A staple of Japanese convenience stores, tamago sando is made by mashing soft-boiled eggs with mayonnaise and packing them between soft, crustless bread. Keeping the yolk slightly creamy gives the sandwich its signature soft bite.
Gently lower the eggs into boiling water and cook for 9 minutes, then transfer immediately to iced water; this timing keeps the yolk creamy.
Coarsely mash the peeled eggs with a fork and mix with the mayonnaise, mustard, salt and pepper; leave some egg pieces visibly chunky.
Spread a thin layer of butter on one side of each bread slice, pile the egg salad thickly and close with the second slice. Trim the crusts and cut the sandwich in half.
Transfer the eggs to iced water right after boiling, otherwise a grey ring forms around the yolk. Wrapping the sandwich in cling film and chilling it for 10 minutes before slicing gives a cleaner cut. Allergens: contains egg, wheat (gluten), milk and dairy.
Swapping the mayonnaise for low-fat strained yoghurt makes the sandwich lighter, though the filling stays slightly looser.
Admin DadaGastro · verified in test kitchenYumurtaları 9 dakika haşlayıp ekledim, sarısı tam kremamsı kaldı; mayonezi azıcık artırdım.
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