00:00Missing those egg sandwiches from Japanese convenience stores? Creamy eggs folded into
00:04the signature mayo mixture, creating the resistible silky texture you've been dreaming about.
00:09For a printable version of this recipe, visit my website. Just google Tamagosando sudachi to find me.
00:15Let's start with 4 hard boiled eggs. I find 10 minutes of boiling is best. The whites are set,
00:21but the yolks have that gorgeous creaminess that'll make your filling extra special.
00:25Now, instead of roughly chopping like you might be tempted to do,
00:28we're going to use a gentle mashing technique with a flat spatula.
00:33By the way, if you have trouble peeling eggs, I find soaking them in a bowl of ice-cold water
00:37for 5 minutes, then peeling them under a light stream of browning water helps separate egg
00:42from the shell more easily. Just make sure you dry them thoroughly to prevent a watery filling.
00:48Okay, this is looking good, so next I'm gonna add just quarter teaspoon of salt and eighth teaspoon
00:54of fresh ground black pepper. Mix it gently, then fold in 4 tablespoons of Japanese mayonnaise
01:05and one teaspoon of honey. Continue mixing until it becomes a sticky, cohesive texture that holds
01:13together perfectly in the sandwich. And speaking of Japanese mayonnaise, if you're wondering what makes
01:18it special, it has more egg yolk than western varieties. That's what gives it the unique creamy,
01:24smooth texture we all love. If you can't find it, you can use regular mayo instead.
01:29Keep mixing until the mixture becomes sticky and well combined. Once you've achieved that perfect
01:34consistency, pop in the fridge until you're ready to assemble your sandwiches.
01:39For an authentic tamagosando, we want to use shokupan. That's Japanese milk bread that's lighter,
01:45fluffier and slightly sweeter than standard white bread. Next, apply a thin, even layer of softened
01:51batter on one slice of bread. It creates a crucial moisture barrier that keeps the bread from getting
01:57soggy. On the other slice, spread a bit of karashi mustard. It adds this subtle heat that perfectly
02:03balances the richness of the egg and mayo. If you can't find karashi mustard, smooth season works too,
02:09but use it sparingly. We want to complement, not overpower. Spread your egg mixture evenly onto one
02:16slice, creating a slightly mounded centre. This little trick gives you what we Japanese call moidan,
02:23or attractive cut effect. With a classic convenience store look, I've trimmed the crusts. Is this trickly
02:29necessary? Absolutely not. But does it create those iconic clean edges and soft bite of authentic
02:36tamagosando? You bet it does. And here's a little waist knot tip. Don't throw those crusts away,
02:42you can blend them to make homemade panko breadcrumbs for another dish. Place the other slice on top and
02:48gently press down to secure everything. Don't press too firmly though, we don't want to squeeze out
02:55the precious filling. Now for the moment of truth, cut in your sandwich. For that picture-perfect
03:00presentation, use a serrated bread knife with a gentle saw in motion rather than pressing straight
03:06down. And wipe your knife clean between cuts. If you're having trouble getting clean cuts, chill the
03:12assembled sandwich for about 20 minutes first. This stabilises the filling and makes it easier to slice.
03:19Just be sure to wrap it with plastic wrap to stop the bread from drying out.
03:24I heard adding family mods Famichiki to Tamagosando is trending in the travel community, so I grabbed
03:30one to show you this combo for fun. One last thing before we wrap up. These sandwiches are best made
03:36fresh, but you can prepare the egg filling up to two days in advance and store it in an airtight
03:42container in the refrigerator. Just don't assemble the sandwiches until you're ready to eat them.
03:47Even with a butter barrier, the moisture from the filling will eventually make the bread soggy.
03:52Want even more delicious recipes? Grab my free cookbook from the link in the description.
03:59Okay, let's go over the ingredients one more time. And if you're ready to cook,
04:03grab the written instructions by clicking the full recipe box with a picture that's about to pop up
04:08on your screen. Here we go, the link to the full recipe is on the screen for you now. And
04:11if you want
04:12to watch more similar videos, don't miss my lunch playlist popping up on your screen as well.
04:17Thanks so much for watching, and I hope to see you in the next one. Bye.
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