This delightful Japanese Egg Sandwich (Tamago Sando) comes together in about 25 minutes using just a mixing bowl and a frying pan for a quick and easy lunch or dinner that your family will love! You can easily switch up the ingredients to suit your taste or use it as a “clean out the fridge” meal to finish up those odds and ends from your last grocery run! Trust me, this is a meal that feels fancy but is super simple to make at home!
Ingredients Breakdown
- Pete and Gerry’s Organic Eggs : 6 large
- Sugar : 1/4 teaspoon
- Salt : 1/4 teaspoon
- Ground Black Pepper : 1/4 teaspoon
- Milk : 1 to 2 teaspoons (Optional)
- Japanese Mayonnaise : 4 tablespoons
- Japanese Milk Bread : 4 slices
- Unsalted Butter : 2 tablespoons (softened)
- Chives : sliced (for garnish, Optional)
How to Make this Japanese Egg Sandwich
Let’s get cooking! Here’s how you can whip up this Tamago Sando in no time.
Step 1: Prepare the Egg Filling
Crack those eggs! In a mixing bowl, whisk together the 6 large eggs, 1/4 teaspoon of sugar, 1/4 teaspoon of salt, a couple pinches of ground black pepper, and optional milk, mix until everything is combined and you see bubbles, about 1-2 minutes.
Get the skillet ready. Heat a non-stick skillet over medium-low heat. Add a small pat of butter, just enough to grease the pan.
Cook the eggs. Pour in your egg mixture and gently stir with a spatula, letting it cook for about 2-3 minutes until it starts to set but is still slightly runny. You want it creamy, not dry here!
Final touch! Once you’ve got soft curds forming, remove the pan from the heat! Add in 4 tablespoons of Japanese mayonnaise, mixing it all together until everything is creamy and combined, you might want to take a bite; it’s creamy deliciousness!
Step 2: Assemble the Sandwich
Butter the bread. Spread 1 tablespoon of softened unsalted butter on one side of each of your 4 slices of Japanese milk bread.
Grill the bread. In a clean skillet, place the bread butter-side down and grill for about 2-3 minutes until golden brown.
Add the egg filling. Remove the bread, place it on a plate, and scoop those beautifully creamy eggs onto the unbuttered side of two slices. Top with the other two slices, buttered side up.
Make them perfect! Press down gently to squeeze everything together and return the sandwich to the skillet. Grill for another 2-3 minutes, flipping halfway for that golden look on both sides.
Slice and garnish! Remove from heat, and slice the sandwiches in half. If you’ve got fresh chives, sprinkle them on top for that restaurant-worthy touch!
Why I Love This Recipe
Honestly, this Japanese Egg Sandwich has become my go-to recipe for any quick meal! I’m a real sucker for those creamy, fluffy eggs, and the richness of Japanese mayo just adds an incredible dimension of flavor that I can’t resist. It’s comfort food at its finest, and the best part is, I can whip it up in under half an hour! Plus, you can throw in whatever you have at home, extra veggies, some deli meats whatever! You end up with a delicious sandwich every single time!
If you loved this Tamago Sando, be sure to check out my Tuna Melt Wrap, my Crack Breakfast Casserole, or my Homemade New York-style Bagels!
Why This Recipe Works
Quick & Easy
This Japanese Egg Sandwich comes together in about 25 minutes, which is perfect for busy weeknights or when you just want something quick and delicious.
Minimal Cleanup Required
You only need a mixing bowl and a skillet, so cleanup is super easy. Less scrubbing means more time enjoying your meal!
Customizable
You can absolutely switch up the fillings based on what you have in your fridge. Whether it’s some leftover veggies or a different type of mayo, the possibilities are endless.
Kid-Friendly
This sandwich is downright appealing to kids! The soft bread, creamy filling, what’s not to like? Pair with some fresh fruit for a balanced meal!
Comfort Food
Packed with flavor and just the right amount of creaminess, this Tamago Sando is the ultimate comfort food. It feels indulgent without being super complicated!
Serving and Storage Tips
What to Serve with This
These sandwiches are fantastic on their own, but pair them with a side of fresh fruit, a simple salad, or some light chips for a full meal!
How Long They Keep
Leftovers? You might not have any! But if you do, you can store these sandwiches in the fridge for up to 2 days. Just remember, they’re best eaten right after making them for that perfect soft texture.
Reheating Instructions
To reheat, place the sandwich in a skillet over low heat until warmed through about 3-4 minutes. You could also pop it in the toaster, but keep an eye on it to avoid over-browning.
Freezer Friendly?
I wouldn’t recommend freezing these sandwiches as they can become watery once reheated. They’re best fresh, trust me!
I hope you give this Japanese Egg Sandwich a try! It’s such a simple yet delightful meal that brings layers of flavor while being oh-so-comforting. Whether you’re preparing lunch for your family or looking for a quick dinner option, Tamago Sando will surely delight everyone at your table! Happy cooking! Follow us on Pinterest for daily baking inspiration that brings warmth to your table!
Japanese Egg Sandwich
Ingredients
Method
- In a mixing bowl, whisk together the eggs, sugar, salt, black pepper, and optional milk until combined and bubbly.
- Heat a non-stick skillet over medium-low heat and add a small pat of butter to grease the pan.
- Pour in the egg mixture, gently stir with a spatula, and cook for about 2-3 minutes until slightly runny.
- Remove from heat and stir in the Japanese mayonnaise until creamy.
- Spread softened butter on one side of each slice of bread.
- In a clean skillet, place the bread butter-side down and grill for 2-3 minutes until golden brown.
- Remove the bread from the skillet and add the egg filling to the unbuttered side of two slices, topping with the other slices butter-side up.
- Press down gently and return the sandwich to the skillet, grilling for another 2-3 minutes until golden, flipping halfway.
- Slice in half and garnish with chives, if desired.