Japanese cuisine · Breakfast & Eggs

Tamago Sando

Mashed eggs in Japanese mayonnaise between soft crustless toast – Japan's beloved convenience-store classic.

Ingredients · for 2 servings

• 4 eggs
• 4 slices sandwich bread
• 4 tbsp mayonnaise
• 1 tsp medium-hot mustard
• 1 tsp sugar
• 10g butter
• Salt, pepper

Instructions

1. Add the eggs to boiling water and hard-boil for 9–10 minutes, then shock in ice water and peel.
2. Mash three of the eggs coarsely with a fork and cut the fourth into fine dice – this gives the filling some texture.
3. Stir in the mayonnaise, mustard, and sugar, and season generously with salt and pepper; the mixture should be spreadable but not runny.
4. Cut the crusts off the bread slices with a serrated knife and spread the insides thinly with soft butter – this keeps the bread from getting soggy.
5. Spread the egg mixture evenly, right to the edges, on two slices, cover with the remaining slices, and press down gently.
6. Wrap the sandwiches in plastic wrap and let them rest for 5 minutes, then halve diagonally and serve cut-side up.