Recipe

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!

Ingredients

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 

Black pepper 

2 morning bbang or white bread

Directions

  1. Place 7 eggs in room temperature water and heat on high.
  2. 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.
  3. Place immediately in a ice bath and let the eggs cool completely before peeling.
  4. Dice the eggs into small cubes and add the rest of the ingredients.
  5. 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.

Japanese Egg Sando Filling

4 from 133 votes
Recipe by Doobydobap Cuisine: japanese, fusionDifficulty: easy
Servings

2

servings
Prep time

0

minutes
Cooking time

15

minutes

Ingredients

  • 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

  • Black pepper

  • 2 morning bbang, or white bread

instructions

  • 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!

Recipe Video

Notes

  • 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.

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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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