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Japanese Egg Sandwich (Tamago Sando)

A soft Japanese milk bread sandwich filled with ultra-creamy seasoned egg salad, light yet deeply satisfying.
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Prep Time 10 minutes
Cook Time 11 minutes
Total Time 21 minutes
Servings: 2 sandwiches
Course: Breakfast, Lunch
Cuisine: Japanese
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Egg Filling
  • 4 eggs large
  • 4 tbsp Japanese mayonnaise
  • 1 tsp sugar
  • 0.25 tsp salt
  • 0.25 tsp white pepper
Sandwich Assembly
  • 4 slices Japanese milk bread crusts removed
  • 2 tbsp unsalted butter softened

Equipment

  • Saucepan
  • Mixing bowl
  • Knife

Method
 

  1. Boil eggs for 10–11 minutes, then cool completely in ice water.
  2. Peel eggs and separate yolks from whites.
  3. Chop egg whites finely and mash yolks until smooth.
  4. Mix yolks with mayonnaise, sugar, salt, and white pepper.
  5. Fold egg whites into yolk mixture gently.
  6. Butter bread slices lightly.
  7. Spread egg filling generously and assemble sandwiches.
  8. Trim crusts, slice, and serve.

Notes

Use Japanese mayonnaise for authentic flavor and texture.