Japanese Egg Sandwich & Bread Crust Snack 日本の卵サンドイッチとパンの耳のおやつ
Japanese Egg Sandwich & Bread Crust Snack 日本のサンドイッチ＆パンの耳のおやつ
This classic Japanese egg sandwich, known as tamago sando, is a simple yet irresistible combination of creamy egg filling and soft, fluffy milk bread. Loved in Japan for its delicate texture and comforting flavor, it’s a perfect quick meal for busy days.In this recipe, we also transform the leftover bread crusts into a nostalgic sweet snack—crispy, golden, and lightly sugared—so nothing goes to waste.
Ingredients
Method
- Add 1 tsp of salt and 2 large eggs into a pot with cold water. Turn heat to medium and once it starts boiling, simmer for 12 minutes.
- Then transfer immediately to cold water. When the eggs cool down, gently tap the eggs on the pan to crack the shell, and peel under running water.
- Place the eggs into a bowl and mash them with a fork or knife. Add at least 3 tbsp of Kewpie mayonnaise, 1/2 tsp each of salt and black pepper. If desired, you could also add 1/2 tsp of mustard. Mix everything together well, until it is creamy and smooth.
- Place 2 slices of Japanese white bread on a cutting board. Add the egg filling to 1 slice, and then make the sandwich. Wrap it tightly in plastic wrap, and refrigerate for 5-20 minutes.
- To remove the crusts, cut through the wrap with a sharp knife. Wipe the knife with a moist paper towel each time you cut the bread. Once all the crusts have been removed, slice the sandwich in half. Japanese egg sandwich is done!
- Now make a snack with the leftover crusts. Heat the vegetable oil on high in a pan, waiting until the oil gets hot enough to deep fry.
- Drop in the bread crusts, and deep fry them until they are golden brown. Then quickly remove them from the oil and drain.
- While they are still hot, sprinkle the fried crusts with sugar to taste. Bread Crust Snack is done!We hope you enjoy your "TOKYO FLAVORS, NEW YORK STYLE" meal! Itadakimasu!
Notes
- Perfect for travel & picnics:
Japanese egg sandwiches are often enjoyed on long-distance trains like the Shinkansen, or during picnics in a park. For food safety and the best texture, be sure to use fully hard-boiled eggs. - Adjust the flavor to your taste:
Feel free to add a little more Kewpie mayonnaise if you prefer a richer, creamier filling. Store-bought versions typically don’t include mustard, but at home you can customize—try a small amount of mustard or a pinch of curry powder for a fun twist. - Bread slices should be thick:
Japanese sandwich bread (shokupan) comes in different thicknesses. Thicker slices will give you a more authentic, popular-style egg sandwich as found in Japan. - Before frying the crusts:
If any egg mixture is attached to the crusts, remove it before frying. You can also freeze the raw crusts for later use if you’re not ready to make the snack right away.
