Japanese Egg Sandwich / Tamago Sando

Ingredients

• 4 pieces Large Eggs (organic, boiled)
• 1 liter Water (for boiling eggs, organic if possible)
• 1 liter Ice Water (for shocking boiled eggs)
• 2 large Egg White (separated from boiled eggs)
• 2 stalks Spring Onion (white and green parts, finely chopped)
• 1 tablespoon Fresh Chives (finely chopped)
• 2 tablespoons Mayonnaise (Japanese Kewpie mayo preferred)
• 1 teaspoon French Mustard (Dijon works as a substitute)
• 4 slices Soft White Bread (Japanese milk bread or any soft sandwich bread)

Instructions

1. Boil Eggs

   Place the eggs in a saucepan, cover with organic water, bring to a boil, then reduce to a gentle simmer for 6‑7 minutes for a jammy yolk.

   Time: PT10M

   Temperature: 100°C

2. Ice Bath

   Using a slotted spoon, transfer the boiled eggs to a bowl of ice water and let sit for 3‑5 minutes to stop cooking and make peeling easier.

   Time: PT5M

   Temperature: 0°C

3. Peel and Separate

   Peel the eggs, slice each lengthwise, and place the yolks in a mixing bowl while reserving the whites for the salad.

   Time: PT3M

4. Make Egg Salad

   Mash the yolks with a fork, then add the egg whites, chopped spring onion, chives, mayonnaise and French mustard. Mix until smooth and creamy.

   Time: PT5M

5. Assemble Sandwich

   Spread the egg salad evenly on two slices of soft white bread, layer the sliced boiled eggs on top, and cover with the remaining bread slices.

   Time: PT3M

6. Slice and Serve

   Cut the sandwich diagonally in half and serve immediately.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

12g

Carbohydrates

30g

Fat

18g

Fiber

1g