Are you the kind of person who could eat eggs for every meal? Then we’ve found another delicious egg dish to keep your obsession going. Tamago Sando, a Japanese egg sandwich, has gone viral. And every egg enthusiast has been raving about this creamy, comforting sandwich for all the right reasons. In Japanese, Tamago means egg, and Sando is short for sandwich, and together, they create a wholesome, nutritious meal.

Tamago Sando follows an easy recipe, but you can always add your variation to it. Traditionally, it includes hard-boiled eggs and Kewpie’s Japanese mayonnaise. But you are free to add green onions, cherry tomatoes or other ingredients to make it more flavourful. Here’s an easy recipe to make the traditional Japanese Tamago Sando at home.

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Total time: 40 minutes

Ingredients:

4 large eggs

3 tbsp Kewpie’s Japanese mayonnaise

2 tbsp milk

Salt to taste

Black pepper to taste

4 slices Japanese Shokupan or any milk bread

1 tbsp butter

Method:

To make the egg salad, heat some water in a saucepan on a medium flame. Add four eggs into the saucepan and bring them to a boil. After they have boiled, reduce the heat and let the eggs sit for about 10-15 minutes. Now, fill a bowl with cold water and 5-10 ice cubes. Turn off the heat and transfer the boiled eggs to the ice bowl. Once the eggs cool down, peel them properly and transfer them to a clean bowl. Now, smash the boiled eggs using a fork to get a coarse mixture. Add Japanese mayonnaise, milk, salt and black pepper to the smashed eggs and mix the ingredients well.

Now, take the bread slices and remove their edges using a knife. Coat two bread slices with butter. Then spread the egg salad over the buttery sides of the bread. Place another slice of bread on top of each to make two sandwiches. Slice both the sandwiches in two halves, and your Japanese Tamago Sando is ready to serve.

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