Description
This Japanese Egg Sandwich (Tamago Sando) is a beloved convenience store classic that offers a uniquely rich and creamy experience. Featuring fluffy shokupan bread and a luscious egg salad made with Kewpie mayo, this sandwich is famous for its savory umami flavor and cloud-like texture. With a perfectly jammy medium-boiled egg nestled in the center of the creamy filling, this sandwich is not only delicious but also visually stunning when sliced.
Ingredients
The Eggs
- 6 large eggs (for the salad base), room temperature
- 1 large egg (for the jammy center), room temperature
- Water and Ice (for boiling and cooling)
Filling & Assembly
- 4 slices Shokupan (Japanese milk bread), crusts removed
- 4 tablespoons Kewpie Mayonnaise
- 2 teaspoons whole milk
- 1/2 teaspoon white granulated sugar
- 3/4 teaspoon salt (Diamond Crystal preferred)
- 1/4 teaspoon black pepper
- Unsalted butter, softened (for spreading)
- 1 tablespoon finely chopped chives (optional)
Instructions
Boil the Eggs
Bring a pot of water to a rolling boil over medium-high heat. Carefully lower all 7 eggs into the water.
The Jammy Egg (7:30)
Boil the eggs for exactly 7 minutes and 30 seconds. Have a bowl filled with ice and water ready. At the 7:30 mark, remove ONE egg (the medium-boiled one) and place it immediately into the ice bath for 2 minutes. Peel carefully and set aside.
The Salad Eggs (9:00)
Continue boiling the remaining 6 eggs until the timer reaches 9 minutes. Remove them and transfer to the ice bath for 2 minutes. Peel and set aside.
Make the Filling
Slice the 6 hard-boiled eggs in half and place them in a mixing bowl. Use a fork to mash them into fine, minced pieces (avoid large chunks). Add the milk, Kewpie mayo, sugar, salt, and black pepper. Mix until creamy and combined. Refrigerate this mixture for 10 minutes to let it thicken.
Prep Bread
Slice the crusts off the Shokupan slices. Spread a thin layer of softened butter on one side of each slice (this prevents sogginess).
Assemble
Cut the reserved medium-boiled egg in half lengthwise. Place each half face-down in the exact center of two bread slices.
Fill and Close
Spoon the chilled egg salad filling around and over the medium-boiled egg halves, ensuring the center egg is completely covered and supported. Top with the remaining bread slices.
Slice and Serve
Crucial Step: Note the orientation of the center egg. Slice the sandwich in half perpendicular to the medium-boiled egg so you cut through the yolk to reveal the beautiful cross-section. Serve immediately.
Notes
Slice Direction: Before you close the sandwich, you might want to mark the edge of the bread to remember which way the center egg is facing. You want to slice through the center egg, not alongside it.
Why Kewpie? Do not substitute regular American mayonnaise. Kewpie is made with egg yolks and rice vinegar, giving it a richer, custard-like texture and a distinct umami tang that is the signature flavor of this sandwich.
Room Temp Eggs: Ideally, use eggs that have sat out for 30 minutes. If using eggs straight from the fridge, add 30-60 seconds to the boiling times to ensure they peel easily and cook correctly.
The Butter Barrier: Spreading butter on the bread acts as a hydrophobic barrier, keeping the fluffy milk bread from getting soggy from the creamy filling.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Lunch
- Method: Boiling / Assembly
- Cuisine: Japanese
Nutrition
- Serving Size: 1 Sandwich
- Calories: 580
- Sugar: 8g
- Sodium: 920mg
- Fat: 38g
- Saturated Fat: 12g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 680mg
Keywords: tamago sando, japanese egg sandwich, kewpie mayo recipe, shokupan sandwich, egg salad sandwich, conbini food, picnic recipes, jammy egg