
- 1 teaspoon whole grain mustard (optional)
- Salt, to taste
- Pepper, to taste
- Chives or green onions, finely chopped (optional)
Instructions
- Boil the eggs: Place eggs in a pot, cover with cold water, bring to a boil, then cover and remove from heat. Let sit for 10-12 minutes.
- Cool the eggs: Transfer eggs to ice water for 5 minutes.
- Peel the eggs: Peel under running water.
- Mash the eggs: In a bowl, mash peeled eggs with a fork until crumbly.
- Mix ingredients: Add mayonnaise, mustard (if using), salt, and pepper to mashed eggs. Mix until creamy.
- Chill (optional): Refrigerate egg mixture for 10-15 minutes for better texture.
- Prepare the bread: Cut crusts off the bread if desired.
- Assemble the sandwich: Spread egg mixture on one slice of bread, top with the other slice.
- Cut and serve: Cut the sandwich in half and serve immediately.
Notes
- Use fresh eggs for the best texture and flavor.
- Adjust seasonings to your taste.
- Experiment with different bread types like whole grain or sourdough.
- Add spices like cayenne pepper or paprika for a kick.
- Serve chilled for a refreshing taste or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Sandwich
- Method: Boiling, Mashing, Assembling
- Cuisine: Japanese
Nutrition
- Serving Size: 1 sandwich
- Calories: 320 kcal
- Sugar: N/A
- Sodium: N/A
- Fat: 20g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: 10g
- Cholesterol: N/A