Japanese Egg Sandwich (Tamago Sando)

Step 1

Gather all the ingredients.

Step 2

Put the eggs in a medium saucepan and add enough water to cover by one inch (2.5 cm). Bring it to a boil on medium heat. Once boiling, cook for 12 minutes.

Step 3

Once it’s finished cooking, transfer the eggs to iced water to stop the cooking. Let them cool completely and peel the eggshells.

Step 4

Transfer the peeled eggs to a bowl and mash with a fork. Try to mash the egg whites into small, same-sized pieces.

Step 5

Add the sugar and salt.

Step 6

Add the freshly ground black pepper and milk. Taste and add more salt and pepper if needed.

Step 7

Add the mayonnaise and mix very well.

Step 8

Set out two slices of bread. Spread the butter on both slices of bread. Evenly distribute the egg salad on one slice of bread.

Step 9

Put the other slice of bread on top, buttered side down, and place the sandwich between two plates to compress slightly. Set aside for 5 minutes.

Step 10

Cut the crust off the bread.

Step 11

Cut the sandwich in half. It’s now ready to serve.

Step 12

You can keep any leftovers in an airtight container and store them in the refrigerator for up to 2 days.