This post will be a first for me and in many ways, I have never been so afraid of publishing a recipe as much as I am of this.
Japan holds a place that’s really close to my heart, and I find myself in a situation where the dearer the thing is to you, the more precious you feel about vocalising your opinion on that subject for fear of criticism.
In this instance, to me, there’s no other egg sandwich that I love more than the ones that I’ve had in Japan. It’s simple, creamy, soft and comforting yet uncomplicated. It is an egg sandwich that’s focused on the humble egg and brought to it’s height.
I’ve read through many recipes, looked at what others have done and after many tests, I finally settled on this version of the recipe which I love.
This is modeled after the egg sandwich you get at 7/11 in Japan where you can find these sandwiches in their refrigerated section. But if you are hoping to try one in Japan, you have to be quick because these babies disappear off their shelves so quickly after they get stocked that I find myself at times hustling for a sandwich alongside the business men rushing to work in the morning. Alternatively, you could just look for a not-so-busy convenience store outlet. 😉
You’ll also noticed that rather than my usual written blog post, I’ve also done a video.
I’ve been tossing around the idea of a video for the longest time and have finally decided to brave it and create one. It has been a learning experience and a first for me and I can’t explain just how precious I feel about it. Whilst it’s not perfect, it is a product of love and effort.
I really really hope you enjoy it and if you do, please share and subscribe to the channel so that I’ll know and will look at doing more videos in the future. 🙂
Things to note:
- My aim of this is to mimic the egg sandwiches at 7/11 so some of the adjustments that I have made are in accordance with that ideal in mind.
- You’ll notice the use of cream in this recipe, if you do not have any cream on hand, you could use milk but use a slightly smaller amount as it’s more fluid. I would recommend sticking with cream, but in a pinch, milk still works and would be a better otpion than omitting it fully.
- The filing is smooth, soft and delicious freshly made, but if you were to make this the night before and refrigerate the sandwich for breakfast, the filling will firm up slightly and resemble closer to that of what you get in Japan.
- To keep the “yolk sauce” to white ratio right, I use 1.5 egg whites. I find that even then the ratio of whites to sauce is a little high and would sometimes even use only the white from 1 egg. The ones at 7/11 has a lower ratio of whites in the sandwich and the white of 1 egg would resemble those sandwiches closer, but feel free to adjust accordingly. Half of the appeal of the sandwich in Japan is the creaminess and that is in part due to the low amount of egg whites in comparison to the yolk “sauce”.
- I dice the egg whites in 2 sizes because for a variation in texture and to give it more body but you could just keep it as the bigger dice if you wish.
- The filling is enough to make 2 sandwiches, but if you are like me and love a super filled sandwich that spills out the sides, then this would be enough for one sandwich.
- Sugar is as important a seasoning as salt. In this recipe, I recommend starting off with a smaller amount of salt (slightly under 1/2 a tsp) and add more to taste.
- I use hot English mustard to give it a spicy kick and acidity but you could use whatever creamy mustard you have on hand. I like using 1/8 tsp because it allows me to taste the mustard without being overpowering, but you could use lesser if you wish or omit it and add cracked black pepper instead.
- Shokupan (a milk bread) is the classic bread that is used but any soft white sandwich bread will suffice.
- The sandwiches at 7/11 are buttered, so to keep inline with my goal, I recommend buttering your bread too. I used unsalted butter so as to not add additional salt to the sandwich and throw the balance off but you could use salted butter, just keep this in mind when seasoning your egg filling.
- If you find it too tiring and hard to slice the crust off the sandwiches after they are formed, you could definitely trim the bread first before assembling the sandwiches. But no matter what, leave the crust on the final sandwich is a no-go for me. It detracts from the overall softness and indulgence of this sandwich.
Japanese Egg Salad Sandwich (Tamago Sando たまごサンド)
What you’ll need
- 2 large eggs, room temperature
- 2 tbsp Japanese Kewpie mayonnaise
- 1/8 tsp english mustard
- 1/2 tsp white sugar
- Scant 1/2 tsp salt
- 1 tsp cream (or milk)
- 2-4 slices of Shokupan (Japanese milk bread loaf) or white sandwich bread
Boil your eggs in a pot of water for 10 mins until they are hard boiled.
Remove the eggs and shock them in cold water to stop the cooking process. Peel the eggs and set aside.
Halve your eggs and remove the yolk from the eggs and place it into a bowl with the mayonnaise, sugar, salt and mustard. Whisk until smooth, add the cream and whisk further until the mixture feels smooth and is slightly lighter in colour.
Taste and season with extra salt and sugar if need be.
Dice the whites of half an egg into cubes and finely dice the whites of one egg. You’ll have the whites of half an egg left over, feel free to dispose of it as you see fit but I suggest just snacking on it whilst making your sandwich. 😉
Add the chopped egg whites to the yolk mixture and use a spoon to mix it gently. (see note above for how many white’s I would usually use) At this point, you could refrigerate your yolk mixture if you are making it the night before and assemble the sandwich in the morning.
Butter 4 slices of bread (for a more “stuffed” sandwich, you can just butter 2 slices to form one sandwich).
Divide the filling between the 2 sandwiches (or place it all on one if you are only making one stuffed sandwich).
Trim the crust off the bread and slice the sandwiches in half into triangles.
Serve and enjoy!