Tamago sando
たまごサンド
Japanese egg salad in soft white bread, crusts off — convenience-store perfection you can copy.
Recipe by I Want Some Food · Reviewed by the editorial kitchen. Native name preserved: たまごサンド.
- Prep
- 15 min
- Cook
- 12 min
- Rest
- None
- Total
- 27 min
- Difficulty
- Very easy
- Spice
- No chilli
- Cost
- Cheap nightUnder $8 USD · indicative, not a store price
About
Tamago sando is mashed egg, Japanese mayo, a pinch of sugar and salt, in milk bread with the crusts cut away. The filling should be lush, not dry picnic egg. Konbini versions are famous because the bread is cloud and the egg is cooked right. You can get close at home.
What you'll need
7 ingredients. Tap each one once it's out on the bench.
Ingredients
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
Boil eggs 10 minutes, ice-bath, peel. Mash while warm with mayo, sugar, salt and a drop of milk. It should be spoonable, not chunky-dry.
12 min
Step 2
Butter the bread lightly if you want a moisture barrier. Pile on egg, top, press, and cut the crusts off. Halve.
Nutrition
Per serving · estimate
- Calories
- 480 kcal
- Protein
- 18.7 g
- Carbs
- 31.8 g
- Fat
- 30.8 g
- Saturated fat
- 7.6 g
- Fibre
- 1.6 g
- Sugar
- 5.4 g
- Sodium
- 747 mg
Calculated from canonical ingredient data (USDA FoodData Central averages and equivalent published tables). Estimates only.
Allergens
Informational only. Not a medical guarantee. Cross-contamination happens in real kitchens.
- Eggs
- Wheat
- Vegetarian
Adapt this recipe
The original recipe stays as it is. Personal versions are labelled. Serving changes are simple maths.
Adaptations · 0 / 15 used. Resets 12 November.
Substitutions
Milk bread → The softest white sandwich loaf you can find
Toast it and you have made a different sandwich.
Tips
- Kewpie mayo is the usual. A pinch of MSG is how some shops taste 'more egg'.
- A whole jammy egg in the centre is the photogenic shop version.
History & culture
Convenience stores, kissaten, and station lunches. It is a Japanese sandwich, not an American deli salad that happened to fly.
Yōshoku sandwiches after the war, refined by bakeries and 7-Eleven more than by any chef's manifesto.
Modern adaptation
Provenance: Editorial adaptation.
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips.
How long does Tamago sando take?
27 min all in — 15 min prep, 12 min cook. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 2 sandwiches. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Very easy.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Eggs, Wheat. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Vegetarian.
7 more questionsFewer questions
What does it cost to cook?
Cheap night — about Under $8 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Saucepan, Mixing bowl.
How much salt do I put in?
The recipe lists Salt at ¼ tsp.
How much sugar?
½ tsp of Sugar.
What can I use instead?
Milk bread → The softest white sandwich loaf you can find. Toast it and you have made a different sandwich.
Any tips from this recipe?
Kewpie mayo is the usual. A pinch of MSG is how some shops taste 'more egg'. A whole jammy egg in the centre is the photogenic shop version.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.
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