If you’ve ever visited or known about Japan’s food culture, you will know that this country is a huge pastry and dessert paradise, with unique and flavorful foods that all look aesthetically pleasing. I recently visited Japan and the city is clean and organized, and that is how the people are as well. The people enjoy minimalism, organized-looking things, and sanitary places. The food is almost always presented beautifully, almost too pretty to eat and it’s really an interesting sight to behold.
When in Japan, I found beautiful sandwiches everywhere I went; whether it was the supermarket, a 7-11, or a bakery. There is a sandwich, called the Tamago Egg Sandwich, which is an egg salad sandwiched in between two slices of bread. It is very tasty, especially since I am an egg lover! Some people have elevated the appearance of the sandwich by adding a soft boiled egg, meats, or other vegetables as well. To keep things simple, I made an all-egg sandwich as part of a homemade Sunday brunch. Construction of the egg sandwich is in the video down below and starts at 4:45.
Some of the sandwich contents may ooze out, so many people have wrapped it in plastic wrap or parchment paper before they cut the sandwich, but I didn’t feel the need to use extra wrapping for eating at home. Some people also like to cut the crust off of the bread for aesthetics but I didn’t want to utilize the crusts in another dish or throw them away so I kept them on. Do you see how beautiful this sandwich is? I seriously urge you to try making this Tamago Egg Sandwich!
Tamago Egg Sandwich
yield: 2 sandwiches; 4 sandwich halves
- 4 hard boiled eggs (boiled for 12 min.)
- 2 tbsp. mayonnaise OR 2 tbsp. Greek yogurt
- 1 tsp. mustard
- 2 tsp. relish
- salt and pepper to taste
- 2 soft boiled eggs (boiled for 4 min.)
- 4 slices of white bread, preferably Hokkaido soft bread toast. However, I used Texas Toast.
- Into a medium bowl, add the hard boiled eggs, mayonnaise, mustard, relish, and salt and pepper. Mash with a fork until it is evenly incorporated.
- Cut the soft boiled eggs in half.
- Take a slice of bread and place 2 slices of the soft boiled egg faced down. Pile on the egg-mayo filling on top of the egg and place another slice of bread on top.
- Slice the sandwich in half and chill until ready for serving.
- Repeat the steps for the other sandwich and top with herbs for presentation!
Sandwich can be stored in the fridge up to 2 days in an airtight container but is best eaten fresh as it may become soggy. This sandwich is perfect for a picnic, brunch, during tea time, or eaten as a part of breakfast, lunch or dinner! I hope you all give this recipe a try and show off your sandwich-making skills with friends and family!
*Nutrition facts are estimates