Japanese convenience stores sell 4 billion tamago sandos yearly using eggs whipped with air for 8 minutes straight.
Egg Sandwich - Tamago Sando
Indulge in the delightful flavors of a Japanese Tamago Sando, a creamy egg sandwich that’s both simple to whip up and utterly satisfying! This tasty treat features fluffy scrambled eggs, a touch of mayonnaise, and a hint of soy sauce, all nestled between soft, pillowy bread. Perfect for a quick lunch or snack, it’s a bite of pure happiness that you won’t want to miss!
Prep
15
min
Cook
10
min
Serves
2
people
Level
beginner
📝 Ingredients
Serves 2🥬Fresh Produce(2)
- 1 green onion, chopped
- pepper to taste
🥛Dairy & Eggs(2)
- 2 eggs, boiled for 10 minutes
- 1/2 cup natural yogurt (120 ml)
🫙Pantry Staples(1)
- 2 slices of bread
🧂Spices & Seasonings(1)
- salt to taste
🍯Sauces & Condiments(1)
- 1 tbsp mustard (15 ml)
👨🍳 Instructions
- 1
Boil the eggs for 10 minutes, then peel and separate the yolks.
- 2
In a bowl, mix the yolks with yogurt, mustard, salt, and pepper.
- 3
Add the chopped egg whites and green onion, and mix well.
- 4
Spread the filling on a slice of bread, top with another slice, and serve.
💡 Pro Tips
- ✓Boil eggs at exactly 212°F for 10 minutes, then immediately transfer to an ice bath for 2 minutes to prevent the gray-green sulfur ring that forms when iron in yolks reacts with hydrogen sulfide at high temps.technique212°F, 2 minutes ice bath
- ✓Use bread that's 24-48 hours old because fresh bread contains too much moisture (45-50%) and will make the sandwich soggy when mixed with the creamy egg filling.ingredient24-48 hours old
- ✓Mash egg yolks while still slightly warm (around 100°F) as the residual heat helps create a smoother emulsion with the yogurt and prevents lumpy texture.timing100°F
- ✓Salt the egg mixture and let it rest for 15 minutes before assembling - this allows the salt to draw out excess moisture and concentrate flavors through osmosis.technique15 minutes
- ✓Trim crusts and wrap the assembled sandwich tightly in plastic wrap, then refrigerate for 30 minutes so the filling sets and bread compresses to the traditional tamago sando texture.timing30 minutes
Share this recipe
Prep
15
min
Cook
10
min
Serves
2
people
Level
beginner
Share this recipe
Japanese convenience stores sell 4 billion tamago sandos yearly using eggs whipped with air for 8 minutes straight.
Egg Sandwich - Tamago Sando
Indulge in the delightful flavors of a Japanese Tamago Sando, a creamy egg sandwich that’s both simple to whip up and utterly satisfying! This tasty treat features fluffy scrambled eggs, a touch of mayonnaise, and a hint of soy sauce, all nestled between soft, pillowy bread. Perfect for a quick lunch or snack, it’s a bite of pure happiness that you won’t want to miss!
📝 Ingredients
Serves 2🥬Fresh Produce(2)
- 1 green onion, chopped
- pepper to taste
🥛Dairy & Eggs(2)
- 2 eggs, boiled for 10 minutes
- 1/2 cup natural yogurt (120 ml)
🫙Pantry Staples(1)
- 2 slices of bread
🧂Spices & Seasonings(1)
- salt to taste
🍯Sauces & Condiments(1)
- 1 tbsp mustard (15 ml)
👨🍳 Instructions
- 1
Boil the eggs for 10 minutes, then peel and separate the yolks.
- 2
In a bowl, mix the yolks with yogurt, mustard, salt, and pepper.
- 3
Add the chopped egg whites and green onion, and mix well.
- 4
Spread the filling on a slice of bread, top with another slice, and serve.
💡 Pro Tips
- ✓Boil eggs at exactly 212°F for 10 minutes, then immediately transfer to an ice bath for 2 minutes to prevent the gray-green sulfur ring that forms when iron in yolks reacts with hydrogen sulfide at high temps.technique212°F, 2 minutes ice bath
- ✓Use bread that's 24-48 hours old because fresh bread contains too much moisture (45-50%) and will make the sandwich soggy when mixed with the creamy egg filling.ingredient24-48 hours old
- ✓Mash egg yolks while still slightly warm (around 100°F) as the residual heat helps create a smoother emulsion with the yogurt and prevents lumpy texture.timing100°F
- ✓Salt the egg mixture and let it rest for 15 minutes before assembling - this allows the salt to draw out excess moisture and concentrate flavors through osmosis.technique15 minutes
- ✓Trim crusts and wrap the assembled sandwich tightly in plastic wrap, then refrigerate for 30 minutes so the filling sets and bread compresses to the traditional tamago sando texture.timing30 minutes