Tamago Sando recipe

Name: Recette Tamago Sando
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 6 œufs; 4 cuillères à soupe de mayonnaise japonaise (Kewpie de préférence); 1 cuillère à café de moutarde (facultatif); 1 cuillère à café de sucre; Sel et poivre au goût; 8 tranches de pain de mie moelleux, sans croûte; Beurre ramolli (pour tartiner)

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Portion

4 sando

Preparation time

10 minutes

Cooking time

10 minutes

Tamago Sando is a simple, delicious snack, perfect for a quick lunch, picnic or snack. Enjoy your meal!

Ingredients

6 eggs
4 tablespoons Japanese mayonnaise (Kewpie preferred)
1 teaspoon mustard (optional)
1 teaspoon sugar
Salt and pepper to taste
8 slices of soft, crustless sandwich bread
Softened butter (for spreading)

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Instructions

Cooking eggs :
Place the eggs in a saucepan and cover with cold water. Bring to the boil over medium-high heat. Once boiling, reduce heat and cook for 10 minutes to hard-boiled eggs. Drain the eggs and immediately plunge them into a bowl of iced water to stop the cooking process. Let them cool completely, then shell them.
Mash the hard-boiled eggs in a bowl with a fork until you have small pieces. They can also be coarsely chopped. Add the Japanese mayonnaise, mustard, sugar, salt and pepper. Mix well until all ingredients are well incorporated.
Lightly spread the slices of bread with the softened butter. This helps prevent the bread from becoming soggy.
Spread the egg filling evenly over four of the bread slices, smoothing with a spoon to ensure even distribution. Cover with the remaining four slices of bread to form the sandwiches.
Lightly press the sandwiches to seal them. Cut them in half or quarters as you prefer, diagonally for a classic presentation. Serve immediately to enjoy the soft texture and delicate flavor of tamago sando.

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