Craving Japan’s Supremely Creamy 7-Eleven Tamago Sando? Try This
It’s one thing from our favourite holiday destination that you can easily recreate at home.
Tamago sandos (Japanese egg salad sandwiches) are everywhere in Japan, but our hearts beat for the 7-Eleven version. Yes, not FamilyMart’s or Lawson’s. 7-Eleven Japan’s version is creamier, tastier and just better than most other egg sandos, and it’s super accessible too — it’s literally around every street corner. But then we come home and find ourselves craving it. What to do? Make our own, of course.
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A good egg salad sando calls for specific bread
The whiter, the softer, the better. Of course, you can use any good ultra-soft white bread that’s available to you. We like the Snow Blanc bread at Four Leaves Bakery for its pillowy smoothness, which makes a version that’s somewhat close to the 7-Eleven sando. Or get yourself a good loaf of shokupan (Japanese milk bread) if you can find some.
More egg yolks than whites
To get that creamy richness in the filling, we use four egg yolks to three egg whites. You can hand over the extra egg white to your neighbourhood gym bro or gobble it while making the sandwich in the name of no waste and extra protein.
The rest is Japanese Kewpie mayo — and only Kewpie ’cos of its distinctly rich, umami flavour (did you know that Kewpie is made exclusively with egg yolks as opposed to whole eggs in regular mayo?) — a pinch of salt and sugar, and some ground black pepper.
Then all you have to do is trim off the bread crust (or not), slather with butter, and slap on that delish egg salad.
7-ELEVEN JAPAN-INSPIRED EGG SANDO
Makes two sandwiches
Ingredients:
4 eggs
¼ cup Kewpie mayo
½ tsp fine sugar
½ tsp fine salt
½ tsp ground black pepper
1 tbsp butter, at room temperature
4 slices soft white bread (preferably shokupan)
Method:
1. Bring a deep saucepan of water to a boil. Gently lower the eggs into the water. Cook for 9 mins.
2. Meanwhile, fill a large bowl with iced water. Once the eggs are cooked, plunge them in the bowl and leave to cool for a few minutes.
3. Peel the eggs and separate the yolks from the whites.
4. Place the egg yolks in a bowl and mash to break them apart. Add the Kewpie mayo, sugar, salt and black pepper, then continue mashing and mixing till well combined.
5. Finely mince three egg whites (reserve the remaining egg white for another use).
6. Add the minced egg white to the egg yolk mixture and mix evenly.
7. Trim the crusts off the bread. Spread one side of each slice with butter. Top one slice, butter side up, with egg salad. Cover with another slice, butter side down. Repeat with the remaining two slices of bread.
8. Cut sandwiches diagonally in half and serve.
Photos: Dillon Tan
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