Description
Classic Japanese street fare meets culinary elegance in this creamy tamago sando. Pillowy white bread cradles silky egg salad, offering a delightful balance of simplicity and indulgence that beckons you to savor each delectable bite.
Ingredients
Scale
Eggs:
- 6 large eggs
Seasonings:
- ¼ teaspoon sugar
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
Binding and Dressing:
- 1 to 2 teaspoons milk or plant milk (optional)
- 4 tablespoons Japanese mayonnaise
Bread:
- 4 slices Japanese milk bread
Spread:
- 2 tablespoons (30 grams) unsalted butter, softened
Garnish:
- Chives, sliced (optional)
Instructions
- Submerge eggs gently into rapidly bubbling water, cooking for 7-10 minutes depending on desired yolk consistency.
- Rapidly cool eggs in an ice water bath to halt cooking process, ensuring smooth peeling while maintaining warmth.
- Deconstruct eggs using a fork, breaking them into delicate, uniform fragments.
- Incorporate mayonnaise, seasoning with sugar, salt, and pepper, blending until ingredients harmonize into a creamy mixture.
- Prepare bread slices by generously coating each surface with a thin layer of butter, creating a rich foundation.
- Distribute the egg mixture evenly across one bread slice, ensuring complete coverage.
- Carefully position the second bread slice atop the egg layer, buttered side facing downward, applying gentle pressure to seal.
- Meticulously trim away the outer crusts, creating a pristine, uniform sandwich profile.
- Optional: Enhance visual appeal and flavor by sprinkling finely chopped chives across the sandwich surface.
- Slice the sandwich diagonally, presenting two elegant triangular portions ready for enjoyment.
Notes
- Precision matters when boiling eggs to achieve the perfect texture for a creamy, smooth egg salad filling.
- Cooling eggs immediately in an ice bath stops the cooking process and makes peeling easier without overcooking.
- Mashing eggs with a fork creates a rustic, chunky texture that adds delightful character to the sandwich.
- Butter both bread slices for an extra layer of richness and to prevent sogginess.
- Trimming the crusts gives the sandwich a clean, elegant Japanese-style presentation that elevates its visual appeal.
- Chives offer a fresh, mild onion flavor that brightens the creamy egg salad and adds a subtle green garnish.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Lunch, Snacks
- Method: Boiling
- Cuisine: Japanese
Nutrition
- Serving Size: 2
- Calories: 495
- Sugar: 2 g
- Sodium: 520 mg
- Fat: 34 g
- Saturated Fat: 15 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 370 mg