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A top-view photo of the final serving of Tamago Sando on a white ceramic plate. The scrambled eggs are placed between soft slices of toasted white bread, with a light layer of mayonnaise. The sandwich is sliced and served on a marble countertop.

Tamago Sando – Japanese Egg Sandwich

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This Japanese egg sandwich (Tamago Sando) combines creamy scrambled eggs with soft white bread, drizzled with soy sauce and sesame oil for extra flavor. Ready in 10 minutes, it’s a simple, satisfying meal.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 2 servings
Course: Breakfast, Lunch, Snack
Cuisine: Japanese
Ingredients Equipment Method Notes

Ingredients
  

  • 2 slices white bread soft, for sandwich
  • 3 large eggs scrambled
  • 1 tablespoon mayonnaise for creaminess
  • ½ teaspoon sugar to sweeten the eggs
  • 1 teaspoon soy sauce for seasoning
  • 1 tablespoon butter for greasing the pan
  • 1 teaspoon salt to taste
  • ¼ teaspoon black pepper to taste

Equipment

  • Pan For frying the egg
  • Spatula For scrambling the eggs

Method
 

  1. Whisk eggs, sugar, soy sauce, salt, and pepper in a bowl until combined. Set aside.
  2. Melt butter in a pan over medium heat. Add the egg mixture, stirring gently to scramble until soft and creamy.
  3. Toast the bread until lightly golden. Spread a thin layer of mayonnaise on one side of each slice.
  4. Place the scrambled eggs between the slices of toasted bread, forming a sandwich.
  5. Slice the sandwich and serve immediately.

Notes

  • Feel free to add vegetables like spinach or avocado to your sandwich.
  • For extra flavor, sprinkle some sesame seeds or drizzle a little more soy sauce on the eggs.
  • Use whole wheat bread for a heartier version of this sandwich.

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