How To Make Japanese Fluffy Tamago Sando (Egg Sandwich)

Taｍago sando (たまごサンド）

What kind of dish is Taｍago sando?

tamago sando ＝　egg sandwich

This is a dish of egg and mayonnaise filling (tamagomayo) sandwiched between shokupan.

It is popular with a wide range of ages, from children to adults, so it is a staple item at convenience stores. It is a very simple dish, but it seems to be very popular with foreign tourists these days.

Tamagomayo is delicious when sandwiched between roll bread or baguettes, but I think the combination with fluffy shoku ​​pan is the best combination.

The appropriate amount of mayonnaise is one large spoonful (12g) for one egg. Add milk or white wine vinegar to create your preferred filling.

About shoku pan

In Japanese, meal is called Shokuji (食事), and bread is called Pan (パン). Shokupan(食パン) is the most common type of bread in Japan.

The bread dough is placed into a square mold and baked, so the edges are a little hard and brown, while the inside is white and very fluffy.

It is commonly sliced to the desired thickness and eaten as toast or sandwiches. For toast, it is usually sliced into 6 (20 mm) or 5 (24 mm) pieces, and for sandwiches, it is usually sliced into 10 (12 mm) or 12 (10 mm) pieces.

The outer edge is called “mimi” and is often cut off when making a sandwich.

When I make tamago sandwiches, I use shoku pan sliced ​​into 20mm pieces and don’t cut off the mimi. Please adjust the method to your own preference.

For more information about sliced ​​bread, please see this article. 👉　Kamaage Shirasu Toast with a wonderful harmony of ingredients

About Mustard

The key to seasoning is mustard. The flavor will be quite different depending on whether you use Japanese mustard or Heinz mustard.

I love Heinz mustard, so I used that mustard in the video, but I felt that Japanese egg sandwiches tasted better with Japanese mustard.

NUTRITION FACTS of Japanese Fluffy Tamago Sando (Egg Sandwich)

• 639 kcal
• Protein 22.4 g
• Fat 36.7 g
• Carbs 54.4 g
• Salt Equivalents 4.6g

INGREDIENTS for Japanese Fluffy Tamago Sando (Egg Sandwich)

• Shoku pan (2 slices)
  • Butter (10g)
  • Karashi (Japanese Mustard) (2g)
• Lettuce (8g)
• 2 Eggs
  • Half-calorie mayonnaise (40g)
  • Lemon juice (10g)
  • Salt (1g)
  • Sugar (1g)
  • Pepper (as needed)

Japanese Fluffy Tamago Sando (Egg Sandwich) COOKING INSTUCTIONS

1. Boil eggs in boiling water for 12 minutes.
2. Peel eggs, cool them down, and then mash or roughly crush them. I recommend using an egg slicer.
3. Mix eggs, mayonnaise, lemon juice, salt, sugar, and pepper.
4. Spread mustard and butter on bread.
5. Place lettuce and egg filling on each slice of bread.
6. Cover with another slice of bread.
7. Wrap the sandwich tightly in plastic wrap.
8. Let sit for about 10 minutes before cutting the sandwich.
9. Divide the sandwich into 4 equal parts.

It can be very stressful when the shell of a boiled egg is difficult to peel. The key to avoid this is to take it out of the refrigerator and immediately put it in boiling water to boil. It’s also a good idea to use an “egg hole puncher” which can be purchased at any 100 yen store. This is a plastic case with a small needle attached, and when you place the egg on it and push it, it will make a very small hole in the shell. This creates a gap between the egg white and the shell, making it easier to peel.

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