Description
A fluffy and creamy Japanese egg sandwich featuring perfectly seasoned egg filling nestled between slices of soft milk bread.
Ingredients
Scale
- 6 large Pete and Gerry’s Organic Eggs
- 1/4 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 to 2 teaspoons milk (or plant milk – Optional)
- 4 tablespoons Japanese mayonnaise
- 4 slices Japanese milk bread
- 2 tablespoons unsalted butter (softened)
- Chives (sliced – for garnish, Optional)
Instructions
- Start by placing your eggs in a medium saucepan and covering them with cold water. Bring the water to a rapid boil over medium heat.
- Once boiling, cover the pot with a lid and turn off the heat. Let the eggs sit for 9-12 minutes.
- As soon as your eggs are done sitting, transfer them to a bowl of ice water to cool.
- Once cool, gently tap your eggs on the counter to crack the shell and peel under running water.
- In a medium bowl, combine the chopped eggs, sugar, salt, pepper, milk, and Japanese mayonnaise. Mix gently until creamy.
- Lightly butter one side of each slice of Japanese milk bread.
- Heat a pan over medium heat and toast the bread, butter side down, until perfectly golden brown.
- Spread a generous amount of the egg filling on the unbuttered side of one slice of bread, then top with another slice, butter side up.
- Slice your sandwich into quarters or halves and garnish with sliced chives if desired.
Notes
For a twist, add mashed avocado, sriracha, or fresh herbs to the egg mixture. Can be made ahead of time!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Sandwich
- Method: Boiling & Toasting
- Cuisine: Japanese
Nutrition
- Serving Size: 1 sandwich
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 370mg
Keywords: Japanese egg sandwich, Tamago Sando, comfort food, easy lunch, vegetarian sandwich