Japanese Egg Sandwich (Tamago Sando)

Step 1

NOTE: For this recipe, I chose to boil the eggs separately since the timing was very close and I didn’t want to rush. You can choose to boil the eggs in the same pot and remove one egg at the appropriate time too.

Step 2

Medium-boiled egg: In a pot of boiling water over medium-high heat, add all eggs and boil for 7 minutes and 30 seconds exactly. Prep a bowl with cold water and ice. At 7 minutes and 30 seconds, remove ONE egg and place it in the ice bath for 2 minutes. Remove the egg, peel it carefully, and set it aside.

Step 3

Hard-boiled egg: Refill the ice in the ice bath if they melted. At 9 minutes, remove the rest of the eggs from the pot and place them in the ice bath for 2 minutes. Remove the eggs and peel them.

Step 4

Take your hard-boiled eggs and slice them in half, adding them into a mixing bowl. Use a fork to mash up the eggs into minced pieces.

Step 5

Add the milk, kewpie, sugar, salt, and black pepper to the eggs and mix until combined. Place this mixture in the fridge for 10 minutes to chill and thicken.

Step 6

Cut the crusts from your shokupan and spread the butter on one side of each bread slice.

Step 7

Cut the medium-boiled egg in half and place them face side down on two pieces of bread.

Step 8

Remove your filling from the fridge and add the filling on either side of the medium-boiled egg so that it’s surrounding and covering the egg on top. Take another slice and add it on top to complete your sandwich. Repeat with the other sandwich

Step 9

Carefully slice the sandwich in half. Serve immediately.