Japanese Egg Salad Sandwich (Tamago Sando)
Tamago sando is a Japanese convenience-store favourite: a creamy egg salad tucked between pillowy slices of milk bread, with the crusts trimmed off. The secret is mashing the yolks smooth with mayonnaise while keeping the whites in small pieces for texture.
Preparation Steps
Bring a saucepan of water to the boil. Lower in the eggs gently and boil for 11 minutes, then move them to a bowl of ice water for about 15 minutes. Peel.
Halve the eggs and separate the yolks from the whites. Mash the yolks with a fork until mostly smooth.
Stir the mayonnaise, salt, sugar and pepper into the yolks.
Finely chop the egg whites and fold about half of them into the yolk mixture. Keep the rest for another use, such as a salad.
Chill the egg salad for about 1 hour, then stir in the cream and adjust the salt.
Butter one side of each bread slice. Spread the egg salad over one slice, butter side up, and cover with the other slice, butter side down.
Trim off the crusts and cut the sandwich in half. Serve right away or wrap and chill.
Tips & Variations
- Japanese-style mayonnaise is richer and slightly sweeter than regular mayonnaise. If you don't have it, use regular mayonnaise with a pinch of sugar and a drop of rice vinegar.
- Keep the egg salad in the fridge for up to 2 days and assemble the sandwiches just before eating.
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