Cherry & Dennis Helper Habitat
Japanese Tamago Sando
日式雞蛋三文治
Recipe overview
Creamy chopped egg with Japanese mayonnaise is enclosed in soft white bread for a simple, generous breakfast sandwich.
01
Ingredients
Main ingredients
- 6 pieces eggs
- 8 pieces thick white sandwich bread
- 30 g unsalted butter
Egg seasoning
- 5 tbsp Japanese mayonnaise
- 1 tbsp milk
- 1/4 tsp salt
- 1/4 tsp white pepper
02
Tools
- small saucepan
- mixing bowl
- fork
- knife
- cutting board
03
Steps
Step 1
Place eggs in a saucepan and cover with cold water
Place eggs in a saucepan and cover with cold water.
Step 2
Bring to a boil, lower to medium and cook nine minutes
Bring to a boil, lower to medium and cook nine minutes.
Step 3
Transfer eggs immediately to ice water for five minutes
Transfer eggs immediately to ice water for five minutes.
Step 4
Crack shells gently and peel under water
Crack shells gently and peel under water.
Step 5
Chop four eggs, retaining small pieces of white
Chop four eggs, retaining small pieces of white.
Step 6
Mash two eggs smoothly with a fork
Mash two eggs smoothly with a fork.
Step 7
Combine the coarse and smooth egg mixtures
Combine the coarse and smooth egg mixtures.
Step 8
Fold in mayonnaise, milk, salt and white pepper
Fold in mayonnaise, milk, salt and white pepper.
Step 9
Spread one side of each bread slice thinly with butter
Spread one side of each bread slice thinly with butter.
Step 10
Divide a thick layer of egg filling over four slices
Divide a thick layer of egg filling over four slices.
Step 11
Top with remaining bread, press gently and trim crusts
Top with remaining bread, press gently and trim crusts.
Step 12
Halve each sandwich and serve cut-side up
Halve each sandwich and serve cut-side up.
Common mistakes
- Warm eggs split the mayonnaise, while completely pureed filling loses texture.
Tips
Chill the filling ahead, but assemble just before serving so the bread stays soft rather than soggy.
