Tamago Sando by @hervecuisine

35 min

2 servings

🥚

6

Eggs

🥚

100 g

Mayonnaise

🍬

1 pinch

Sugar

🍚

1 tsp

Rice vinegar

🥛

1 tsp

Milk

🫙

1 pinch

Shichimi togarashi

🧂

Salt

⚫

Pepper

🍞

4 slices

White sandwich bread

  1. Cook
    • Eggs

    Cook the eggs for 15 minutes in boiling water, then cool them in iced water.

  2. Step
    • Eggs

    Separate the yolks from the whites.

  3. Mix
    • Mayonnaise
    • Sugar
    • Rice vinegar

    Pass the yolks through a sieve and mix with the mayonnaise, sugar, vinegar, milk and seasonings.

  4. Chop
    • Eggs

    Chop the whites with a fork and fold them into the cream.

  5. Spread
    • White sandwich bread

    Spread the filling generously onto the bread, close the sandwiches and wrap them in baking paper or plastic film.

  6. Refrigerate

    Refrigerate for 1 hour, then cut in half and enjoy.

Tamago Sando by @hervecuisine

35 min

2 servings

🥚

6

Eggs

🥚

100 g

Mayonnaise

🍬

1 pinch

Sugar

🍚

1 tsp

Rice vinegar

🥛

1 tsp

Milk

🫙

1 pinch

Shichimi togarashi

🧂

Salt

⚫

Pepper

🍞

4 slices

White sandwich bread

Preparation Steps

  1. Step 1/6

    Cook the eggs for 15 minutes in boiling water, then cool them in iced water.

    🥚Eggs

  2. Step 2/6

    Separate the yolks from the whites.

    🥚Eggs
    🔪Knife

  3. Step 3/6

    Pass the yolks through a sieve and mix with the mayonnaise, sugar, vinegar, milk and seasonings.

    🥚Mayonnaise
    🍬Sugar
    🍚Rice vinegar
    🥛Milk
    🫙Shichimi togarashi
    🧂Salt
    ⚫Pepper
    🧺Sieve
    🥣Mixing bowl

  4. Step 4/6

    Chop the whites with a fork and fold them into the cream.

    🥚Eggs
    🍴Fork

  5. Step 5/6

    Spread the filling generously onto the bread, close the sandwiches and wrap them in baking paper or plastic film.

    🍞White sandwich bread
    🧁Baking paper or plastic film

  6. Step 6/6

    Refrigerate for 1 hour, then cut in half and enjoy.

    🔪Knife

Composition

Ingredients

Types

Eggs, Condiments, Baking, Sweeteners, Dairy, Spices, Grains, Bakery

Ingredients

Eggs, Mayonnaise, Sugar, Rice vinegar, Milk, Shichimi togarashi, Salt, Pepper, White sandwich bread

Notes

Mayonnaise (Kewpie mayonnaise ideally), Shichimi togarashi (optional), Salt (to taste), Pepper (to taste), White sandwich bread (ideally shokupan, Japanese milk bread)

Allergens

Eggs, Sulphites, Milk, Gluten

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Nut-Free

Calories

480 kcal

Macro nutrients

Protein: 16g, Carbohydrates: 30g, Fat: 34g, Fiber: 1.5g, Sugars: 5g

Nutritional Information

Minerals

Sodium: 650mg, Calcium: 90mg, Iron: 2.2mg, Selenium: 20µg

Vitamins

Vitamin A: 280µg, Vitamin D: 1.8µg, Vitamin B12: 1.1µg, Folate: 60µg

Preparation

Time Information

Preparation

20 minutes

Cooking

15 minutes

Overall

35 minutes

Difficulty

Level

Medium (2/4)

Steps

6 steps

Equipments

Utensils

Sieve, Fork, Knife, Mixing bowl, Baking paper or plastic film

Appliances

to inform

Type

Type

Type Of Dish

Main Course, Snack

Occasions

Everyday meal, Konbini-style snack

Origin

Source

Platform

instagram

Original Creator

@hervecuisine

Origin

Cuisine

Japanese

Geographic

Japan, Asia

Various

Aspect

Texture

Creamy, Soft, Fluffy

Flavors

Creamy, Savory, Mildly Sweet, Tangy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

refrigerated : 1 day (Wrapped in plastic film or baking paper,Consume within 24 hours for best texture and food safety due to egg and mayonnaise filling)