So if you didn’t already know, I recently got caught up in perfecting the art of Jammy eggs. It was an interesting kitchen eggs-periment but I ended up with a whole bunch of cooked eggs just lying around. More than I knew what to do with.
I stared at the many boiled eggs waiting to be consumed and knew at the back of my mind, what was the only one default answer to my predicament.
But why just stop at egg salad when you can make Japanese egg salad?
& while you’re at it, why not place said Japanese egg salad in between two slices of bread and make a Japanese egg salad sandwich?
Why not, dear reader, make 卵サンド (Tamago Sando) ?
A staple in many Japanese convenience stores, Anthony Bourdaine once described it in a tweet about the “The Unnatural, Inexplicable Deliciousness of the Lawson’s egg salad sandwich”.
Tamago Sando is as simple as it is delicious. & because it is so simple, the key to making a really good one is using quality ingredients.
Slightly underdone boiled eggs are is the secret to creating a lusciously creamy filling. (Read my previous blog post on how to make Jammy eggs !)
The ratio of yolks to whites used in an egg salad filling varies but most recipes state it at 1:1.Though, if you’d prefer a creamier filling, feel free to add an extra yolk in. I like to chop my egg whites into little cubes only because I enjoy the regular texture of the whites in every bite, but there is no judgement if you’d prefer to just mash everything up using a fork or egg slicer. You can go for rustic chunky or super smooth & creamy , depending on how much you mash your eggs up.
The main difference between the Japanese egg salad and the western version of egg salad is the type of mayonnaise used. Japanese mayonnaise is made from egg yolks and vinegar, giving it its deeper yellow colour and richer flavour compared to normal mayonnaise which is made from the whole egg. I find that using Japanese mayo adds a sweet and tangier flavour to the egg salad filling. Please don’t try to replace this if an authentic Japanese egg salad is what you’re aiming for. It is an absolutely necessary ingredient in making Tamago Sando.
Conventionally Japanese shoku-pan (食パン) or milk bread is the the type of bread used in Tamago Sando. It is known for a milky sweet flavour and fluffy texture that compliments the egg salad filling well. They are can be found in certain Japanese and local Asian bakeries but if you can’t get your hands on any, it can be replaced with normal white sandwich bread or brioche. I butter mine so as to prevent the filling from getting the bread soggy too soon.
Like an Ikigai Venn diagram, these simple ingredients overlap and come together in balanced harmony to create the perfect version of an egg salad.
Tamago Sando is truly, a reason for being.
makes 1 sandwich
1.5 tbsp Japanese mayo (Kewpie)
2 slices bread
Salt & Pepper
- Boil eggs
- In the meantime, butter both sides of the bread
- Remove the eggs by 7 minutes and place in cold water
(have a look at how to prepare Jammy Eggs here)
- Peel cooled eggs. Set aside one of the eggs
- Separate yolks from whites
- Mash the yolks with a fork and add the mayo, salt & pepper
- Chop whites into small cubes before mixing them into the yolk mixture
Place sliced 7-minute egg on on slice of buttered bread. Mound egg mayo mixture before covering with another slice of buttered bread.
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