Japanese Egg Sandwich (Tamago Sando)

I love egg sandwiches, I already said this much. This one is special, possibly the best-ever, or at least in my top three.

In Seoul, I must have bought dozens of tamago sandos at the 7-Eleven inside my university campus, especially around or past midnight, after a night out. And it was not a drunken decision, oh no ! It was one the very expected, high points of the whole night out. I remember the pleasure of slipping between my sheets with one (or two !!) tamago sandos and eating them in peace, silently, careful not to make any noise so as not to wake my roomate up. This is honestly a memory of sheer bliss.

It’s been complicated to try and replicate this sandwich, but as I experimented, I think I’ve gotten as close as it gets to the real thing. The key is in the soft, pillow-like bread, and the mayonnaise you use, which needs to have some tang, but to be sweet too.

My tamago sando is a bit more generous than the 7-Eleven version though, with thicker bread slices and more filling than in the 7-Eleven versions. Feel free to adjust it to your liking !

Korean Breakfast Sandwich (Gilgeori Toast) – Recipe

Ingredients – Advice & key points

  • You also can’t make a Tamago Sando without milk bread. This sandwich is characterized by its softness and fluffiness -that’s what makes it unique and oh-so-comforting. In order to find some milk bread, you can visit an Asian store or a Japanese or Korean bakery if you have one near your location.
  • Either buy Kewpie mayonnaise, or make your own adjusted mayonnaise, adjusting the classic recipe with 2 tbsp vinegar, 1 tbsp sugar and 1 pinch MSG, before adding the oil.
  • You can add toppings on your egg salad to give this sandwich a brighter or fresher taste, such as pickled onions, or scallions. You do you !

Let’s dig into it !

If you’re into authentic Japanese food, check out my Japanese Kare Raisu, or my Teriyaki don !

Difficulty: Beginner Prep Time 20 min Cook Time 10 min Total Time 30 mins
Servings: 2
Best Season: Suitable throughout the year


The fluffiest egg sandwich there is ! This is simply a pillow of joy. And eggs. And mayo. 



  1. Eggs (and mayo if not using ready-made!)

    To a medium pot of boiling water, add your eggs. Cook 9mn, then transfer to cold water, and let it cool.

    While your eggs cook and then cool, make your adjusted mayonnaise (see recipe link and adjustments in description). 

  2. Make your egg salad !

    Peel your eggs. Mash them with a fork until you get a yellow paste with equal-sized small pieces of egg whites in it.   

    Add msg, salt, milk, pepper. Mix. 

    Add your mayonnaise and mix well. Taste and ajust your seasonings if needed. 

  3. Assemble

    Remove your bread slices' crusts with a knife.

    Spread salted butter on each of the 4 slices. 

    Put a good amount of egg sald on 2 of the slices. 

    Add any toppings you like - I added pickled onions - then close each sandwich. 

    Put a small plate, or any stable and slighlty heavy object, on each sandwich for 5 minutes. 

    Remove the plates, slice each sandwich in half lengthwise.

    Et voilà !! You're done !  

Keywords: home made, tamago sando, egg sandwich, Japanese egg sandwich, egg mayo sandwich, street food, comforting

Leave A Comment

Your email address will not be published. Required fields are marked *