This creamy, dreamy egg salad makes the perfect sandwich.
Simply Recipes / Frank Tiu
I love eggs.
Yes, I declare this with pride and egg-citement… especially when it comes to breakfast.
Simply Recipes / Frank Tiu
Never heard of it?
Youre going to want to make this immediately.
Tamago sando, commonly known as a Japanese egg salad sandwich, is one of my top breakfast choices.
Simply Recipes / Frank Tiu
What Makes Japanese Egg Salad Special?
Japanese egg salad has a few things going for it that set it apart from your typicalAmerican egg salad.
This jam-like consistency is the key to making the egg salad light and creamy.
Simply Recipes / Frank Tiu
I buy mine at Walmart, but you could swap it for your favorite mayo brand in a pinch.
It is commonly baked in a Pullman loaf pan, ensuring each side is perfectly square and nicely browned.
The interior is white and soft, like a brand-new pillow.
If you have trouble finding shokupan, you’re free to substitute it with soft white bread.
Ive been bamboozled and somehow, it workedI am still eating shokupan French fries.
If youreboiling your eggs, about 6 minutes should do the trick.
If youresteaming them, cook for 9 minutes.
Cool in an ice water bath before peeling.
Set aside two eggs (one egg per sandwich) for slicing later.
Mash the rest of the jammy eggs until they are the size of small gravel.
Mash until combined and the egg salad texture is to your liking.
To make a tamago sando, place a slice of bread on a flat surface.
Slice one of the reserved whole eggs in half and place the halves in the center of the bread.
Place another slice of bread on top.
Slice the sandwich down the middle of the egg halves, revealing a beautiful cross-section.
Repeat with the remaining bread and egg salad.
The egg salad will keep for a few days in an airtight container in the fridge.
