Japanese Egg Sandwich – Quick Breakfast Ideas
If you've ever craved a breakfast that feels both comforting and a little luxurious, this Japanese egg sandwich is it. The bread is soft, the eggs are creamy, and every bite feels like a warm hug. I first tried tamago sando in a little shop tucked inside a Tokyo train station, and honestly, it ruined regular egg salad for me forever. Back home, I played around in my kitchen until I could recreate that same pillowy, melt-in-your-mouth texture. The trick is boiling the eggs just right, mixing them until they're silky, and then tucking them inside milk bread that feels almost too fluffy to be real. This recipe checks every box for quick breakfast ideas. Whether you're looking for a tamago sando recipe, an egg sando recipe from your favorite cookbook recipes collection, or simply exploring Japanese breakfast recipes, this one hits the sweet spot. It's the kind of Japanese recipe idea that's simple, satisfying, and makes you feel like you've done something special for yourself. And hey, if you're in the mood for something a little different, this same method works beautifully for a fruit sando recipe too.
Servings: 2 sandwiches
Ingredients
- 4 large eggs
- 2 tbsp Japanese mayonnaise (Kewpie preferred)
- 1 tsp sugar
- 1 pinch salt
- 2 slices Japanese milk bread (shokupan)
- Butter, for spreading
Instructions
- Place eggs in a saucepan and cover with cold water. Bring to a boil, then lower heat and simmer for 10 minutes.
- Transfer eggs to ice water until cool enough to handle. Peel carefully.
- Mash three eggs in a bowl with mayonnaise, sugar, and salt until creamy but with small chunks.
- Slice the remaining egg in half. Set aside for presentation.
- Spread a thin layer of butter on the bread slices.
- Spoon the egg mixture onto one slice of bread, smooth it evenly, then top with the halved egg.
- Close with the second slice of bread. Trim crusts if desired for a neater look.
- Cut the sandwich in half to reveal the egg. Serve immediately.