Japanese recipe tamago sando, egg sandwich
Sophie and François
Easily make this famous Japanese egg sandwich very popular in Japan
Prep Time 10 minutes mins
Cook Time 6 minutes mins
Total Time 16 minutes mins
Course Main Course
Cuisine Japanese
1 pan
Transparent food paper
- 2 soft, thick slices of bread
- 1 egg
- 5 g of salted butter
Seasoning
- 1 pinch of sugar
- 1 pinch salt and pepper
- 1 tbsp of Kewpie mayonnaise
- 1 tsp of milk
Cooking of the egg and its preparation
Prepare a bowl of very cold water.Bring water to a boil in a saucepan. Place your egg in a soup spoon and drop it gently into the boiling water. Cook for 7 minutes if you took your egg out of the fridge, otherwise 6 minutes 30 sec if it did not come out of the fridge. Take it out of the water and immediately put it back into cold water. Break the shell slightly in the water.
Wait 10 minutes in the water before scaling.
Cut your egg in half and remove the yolk.
Finely chop the whites with a knife.
Put the yolks in a bowl and mash them with a fork. Add sugar, salt and pepper, mayonnaise and milk.
Mix well until evenly blended.
Preparation of the Japanese sandwich
Lay out some transparent cling film on your work surface. Put your sandwich loaves on it and apply butter. Then place your egg mixture in the center on a piece of bread and leave a margin of about 1 cm on the sides. Feel free to make a small mountain.
Place the other piece of bread on top, then wrap tightly with cling film and place in refrigerator for 20 minutes.
Remove your cling film, cut the crusts with a knife, and cut them in 2. Ready!