Japanese · serves 2

Tamago Sando

The Japanese convenience-store egg sandwich. Softer and better than it has any right to be.

15 min Easy Contains egg

Ingredients

  • 6 eggs, boiled
  • 4 tbsp mayonnaise
  • 1 tsp sugar
  • 1 tsp mustard
  • 8 slices soft white bread, crusts off
  • Butter
  • Salt, white pepper

Method

  1. Boil the eggs 9 minutes, cool completely in cold water.
  2. Separate the yolks from the whites. Mash the yolks smooth with mayo, sugar, mustard, salt and white pepper.
  3. Chop the whites roughly and fold them in. Keeping them separate is what gives the two textures.
  4. Cut the crusts off. Butter the bread thinly.
  5. Pile the filling on thick — much thicker than feels sensible — and press the top on.
  6. Wrap tight and chill 15 minutes before cutting. Cut straight down with a sharp knife.

Questions people ask about Tamago Sando

How long does Tamago Sando take?

About 15 minutes from starting to sitting down, and it is straightforward. That is start-to-finish, so it works on a weeknight when you have not planned anything.

What is the one thing to get right in Tamago Sando?

Chop the whites roughly and fold them in. Keeping them separate is what gives the two textures.

What can I use instead of eggs in Tamago Sando?

Use for binding, 1 tbsp besan whisked with 2 tbsp water per egg. For scrambles, crumbled firm tofu with a pinch of kala namak.

Can I make Tamago Sando ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

What do you serve with Tamago Sando?

Steamed rice and pickles. It serves two as written. Double everything to feed four, but use a wider pan so the food still browns rather than steams.

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