There’s something about that soft summer glow that hugs like a nostalgic memory. As I take in the lighting of these images, flashbacks of laughing and lounging with loved ones knock on the entryway of my conscious mind. Recollections of warm atmospheres; when the sky would transition from periwinkle blue into a vivid amber, then into jewel-like fuchsia, then, like a tinted veil, would cascade into the mysterious abyss of night… (Please excuse me while I stroll down memory lane.)
Anyways! I had an abundance of eggs thanks to Troy (mailman) and his wife, Kelly. I figured, why not make Tamago Sando AKA Japanese Egg Sandwich, because when there’s so many eggs why not use it as an excuse to make all the egg-celent recipes you’ve been meaning to try?
To make for yourself, please scroll onwards for an egg-ceptional sandwich recipe!
Slice the hard-boiled eggs in half and separate the whites from the yolks. Dice the whites. Place the yolks in a bowl and mash with mayo, cream, sea salt, sugar, and mustard.
Fold in the diced egg whites. Season to taste.
Butter each slice of bread, then slice medium-boiled eggs in half. Place two halves, yolk side down into the center of one buttered slice. Repeat with other halved egg on another slice. Top the egg mixture over the halved egg slices, spreading towards the edges of the bread.
Sandwich egg mixture slices with the remaining buttered slices, then press down gently. Trim the crusts off the two sandwiches, then slice down the centers. Enjoy!
Japanese Egg Salad Sando (Tamago Sando for 2):
PREP TIME: 15 MIN
COOK TIME: 10+ MIN
YIELDS: 2 SANDOS
- 6 large eggs, hard boiled (9-10 min)
- 2 large eggs, medium boiled (7-8 min)
- 1/4 cup kewpie mayo
- 2-3 tsp milk or cream
- 1/2 tsp sea salt
- 1 tsp sugar
- 1-2 tsp sweet mustard
- 4 slices shokupan (Japanese Milk Bread)
- Salted butter, room temp
Directions:
1. Prepare an ice bath for the eggs. In a medium saucepan, add just enough water to cover 6 eggs. Bring to boil, then carefully lower the eggs into boiling water. Cook for 10 (for hard boiled), then immediately transfer the eggs into an ice bath (to halt the cooking process), then peel. Repeat the process with remaining 2 eggs and cook for 6-7 minutes (for a medium-soft jammy yolk).
2. Slice the hard-boiled eggs in half and separate the whites from the yolks. Dice the whites. Place the yolks in a bowl and mash with mayo, cream, sea salt, sugar, and mustard. Fold in the diced egg whites. Season to taste.
3. Butter each slice of bread, then slice medium-boiled eggs in half. Place two halves, yolk side down into the center of one buttered slice. Repeat with other halved egg on another slice. Top the egg mixture over the halved egg slices, spreading towards the edges of the bread. Sandwich egg mixture slices with the remaining buttered slices, then press down gently. Trim the crusts off the two sandwiches, then slice down the centers. Enjoy!
For more delicious recipes to create or pair alongside, visit the Kitchen Journal.
