Tamago Sandwich

Name: Tamago Sandwich
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: Eggs 4; Sunflower seed oil 6 ½ tbsp; Apple cider vinegar 2 tbsp; Sugar 1 tsp; Fine salt 1 pinch; Mustard 2 tsp; White bread loaf (25 g each) 8 slices; Eggs 6; Mayonnaise Japanese 7 tbsp; Fine salt 1 pinch; Black pepper to taste; Butter soft 5 ½ tbsp

Difficulty: Very easy
Prep time: 15 min
Cook time: 20 min
Makes: 4 pieces
Cost: Low
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PRESENTATION

Tamago Sandwich starts with milk bread so soft it barely resists the knife, and a creamy egg filling that gives way at the first bite. It's a Japanese egg sandwich that earns its reputation quietly—no complicated technique, nothing to explain, just a combination that is genuinely hard to improve on. You may have come across it on social media, in a film, or in an animated series, and once you see it, it's difficult to forget: that cloud-soft bread, that rich and velvety filling, the way it looks almost too good to actually eat.

The milk bread is doing real work here. Its faint sweetness and cloud-like crumb hold the rich filling without crowding it, and that balance is exactly what lifts this above anything you throw together at the last minute. The egg filling is creamy enough to feel indulgent but light enough that the whole thing stays easy to eat, which matters whether you're wrapping it up for a quick lunch or serving it as part of a weekend brunch spread. Get the balance between bread and filling right, and the tamago sando delivers every time—no shortcuts needed, and nothing left to wish for.

INGREDIENTS

Ingredients for Japanese mayonnaise: Eggs 4; Sunflower seed oil 6 ½ tbsp (90 g); Apple cider vinegar 2 tbsp (30 g); Sugar 1 tsp; Fine salt 1 pinch; Mustard 2 tsp (10 g)

for 4 tamago sandwiches: White bread loaf 8 slices - (25 g each); Eggs 6; Mayonnaise 7 tbsp (100 g) - Japanese; Fine salt 1 pinch; Black pepper to taste; Butter 5 ½ tbsp (80 g) - soft

How to make Japanese mayonnaise

To make the Japanese mayonnaise, place 4 eggs in a pot with cold water; from the moment the water boils, count 10 minutes 1. Cool them in cold water, then peel them 2 and place only the yolks and the mustard in the mixer cup 3. Use the egg whites for other recipes.

Also add the vinegar 4, the sugar 5 and the salt 6.

Finally pour in the oil 7 and blend with an immersion blender 8 until you obtain a smooth, thick sauce. Transfer it to a small bowl and keep it refrigerated until use 9.

How to make the tamago sandwich

Move on to preparing the tamago sandwich. Place 6 eggs in a pot with cold water, bring to a boil and count 10 minutes 10. Cool the eggs in cold water and then peel them, separating yolks and whites 11. Roughly chop the whites with a knife 12.

Press the yolks in a bowl 13 and add about 3.5 oz (100 g) of Japanese mayonnaise (roughly 6 2/3 tbsp) 14, salt and pepper 15; mix well.

Add the chopped whites 16 and give it another stir 17. Put about 2 tsp (10 g) of softened butter on each of the 8 slices of bread 18.

Then fill generously with the egg mixture 19 and close by pairing with another buttered slice 20. Wrap the sandwich in plastic wrap 21.

When you have assembled them all 22, put them in the fridge to firm up for half an hour. Remove the plastic wrap and cut them in half as tradition dictates 23. Here are your tamago sandwiches ready 34.