Egg Sando Filling
Custardy, lush, and decadent. These egg sandos filling is my recreation of my first bite of Japanese 7/11 tamago sandos!
Written by Doobydobap
Japanese Egg Sando Filling
I still remember the utter shock I was in when I had my first tamago sando at 7/11 Japan.
Custardy, lush, and decadent, the tamago sando was so good that I had it for breakfast every morning until the end of my trip.
I wanted to recreate that experience in my recipe, so I hope you enjoy it!
6 ten-minute boiled eggs (4 eggs + 2 egg yolk only)
1 raw egg yolk
1 seven-minute boiled eggs for garnish (optional)
2 tbsp japanese mayonnaise
1 tsp salt
2 morning bbang or white bread
- Place 7 eggs in room temperature water and heat on high.
- The cooking time begins once the water starts boiling. Make sure to take out 1 of the eggs at 7 minute mark if you want to garnish on top.
- Place immediately in a ice bath and let the eggs cool completely before peeling.
- Dice the eggs into small cubes and add the rest of the ingredients.
- Quarter the 7 minute egg for garnish. Enjoy!
Tips & Tricks
I find that adding one raw egg yolk gives the filling a smooth custardy texture! You can opt to substitute with 1 tbsp extra mayonnaise.
Hi, I’m Tina aka Doobydobap!
Food is my medium to tell stories and connect with people who share the same passion. My recipes are a culmination of my experiences. I hope you enjoy recreating them at home, and if you do, make sure to tag me on Instagram!
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