Japan is a magical land indeed. From the architecture to hole-in-the-wall ramen joints to the most enchanting of all—the convenience store. The harsh glow of the fluorescent lights often belies the treasures that line the shelves of the convenience store. If you’ve made one or two late-night runs you’ll know what I’m talking about.
We could wax lyrical about every cream puff or each scrumptious triangle onigiri, but today we’ll focus on the tamago sando, the only egg sandwich you should concern yourself with. All you need to recreate this recipe is one special ingredient and it will save you a ticket to Japan—and that is Kewpie Mayonnaise. Yes, it’s the bottle with the baby on it—make sure you get this and nothing else. This will distinguish your tamago sando from other mediocre egg salad sandwiches.
Ingredients
- 4 eggs
- 2 thick slices of sandwich bread
- 2 tablespoons of Kewpie Mayonaise
- 1 teaspoon of English mustard
- ½ teaspoon of sugar
- Salt & pepper to taste
Tools
- Chopping board
- Knife
- Medium saucepot
- Bowl
- Whisk
Recipe Preparation
Preparation time: 15 minutes; Cooking time: 9 minutes
Feeds two to three
- Bring a medium saucepot of water to a simmer.
- Gently lower your eggs in and set a timer for 9 minutes.
- While the eggs are cooking, prepare an ice bath.
- When the 9 minutes are up, remove your eggs and place them in the ice bath for 5 minutes until they no longer feel warm.
- Cut the eggs in half and spoon out the yolks.
- Place the yolks in a bowl and add mayonnaise, mustard, salt, pepper, and sugar.
- Use a whisk to break up the yolk and mix well.
- Chop egg whites and add it to the mixture
- Spread your egg mixture over your two slices of bread.
- Cut off the crusts and serve.
Recipe In Pictures
Step 1: Bring a medium saucepot of water to a simmer. You know it’s at a simmer when you see little bubbles at the surface.
Step 2: Gently lower your eggs in and set a timer for 9 minutes. If you would like your eggs to have a jammy centre, you can cook your eggs for 8 minutes. Keep your eye on the eggs and make sure they don’t crack.
Step 3: While the eggs are cooking, prepare an ice bath.
Step 4: When the 9 minutes are up, remove your eggs and place them in the ice bath for 5 minutes until they no longer feel warm.
Step 5: Then, peel your eggs and cut them in half. Your eggs should have an orangey-sunset yolk.
Next, spoon out the yolks.
Step 6: Place your yolks in a bowl and add mayonnaise, mustard, salt, pepper, and sugar.
Step 7: Next, use a whisk or fork to break up the yolk and mix well. You should get a homogeneous mixture. You can adjust if you want more mustard or mayonnaise.
Step 8: Then, chop your egg whites and add it to the mixture.
Step 9: Spread your egg mixture over two slices of bread. Traditionally, you would use shokupan, which is a kind of pan loaf from Japan that is sweeter and thicker than normal sliced bread. If you can make your way to a Japanese bakery and get your hands on these, that will be great.
Otherwise, a great dupe for this would be the Japanese-style sliced bread you can find at the bread aisle. I chose Sunshine’s Hokkaido Milk Toast but you can choose any sliced bread you prefer.
Step 10: Cut off the crusts and serve your tamago sando.
I have to say I was pretty impressed with the result. Simple but satisfying, the egg mixture was creamy and rich but not cloying.
The bread was fluffy and slightly sweet while the English mustard delivered that sharp kick to tie everything together. Not to mention, the tamago sando looks so great on camera, all your friends will think you whisked yourself off to Japan.
Try this recipe along with our other simple-stay home recipes and lunchtime will never be boring.
Expected Damage: S$1 – S$2 per portion
