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 100 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.

Did you make this recipe?

Tag @doobydobap on Instagram and hashtag it #doobydobap dontyuckmyyum

Like this recipe?

Follow us @doobydobap on Pinterest

Recent recipes

Crispy Cheese Gamja-Jeon

Crispy Cheese Gamja-Jeon

Best of both worlds
Kohlrabi Kimchi

Kohlrabi Kimchi

Granted, it's legal and edible
Ginger Pork, Shogayaki

Ginger Pork, Shogayaki

Name a more iconic duo than ginger and pork
Morning Bbang

Morning Bbang

Perfect for a weeknight bake to enjoy in the morning

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!


Recent recipes

Crispy Cheese Gamja-Jeon

Crispy Cheese Gamja-Jeon

Best of both worlds
Kohlrabi Kimchi

Kohlrabi Kimchi

Granted, it's legal and edible
Ginger Pork, Shogayaki

Ginger Pork, Shogayaki

Name a more iconic duo than ginger and pork
Morning Bbang

Morning Bbang

Perfect for a weeknight bake to enjoy in the morning

Hey Doobies, thanks for visiting! Join my mailing list for more delicious recipes and stories.

Processing…
Success! You're on the list.

Comments