Recipe Courtesy of Asian Food Network
Sarah's Asian Myths: Tamago Sando
This crowd favourite may not sound traditionally Japanese, but for many people, a simple convenience store Tamago Sando is a highlight of their trips to the country. Simple ingredients come together with a new technique for creating hard-boiled eggs, that doesn’t involve boiling at all.
- Difficulty: Easy
- Preparation: 10 min
- Cook: 12 min
- Clean up: min
- Steps: 2 steps
- 6 Ingredients
- Difficulty: Easy
- Steps: 2 steps
- 6 Ingredients
- Preparation: 10 min
- Cook: 12 min
- Clean up: min
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Instructions
1. Steam the eggs
Prepare a steaming rack over a pan of simmering water. Alternatively, bring 3cm of water to a boil in a pan.
Place the eggs on the steaming rack, or in the shallow layer of water. Cover the pan and steam the eggs for 12 minutes.
Remove from the pan and allow the eggs to cool naturally. Peel them.
2. Make egg mayonnaise
Chop the eggs up finely, and mix in a bowl with the mayonnaise, salt and sugar.
If using butter, spread a thin layer on one side of each slice of bread.
Sandwich the egg mayonnaise between the bread, buttered side facing in.
Plate and Serve!
Cut the crusts off for a proper Japanese look, and cut in half. Serve!
