Japanese Egg Sandwich (Tamago Sando) Recipe

Eggs: The main ingredient, providing protein and a creamy texture when mashed.

Mayonnaise: Adds creaminess and richness to the egg mixture.

Dijon mustard: Provides a tangy flavor that complements the eggs and mayonnaise.

White bread: Soft and crustless, it serves as the perfect vessel for the egg salad.

Salt: Enhances the overall flavor of the egg mixture.

Pepper: Adds a hint of spice and depth to the sandwich.

For a creamier texture, consider using Japanese mayonnaise instead of regular mayonnaise. Japanese mayonnaise, such as Kewpie, has a richer flavor and smoother consistency, which enhances the overall taste of the egg mixture. Additionally, when boiling the eggs, start with cold water and bring it to a gentle boil to prevent the shells from cracking and to ensure even cooking.

• large eggs - Substitute with tofu: Tofu can be crumbled and seasoned to mimic the texture and flavor of scrambled eggs, making it a good plant-based alternative.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt provides a similar creamy texture and tangy flavor while being lower in fat and calories.

• dijon mustard - Substitute with yellow mustard: Yellow mustard can be used for a milder flavor, though it lacks the complexity of dijon.

• white bread - Substitute with whole wheat bread: Whole wheat bread offers more fiber and nutrients, making it a healthier choice.

• salt - Substitute with soy sauce: Soy sauce can add a similar salty flavor along with a bit of umami, enhancing the overall taste.

• pepper - Substitute with paprika: Paprika can provide a mild heat and a slightly smoky flavor, adding a different dimension to the sandwich.

• Allow the egg mixture to cool completely before storing. This prevents condensation and sogginess.
• Wrap each sandwich individually in plastic wrap or parchment paper to maintain freshness and prevent drying out.
• Place the wrapped sandwiches in an airtight container or a resealable plastic bag. This helps to keep them fresh and avoid any unwanted odors from the fridge.
• Store the sandwiches in the refrigerator for up to 2 days. Beyond this, the texture and flavor may start to degrade.
• For freezing, wrap each sandwich tightly in plastic wrap, then place them in a freezer-safe bag or container. This double layer of protection helps prevent freezer burn.
• Label the container with the date to keep track of freshness. Frozen sandwiches can be stored for up to 1 month.
• To thaw, transfer the sandwiches from the freezer to the refrigerator and let them thaw overnight. This gradual thawing helps maintain the texture.
• Avoid microwaving the sandwiches to thaw, as this can make the bread soggy and the egg mixture rubbery.
• If you prefer a warm sandwich, lightly toast the bread in a toaster oven after thawing. This can help revive the texture and add a pleasant crunch.

• Microwave Method:

  1. Place the sandwich on a microwave-safe plate.
  2. Cover it with a damp paper towel to retain moisture.
  3. Microwave on medium power for 30 seconds to 1 minute, checking halfway through to ensure it doesn't overheat.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Wrap the sandwich in aluminum foil to prevent it from drying out.
  3. Place it on a baking sheet and heat for about 10 minutes, or until warmed through.

• Stovetop Method:

  1. Heat a non-stick skillet over medium-low heat.
  2. Place the sandwich in the skillet and cover with a lid.
  3. Heat for 2-3 minutes on each side, pressing gently with a spatula to ensure even warming.

• Toaster Oven Method:

  1. Preheat the toaster oven to 350°F (175°C).
  2. Wrap the sandwich in aluminum foil.
  3. Place it in the toaster oven and heat for 5-7 minutes, or until the sandwich is warmed through.

• Steaming Method:

  1. Fill a pot with a small amount of water and bring it to a simmer.
  2. Place the sandwich in a heatproof dish and cover with a lid.
  3. Steam for about 5 minutes, checking to ensure the sandwich doesn't get soggy.

• Saucepan: Used to boil the eggs until they are hard-boiled.

• Mixing bowl: Where you will place and mash the peeled eggs.

• Fork: Utilized to mash the eggs in the mixing bowl.

• Knife: Handy for removing the crusts from the bread and cutting the sandwiches in half.

• Cutting board: Provides a surface to cut the bread and sandwiches.

• Measuring spoons: Essential for measuring out the mayonnaise and dijon mustard.

• Spatula: Useful for spreading the egg mixture evenly on the bread slices.

Boil eggs in advance: Hard-boil the eggs the night before and store them in the fridge to save time.

Use an egg slicer: An egg slicer can quickly chop the eggs into uniform pieces, making mashing easier.

Pre-mix condiments: Combine mayonnaise and dijon mustard ahead of time to streamline the mixing process.

Opt for pre-sliced bread: Using pre-sliced bread saves the step of removing crusts and ensures even slices.

Assemble in bulk: Make multiple sandwiches at once and store them in the fridge for quick access.