Japanese Egg Sandwich Recipe (Tamago Sando)

If you’ve never been to Japan, but are an avid anime or YouTube watcher of popular Japanese snacks, then you know what I’m talking about. Tamago sando is a popular Japanese egg salad sandwich that has a rich, buttery egg filling that’s encased in between two fluffy and soft milk bread slices. Tamago sando, or “egg sandwich” in Japanese, is a very popular egg salad sandwich that can be found in many konbini (or convenience stores) for a fast and easy snack on the go. Some of the most popular tamago sando is sold at 7-Eleven and Lawson stores in Japan. I first came across tamago sando watching YouTube videos where people posted their experiences eating the famous egg sandwiches of Japan. If you’ve never experienced a tamago sando and are only familiar with western egg salad sandwiches, you might be questioning the relevancy of this post. While I’ve always enjoyed a good egg salad sandwich, I know some people are deterred by its soft consistency and overly eggy flavor, but the tamago sando is a completely different experience. Japanese egg sandwiches are known for their ultra-soft shokupan (milk bread) pieces that encase a super-rich egg filling. The eggs are one of the most important part of this recipe and I like using organic, pasture raised eggs from Happy Eggs because you get this beautiful golden yolk. When boiling eggs, you want to make sure to also use eggs that aren’t too fresh because it will be more difficult to remove the shells. The boiling process is very similar to my ajitsuke tamago (or ramen egg) recipe except it’s boiled for a few more minutes. Since I want to add sliced eggs with a gelatinous center in addition to the egg salad, I use both medium-boiled eggs and hard-boiled eggs. The boil time for each type is very specific, so I boil them separately. Please note that I use large-sized eggs, so if you end up using larger or smaller eggs, the timing for your eggs could differ. After you peel the hardboiled eggs, they should feel firm if you slightly squeeze them. The soft-boiled, gelatinous eggs are softer when you squeeze them, but are still firm and don’t feel watery inside. If your eggs are larger, you may need additional time or if your eggs are smaller, you may need to reduce the boiling time. I would suggest adjusting the timing with 30-second incremental changes.