Ingredients

  • Serves 4 people
  • 6 eggs

  • 8 slices white bread (japanese style preferred)

  • 4 tbsp japanese-style mayonnaise

  • ½ tsp salt

  • ½ tsp sugar

  • butter, for spreading on the bread (optional)

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Recipe Courtesy of
Sarah Huang Benjamin

Sarah's Asian Myths: Tamago Sando

This crowd favourite may not sound traditionally Japanese, but for many people, a simple convenience store Tamago Sando is a highlight of their trips to the country. Simple ingredients come together with a new technique for creating hard-boiled eggs, that doesn’t involve boiling at all.
  • Easy
  • 10 min
  • 12 min
  • 10 min
  • 2 steps
  • 6 Ingredients
  • Easy
  • 2 steps
  • 6 Ingredients
  • 10 min
  • 12 min
  • 10 min

Instructions

  1. Steam the eggs

    • Prepare a steaming rack over a pan of simmering water. Alternatively, bring 3cm of water to a boil in a pan.
    • Place the eggs on the steaming rack, or in the shallow layer of water. Cover the pan and steam the eggs for 12 minutes.
    • Remove from the pan and allow the eggs to cool naturally. Peel them.


  2. Make egg mayonnaise

    • Chop the eggs up finely, and mix in a bowl with the mayonnaise, salt and sugar.
    • If using butter, spread a thin layer on one side of each slice of bread.
    • Sandwich the egg mayonnaise between the bread, buttered side facing in.
    Make egg mayonnaise


Plate and Serve!

Cut the crusts off for a proper Japanese look, and cut in half. Serve!

Plate and Serve!

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Ingredients
  • Serves 4 people
  • 6 eggs

  • 8 slices white bread (japanese style preferred)

  • 4 tbsp japanese-style mayonnaise

  • ½ tsp salt

  • ½ tsp sugar

  • butter, for spreading on the bread (optional)

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