Quick & Simple Tamago Sando
User Reviews
5.0
15 reviews
Excellent
-
Prep Time
17 mins
-
Cook Time
17 mins
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Total Time
30 mins
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Servings
6 mini sandwiches
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Calories
510 kcal
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Course
Main Course, Snacks
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Cuisine
Japanese
Quick & Simple Tamago Sando
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Tamago Sando. A delicious creamy egg salad sandwich popularly found in convenience stores within Japan. This soft brioche egg salad sandwich is velvety and fluffy all through out. Easy to make with just minimal ingredients.
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Ingredients
- 6 mini brioche buns or sub with 12 slices of white bread
- 6 large eggs
- ⅓ cup Japanese mayo or sub with normal mayo
- ¼ teaspoon salt
- ½ teaspoon white granulated sugar
- ⅛ teaspoon black pepper
- 1 teaspoon dried parsley optional
Optional but recommended:
- 1 tablespoon white vinegar add to boiling water to make peeling process easier
- ½ teaspoon salt add to boiling water to prevent leakage from potentially cracked eggs
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Instructions
- First in a medium pot filled with enough water, bring to a boil over high heat. Optional: Add salt and vinegar here to make the peeling process easier. Carefully lower room temperature eggs into boiling water. Reduce to medium-high heat and boil eggs for 13 minutes covered.
- Once boiled, remove hard-boiled eggs with a slotted spoon and transfer them to a large bowl filled with cold water and ice (or an ice bath).
- Once eggs are cool to touch, crack and peel them with the back of the spoon starting from the less pointy side of the egg as there's a small gap where you can insert the spoon to easily peel away the egg shell.
- Carefully run a sharp knife around the yolk to gently separate egg yolks from the whites. Transfer whites into another large bowl.
- Then run yolks through a fine sieve set over a large mixing bowl. Use the back of a spatula or spoon to push the egg through the sieve until your egg yolks are finely grated. Make sure to scrape the back of the sieve for more egg yolk.
- Finely dice egg whites with a knife. Transfer egg whites into bowl with egg yolk.
- To your eggs, add salt, black pepper, sugar and Japanese mayo. Mix with a spatula until creamy.
- Cut your brioche buns into half about 95% of the way. If you're using sandwich bread, skip this step.
- Scoop an equal portion of your egg salad onto the bun or a slice of bread and close it with the other piece. Optional: Garnish with dried parsley. Enjoy!
Equipments used:
Nutrition Information
Show Details
Calories
510kcal
(26%)
Carbohydrates
39g
(13%)
Protein
15g
(30%)
Fat
33g
(51%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
6g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
313mg
(104%)
Sodium
816mg
(34%)
Potassium
64mg
(2%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
966IU
(19%)
Vitamin C
1mg
(1%)
Calcium
74mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6mini sandwiches
Amount Per Serving
Calories 510 kcal
% Daily Value*
| Calories | 510kcal | 26% |
| Carbohydrates | 39g | 13% |
| Protein | 15g | 30% |
| Fat | 33g | 51% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 313mg | 104% |
| Sodium | 816mg | 34% |
| Potassium | 64mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 966IU | 19% |
| Vitamin C | 1mg | 1% |
| Calcium | 74mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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