Quick & Simple Tamago Sando
User Reviews
5
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Prep Time
17 mins
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Cook Time
13 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
Description
The Quick & Simple Tamago Sando recipe involves boiling eggs with optional vinegar and salt added to the water to facilitate peeling and prevent leakage. Once hard-boiled, the eggs are cooled in an ice bath, peeled carefully using the back of a spoon for ease, and the yolks are separated from the whites using a sharp knife. The yolks are then pushed through a fine sieve to produce a finely grated texture, which is mixed with mayonnaise, salt, sugar, pepper, and optionally dried parsley for flavor.
The egg whites are chopped finely and folded into the yolk mixture, yielding a creamy yet slightly chunky filling reminiscent of traditional Japanese egg salad. This is then spread generously on brioche buns or mini white bread slices to assemble the sandwiches. The resulting sandwiches have a smooth, rich texture and a balanced flavor profile with a slight sweetness and subtle seasoning.
Tamago Sando sandwiches are often served as a portable lunch or snack, offering a comforting and simple taste. They can be enjoyed on their own or paired with light sides like pickles or salad. The soft bread complements the delicate egg filling, making it a satisfying bite.
Ingredients
- 6 brioche bun or sub with 12 slices of white bread, mini
- 6 large egg
- ⅓ cup mayonnaise or sub with normal mayo, Japanese style
- ¼ teaspoon salt
- ½ teaspoon granulated sugar white
- ⅛ teaspoon black pepper
- 1 teaspoon parsley optional, dried
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
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!
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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