Easy & Creamy Japanese Tamago Sando

Ingredients

• 4 Eggs (large, room temperature)
• 1 tablespoon White Vinegar (helps with peeling)
• 1.5 teaspoons Salt (divide between water and seasoning)
• 0.25 teaspoon Black Pepper (freshly ground)
• 0.5 teaspoon Sugar (balances flavor)
• 3 tablespoons Japanese Mayonnaise (e.g., Kewpie)
• 4 Mini Brioche Buns (soft, slightly sweet; use halves for sandwich)
• 1 tablespoon Dry Parsley (for garnish)

Instructions

1. Boil water with vinegar and salt

   Fill a saucepan with water, add 1 tablespoon white vinegar and 1 teaspoon salt, then bring to a rolling boil.

   Time: PT5M

   Temperature: 100°C

2. Soft‑boil the eggs

   Gently lower the eggs into the boiling water and simmer for exactly 13 minutes.

   Time: PT13M

   Temperature: 100°C

3. Cool eggs in ice bath

   Transfer the eggs immediately to a bowl of ice water and let sit for 2 minutes.

   Time: PT2M

4. Peel and separate eggs

   Crack each egg, peel, then run a knife gently around each yolk to separate it from the white.

   Time: PT5M

5. Sieve yolks

   Pass the yolks through a fine mesh sieve, scraping the back to remove any lumps.

   Time: PT2M

6. Dice egg whites

   Finely dice the egg whites and place them in a mixing bowl.

   Time: PT2M

7. Combine ingredients

   Add the sieved yolks, 0.5 teaspoon salt, black pepper, sugar, and Japanese mayo to the bowl with the whites. Mix until the mixture is smooth and creamy.

   Time: PT3M

8. Slice brioche buns

   Slice each mini brioche bun horizontally in half.

   Time: PT2M

9. Assemble tamago sando

   Scoop an equal portion of the egg salad onto the bottom half of each bun, garnish with a pinch of dry parsley, then place the top half on the sandwich.

   Time: PT2M

Nutrition Facts

Calories

320

Protein

10g

Carbohydrates

30g

Fat

18g

Fiber

1g