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.

The history of the Japanese egg sandwich can be traced back to the 19th century when tea houses in Japan began serving Western-style sandwiches to their customers. Over time, Japanese chefs added their own twist to these sandwiches, creating unique flavor combinations that are now synonymous with Japanese cuisine.

Egg Salad History

Alas, the person who first mixed mayonnaise with hard-cooked eggs is lost to history. But he or she was most likely French, given the history of mayonnaise. As eggs were ubiquitous and inexpensive, no doubt someone got the recipe down and served it as a salad.

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.

It means that Japanese consumers eat eggs almost every day. Eggs are considered easy to prepare, and in addition to that, eggs are a food with high nutritional value because they contain abundant protein, fat, vitamins, minerals, and other nutrients.

Eggs are a good source of complete protein, but peanut butter on it's own does not contain all the essential amino acids to be complete. If you're having your pb on whole wheat bread, then you will get those additional amino acids, but not if you use white bread for your toast.

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.

In Japan sandwich is written サンドイッチ (sandoicchi) and as Japanese love abbreviating things they commonly shorten it to サンド (sando).

The black eggs, commonly called Kuro-Tamago by the locals, are perfectly safe, although they may smell like sulfur. In fact, eating them is believed to add a few years to your life span – on average, five to seven years! The price for four eggs is ¥500 (as of April 2024).

What is another name for an egg sandwich? ›

I'd probably call an egg sandwich a “breakfast sandwich”. It will probably be fried or scrambled eggs between toast, a bagel, English muffin, biscuit or croissant, contain ham, bacon or sausage and a slice of cheese.

In the 19th century, the adjective "deviled" came to be used most often with spicy or zesty food, including eggs prepared with mustard, pepper, or other ingredients stuffed in the yolk cavity. Similar uses of "devil" for spiced foods include deviled ham and fra diavolo sauce (from the Italian word for "devil").

A popular filling snack with British troops since at least World War I, the "egg banjo" is a sandwich of a runny fried egg between two thick slices of bread (if possible, buttered or with margarine), often accompanied by a mug of "gunfire" (a drink of tea and rum).

They're the same thing. Boiled egg, chopped and mixed with mayo, mustard and whatever else you fancy. Put it between two slices of white bread, and you have the perfect sandwich. But some reason, in the UK, people insist on pairing it with watercress.

It all depends on what the chickens eat as to what their eggs taste like. American egg producers tend to feed a cheap protein lite corn heavy feed. Japanese producers tend to use a feed that is higher in protein both from meal worm and/or fish offal and use a lot of rice bran.

Egg farmers use technology to neutralize salmonella before the eggs reach your table, according to the Japanese Poultry Association. The process includes safe production, washing of the eggs and strict requirements for egg selection.

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.