Japanese Egg Sandwich
Get ready to fall in love with the ultimate Japanese egg sandwich—a soft, creamy, and perfectly balanced bite that honestly just hits every time. This isn’t your average egg salad sandwich… this is a high-protein twist on the classic tamago sando, made with fluffy Japanese milk bread and a rich, velvety filling that feels indulgent but fits right into your everyday routine.
Servings: 1
Calories: 437kcal
Ingredients
- 46 g Liquid Egg Whites
- 3 Large Brown Eggs (Vital Farms)
- 28 g Plain Fat Free Greek Yogurt (Siggi’s)
- Salt & Pepper (to taste)
- 2 g Zero Calorie Sweetener (H-E-B)
- Freeze Dried Chives
- 3.5 g Unsalted Butter (Vital Farms)
- 56 g Japanese Milk Bread
Instructions
Eggs
- Use a microwaveable egg cooker to cook your egg whites for just 20-30 seconds. If you don’t have an egg cooker, add the whites to microwave safe bowl, cover with a lid and repeat same steps. Set aside.46 g (tbsp) Liquid Egg Whites
- Bring a pot of salted water to a boil and add in your three eggs. Cook 2 for 6-7 minutes for a soft jammy yolk and 1 for 7-8 minutes for a medium boil.3 Large Brown Eggs
- When removing, add them to a bowl of ice water to stop the cooking (ensure you know which ones are the soft boiled and which is medium).
Filling
- Cut open the medium boiled egg and add the yolks to a mixing bowl along with the yogurt, salt & pepper, and sugar. Mix until smooth. Then add chives and mix again.28 g (2 tbsp) Plain Fat Free Greek Yogurt, Salt & Pepper, 2 g (0.5 tsp) Zero Calorie Sweetener, Freeze Dried Chives
- Grab the cooked egg whites and chop it all up finely and add to the egg yolk mixture. Mix evenly. You can add more yogurt for a creamier texture.3.5 g (0.25 tbsp) Unsalted Butter
- Grab a thin slice of Japanese milk bread and spread butter to both sides. Add a spoonful of the egg salad to the center. Peel your soft boiled eggs and place in the center.56 g (slices) Japanese Milk Bread
- Then fill in the sides and top with the rest off the egg salad. Top with the second slide of bread.
- Wrap tightly in parchment paper to prevent leaking. Use a very sharp knife to cut down the middle and then dig in.
Video Tutorial
Nutrition Information
Japanese Egg Sandwich
Serving Size
1 Serving
Amount per Serving
Calories
437
% Daily Value*
Fat
20
g
31
%
Saturated Fat
7.5
g
47
%
Polyunsaturated Fat
3
g
Monounsaturated Fat
6
g
Cholesterol
569.4
mg
190
%
Sodium
525.7
mg
23
%
Potassium
324.6
mg
9
%
Carbohydrates
33.2
g
11
%
Fiber
2
g
8
%
Sugar
6.8
g
8
%
Protein
31.1
g
62
%
* Percent Daily Values are based on a 2000 calorie diet.
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe.