🥪 Easy Made Japanese Egg Sandwich Recipe – Fluffy, Creamy

Japanese Egg Sandwich Recipe 🍳 Soft-Boiled Perfection | 🍞 Cloud-Like Bread | 💛 Japanese Comfort Classic ⭐️⭐️⭐️⭐️⭐️ (4.9 from foodies and sandwich lovers around the world)

If you’ve ever seen those viral Japanese egg sandwiches (known as Tamago Sando) — the ones with creamy golden yolks nestled in pillowy white bread — you already know: they’re not your average egg salad sandwich.

This Japanese Egg Sandwich is a delicate blend of soft, rich, and creamy eggs layered between crustless milk bread. It’s simple, elegant, and absolutely melt-in-your-mouth delicious — perfect for breakfast, brunch, or a cozy midday bite.

Why You’ll Love This Japanese Egg Sandwich

⏱️ Prep Time: 10 minutes
🍳 Cook Time: 10 minutes
🥪 Serves: 2 sandwiches
💰 Cost: Under $4
💛 Flavor: Lightly sweet, savory, and ultra-creamy
💡 Perfect For: Breakfast, picnics, or quick lunch on the go

Ingredients – Soft, Simple, and So Japanese

• 4 large eggs
• 2 tbsp Japanese mayonnaise (Kewpie preferred)
• Salt and white pepper, to taste
• 4 slices soft milk bread (or white sandwich bread, crusts removed)
• Optional garnish: chopped parsley or chives

How to Make Japanese Egg Sandwich – The Secret’s in the Texture

Step 1: Boil the Eggs

Bring a pot of water to a gentle boil. Carefully add eggs and cook for 9–10 minutes for firm yet creamy yolks. Transfer to an ice bath and cool completely.

Step 2: Make the Creamy Egg Filling

Peel the eggs and separate one yolk to save for garnish. Mash the remaining eggs with a fork until fine and crumbly. Add Japanese mayo, salt, and white pepper. Mix until creamy but not runny.

Step 3: Assemble the Sando

Spread the egg mixture evenly between two slices of crustless bread. Place the extra yolk in the center (for that signature bright yellow look). Top with the second slice of bread and gently press to seal.

Step 4: Slice and Serve

Cut the sandwich cleanly in half or into thirds — revealing that gorgeous creamy center. Serve immediately or wrap tightly and chill before serving (as they do in Japanese convenience stores).

How to Serve Your Japanese Egg Sandwich

🍱 Pack it in a bento box with fruit and tea
☕ Serve alongside green tea or matcha latte
🥗 Pair with miso soup for a light meal
🥢 Or simply enjoy it solo — soft, simple perfection

Why Everyone’s Raving About This Tamago Sando

“It’s so soft and rich — better than any egg salad sandwich I’ve had!”
⭐️⭐️⭐️⭐️⭐️ – Mika T.

“I didn’t know eggs could taste luxurious until I made this.”
⭐️⭐️⭐️⭐️⭐️ – Ryan P.

“The Kewpie mayo makes all the difference. My go-to lunch now.”
⭐️⭐️⭐️⭐️⭐️ – Ava K.

Japanese Egg Sandwich (Tamago Sando) – Soft, Creamy & Irresistibly Simple

The Japanese Egg Sandwich, or Tamago Sando, is a beloved classic found in every Japanese convenience store. Made with fluffy boiled eggs mixed into a creamy, rich filling and tucked between slices of soft milk bread (shokupan), it’s delicate, comforting, and incredibly satisfying. Perfect for breakfast, lunch, or a quick snack — this sandwich proves that simplicity can be pure perfection.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 1 sandwich

Course: Breakfast, lunch, Snack

Cuisine: Japanese

Calories: 370

Ingredients Equipment Method Notes

Ingredients

  

• 4 large eggs
• 3 tablespoons Japanese mayonnaise like Kewpie
• ½ teaspoon Dijon or yellow mustard optional
• Salt and black pepper to taste
• 4 slices Japanese milk bread shokupan or soft white bread
• Butter softened (optional, for spreading)

Equipment

• Saucepan
• Mixing bowl
• Fork or potato masher
• Knife

Method

 

1. Boil the Eggs – Place eggs in a pot of cold water and bring to a boil. Once boiling, reduce heat and simmer for 9–10 minutes. Transfer to ice water and let cool for 5 minutes.
2. Peel and Mash – Peel the eggs and separate 2 yolks (set aside for garnish if desired). Roughly mash the remaining eggs in a bowl.
3. Make the Filling – Add Kewpie mayo, mustard (if using), salt, and pepper to the mashed eggs. Mix until creamy but still slightly chunky. Adjust seasoning to taste.
4. Assemble the Sandwich – Lightly butter the bread (optional). Spoon the egg mixture evenly between two slices. Top with the second slice of bread.
5. Trim and Slice – Trim off the crusts for that signature Japanese look. Slice the sandwich diagonally or into halves.
6. Serve – Enjoy immediately or chill for 10–15 minutes for a refreshing, café-style texture.

Notes

Use Kewpie mayo for authentic flavor — it’s tangier and creamier than regular mayo.

Add a touch of sugar or cream for a softer, custard-like filling.

You can make a 7-Eleven–style version by using finely mashed eggs and spreading a bit of mayo on the outside edges before slicing.

Store in the fridge (wrapped) up to 1 day — best served cold or room temp.

FAQ – Japanese Egg Sandwich Recipe

Note

For true Japanese café vibes, serve your egg sandwich chilled, wrapped in wax paper, and cut with precision. Pair it with an iced matcha or a small fruit salad for the full experience.

Craving more Japanese comfort food? Try Cristal Recipes’ Quick & Easy Japanese Katsu Bowls for a crispy, savory dinner that pairs perfectly with your egg sandwich lunch.