Tamago Sando – Japanese Egg Sandwich
- 02 August 2024
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Tamago Sando – Japanese Egg Sandwich
Tamago Sando – Japanese Egg Sandwich
Not just your average egg mayonnaise, a Tamago Sando is a decadent take on this British teatime classic. By using Japanese Kewpie mayo, the egg filling takes on a richer, creamier consistency. For an authentic Tamago Sando, only sweet milk bread should be used but this recipe substitutes it for a soft white loaf sliced thickly.
Adding subtle spice, a sprinkle of Shichimi Togarashi (Japanese chilli powder made up of seven ingredients including sesame, nori and sansho pepper) along with snipped fresh chives finish off this luxurious egg sandwich perfectly.
Prep time: 10 mins /Cook time: 20 mins /Serves: 2
Ingredients:
- 4 thick slices of fresh white bread
- Butter
- 6 extra-large free range eggs
- 30ml Kewpie mayo
- Fine salt
- Fine white pepper
- 5ml Shichimi Togarashi spice
- 5ml freshly snipped chives
Set a pot of water to boil and prick each egg with egg-prick to prevent the shell from cracking. Boil 4 of the eggs for 10 minutes after which cool in an ice bath. Peel the eggs and slice in half, carefully removing the yolks from the whites. Over a bowl, use a fine grater to grate the egg yolks into a powdery consistency. Add the Kewpie mayo and mix the yolks into the mayo to make a smooth thick sauce. Finely chop the egg whites and add to the bowl, combining them with the yolk mixture. Season to taste with fine salt and white pepper.
Set the pot of water to boil once more and prick the remaining two eggs. Boil for 7 minutes exactly and cool slightly in an ice bath once done. Peel the eggs and set aside. While the eggs are boiling, butter one side of each slice of bread and toast in a frying pan over medium heat.
Spread the untoasted side of each slice with the egg mayonnaise and top two of the slices with the soft-boiled eggs. Close up each sandwich carefully, so as not to break the boiled eggs and use a sharp serrated knife to cut each sandwich in half. Turn the sandwiches cut side up and sprinkle over the Togarashi and chopped chives.
Serve the Tamago Sando immediately with a few chilled glasses of Leopard’s Leap Sparkling Chardonnay Pinot Noir.
Not just your average egg mayonnaise, a Tamago Sando is a decadent take on this British teatime classic. By using Japanese Kewpie mayo, the egg filling takes on a richer, creamier consistency. For an authentic Tamago Sando, only sweet milk bread should be used but this recipe substitutes it for a soft white loaf sliced thickly.
Adding subtle spice, a sprinkle of Shichimi Togarashi (Japanese chilli powder made up of seven ingredients including sesame, nori and sansho pepper) along with snipped fresh chives finish off this luxurious egg sandwich perfectly.
Prep time: 10 mins /Cook time: 20 mins /Serves: 2
Ingredients:
- 4 thick slices of fresh white bread
- Butter
- 6 extra-large free range eggs
- 30ml Kewpie mayo
- Fine salt
- Fine white pepper
- 5ml Shichimi Togarashi spice
- 5ml freshly snipped chives
Set a pot of water to boil and prick each egg with egg-prick to prevent the shell from cracking. Boil 4 of the eggs for 10 minutes after which cool in an ice bath. Peel the eggs and slice in half, carefully removing the yolks from the whites. Over a bowl, use a fine grater to grate the egg yolks into a powdery consistency. Add the Kewpie mayo and mix the yolks into the mayo to make a smooth thick sauce. Finely chop the egg whites and add to the bowl, combining them with the yolk mixture. Season to taste with fine salt and white pepper.
Set the pot of water to boil once more and prick the remaining two eggs. Boil for 7 minutes exactly and cool slightly in an ice bath once done. Peel the eggs and set aside. While the eggs are boiling, butter one side of each slice of bread and toast in a frying pan over medium heat.
Spread the untoasted side of each slice with the egg mayonnaise and top two of the slices with the soft-boiled eggs. Close up each sandwich carefully, so as not to break the boiled eggs and use a sharp serrated knife to cut each sandwich in half. Turn the sandwiches cut side up and sprinkle over the Togarashi and chopped chives.
Serve the Tamago Sando immediately with a few chilled glasses of Leopard’s Leap Sparkling Chardonnay Pinot Noir.
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