Soft, creamy, and perfectly balanced, this Tamago Sando is Miguel Maestre’s take on the iconic Japanese egg sandwich.
Ingredients:
2 large eggs free range
2 tbsp kewpie mayo
1 tsp cream
1/4 tsp kosher salt
1/4 tsp sugar
2 slices shokupan milk bread
1 tbsp butter room temp mixed with 2 tbsp American mustard (or to your liking however keep mustard 2 to 1
Method:
Prepare an ice bath with a large bowl of cold water and ice
In a saucepan bring water to the boil add eggs in carefully not to crack. Simmer for 10 minutes
Once boiled, place the eggs into the ice bath to cool down. Once cool peel the eggs, run under running water, if needed
Cut eggs in half and separate the whites from the yolks. Dice the whites over a paper towel
Place the yolks in a bowl and use a fork to mash together with the mayonnaise, cream, salt, and sugar until smooth
Gently mix in the diced whites
Butter the slices of bread with butter mustard then add the filling all the way to the edges on one slice of bread
Top with the other slice and press down gently. Trim the crusts (chef’s treat!) and slice in half on a diagonal, or perpendicularly into thirds.
Tip: use an electric knife to cut perfectly.