Konbi’s Japanese Egg Salad Sandwich: Tamago Sando Recipe · i am a food blog (2024)

FAQs

Why is Japanese egg sandwich so good? ›

What makes this sandwich so unique is the type of bread used. It is not ordinary sliced white bread! Traditionally, Japanese milk bread is used which is a super soft melt-in-your-mouth white bread. The slices are also a bit thicker because of how fluffy they are compared to normal white bread.

Apart from other health benefits, recent research studies on the effects of eggs on our health show that they can also support weight reduction. A boiled egg sandwich is a highly proteinaceous diet that assists in metabolism enhancement. Its thermic effects help your body digest and process all the nutrients faster.

It's not fancy, there are no special ingredients, but it's well balanced, with a bright, fresh flavor, and a texture that spans from rich and creamy to crunchy and fresh. Any good egg salad starts with perfectly boiled eggs with a just-cooked-but-not-chalky yolk and tender whites.

Tamago Sando (卵サンド) literally means "egg sandwich" in Japanese, and it refers to the Japanese version of the egg salad sandwich. Although both sandwiches and egg salad are Western inventions, it's evolved into something uniquely Japanese.

Japanese egg sandwiches are a lot simpler in comparison to American ones. It skips all the extras like butter, ham, onion, bacon, dijon mustard, and so on, opting for just eggs and mayo. The kind of mayo you use is also important! Japanese egg sandwiches will always use kewpie mayo.

Kewpie is made with egg yolks so it's richer.

For starters, Kewpie mayonnaise — which is made with egg yolks and not whole eggs — has a richer, more velvety texture than regular store-bought mayo. It is not surprising, since they use a high proportion of yolks, which give it an egg-forward flavor.

Egg salad is a classic sandwich stuffer, but with gobs of mayo mixed in, it can be high in unhealthy fats, sodium and calories. An average deli egg salad sandwich can have more than 550 calories, 30 grams of fat and 600 milligrams of sodium.

New research shows that eggs may not be as bad for cholesterol as previously thought. Researchers found that eating up to 12 eggs a week did not raise cholesterol levels.

Moreover, eggs can produce melatonin hormone which give you a good night's sleep. The vitamin D in eggs can improve the strength of bones and stimulates the brain cells. Good cholesterol gets stored in the body when eggs are consumed in the evening. Having eggs in the evening is excellent for weight loss too.

Creamy ingredients (mayo, yogurt): These are often the first ingredient to go bad. Always use the sniff test as a quick preliminary check. If you see any signs of separation or watery edges, it's time to discard the salad.

Why does my egg salad taste bland? ›

Stir through and adjust by adding more mayonnaise if you like your egg salad creamier. Why does my egg salad taste bland? The simple reason may be that it's not seasoned enough. Add a little more salt and pepper to taste.

a sandwich; used especially of a Japanese-style sandwich.

The word “Tamago” actually means “egg” in Japanese, or “Tamagoyaki,” a Japanese omelet dish. It is a basic staple in Japan.

What exactly is a katsu sando? “Katsu” is shorthand for “katsuretsu,” which means “cutlet” in Japanese, and “sando” is just the adorable nickname Japanese people gave the word “sandwich.” Essentially, it is Japan's answer to the bologna sandwich.

With eggs that are farmed with strict standards and marked for taste, it's no wonder that eggs here are delicious, nutritious and a popular addition to many meals. Expiration date meaning Each producer of eggs lists the expiration date for flavor, not for when they must be eaten.

The most distinctive characteristic is the use of “raw” eggs. Compared to other countries, eggs in Japan are considered to be much less contaminated by salmonella, one of the causes of food poisoning, and therefore raw eggs can be eaten without worry.

It's slightly more sweet and less acidic than American mayo because it contains rice or cider vinegar rather than distilled white vinegar. Japanese mayo is also a bit richer due to the incorporation of egg yolks, unlike American mayo which uses whole eggs.

No eggs in the world are rated so high in quality as Japanese eggs. In Japan, there is strict hygiene management to prevent the spread of viruses, such as measures to prevent wild birds and small creatures from entering the hen coop, and thorough sanitization of staff as they enter and leave.