A Tamago sandwich is essentially a Japanese egg salad sandwich that has a creamy, rich egg salad between two pieces of milk bread. This version is exactly that, but with a crispy twist.
The Deets:
When I was in Tokyo a few years ago, I had my first tamago sandwich which is essentially a Japanese egg salad and you often get them kinda on the go at convenient stores. I decided to try a version at home but with a little bit of a twist. The eggs get combined with a little cream and kewpie mayo so they get light and super creamy. I then gave them a quick griddle in a pan for a little crisp on the outside. This was so good and definitely full of nostalgia.
Crispy Japanese Egg Sandwich (Tamago)
Ingredients
The hard boiled eggs:
- 3 Eggs
- 1 tbsp White vinegar
The sandwich:
- 2 tbsp Kewpie mayo
- 1 tbsp Heavy cream
- 1 tsp Salt
- 3 Chives, chopped
- 1 tsp Chili crisp
- Pepper
- 2 tbsp Butter
- 2 Slices of milk bread or brioche if you can't get milk bread
Instructions
- Add eggs to a pot of water and bring to a rolling boil (there should be enough water to fully submerge eggs). Then add in the vinegar and salt. Cook for about 8 min for a slightly jammy egg.
- Transfer the eggs to an ice water bath to cool completely. This should make it easy to peel the eggs.
- Once the eggs are peeled, separate egg whites from the yolks. Combine the yolks, Kewpie mayo, and cream and mash until smooth. Chop up the whites and add in along with chopped chives. Mix until thoroughly combined. Season with salt and pepper
- Melt 1 tbsp butter in a skillet and drop scoops of the egg mixture in, flattening slightly. Cook on high heat for a minute or so, then flip and repeat. Remove and toast your bread. Add other tbsp of butter to bread and then add your egg salad and a little chili crisp. Enjoy!
