Japan’s tamago sando gets a heartier build here: creamy mashed-egg salad and a sheet of crisp bacon stacked inside a soft split bun. The eggs boil for just 5 minutes and go straight into ice water, so the yolks stay soft enough to mash into their own dressing along with the mayonnaise, mustard, and a pinch of chili flakes. The bacon trick is worth stealing: press the strips flat with a water-filled pot while they fry, and they cook into one even, sturdy layer that will not slide out when you bite. Ready in about 25 minutes for 2 sandwiches.
Instructions
- 1
Boil 3 eggs for 5 minutes until soft-boiled, then transfer to ice water to cool quickly.
05:00 - 2
Peel the eggs into a bowl and mash with a fork until the yolks turn creamy.
- 3
Add the mustard, mayonnaise, a pinch of chili flakes, and salt. Mix until well combined.
- 4
Lay the bacon side by side in a skillet and press flat with a water-filled pot. Cook over heat until crispy on both sides — it forms one crisp sheet.
- 5
Split a soft bun horizontally into a top and bottom, like a burger bun.
- 6
Lay the crispy bacon on the bottom bun, generously top with the creamy egg mixture, and cover with the top bun.
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Frequently Asked Questions
Why press the bacon while it cooks?
Weighing it down keeps the strips flat and in full contact with the pan, so they crisp evenly into a single sturdy layer for the sandwich.
How do I get soft-boiled eggs that peel cleanly?
Boil for 5 minutes, then shock in ice water. The cold stops the cooking and contracts the egg from the shell, so it peels in big pieces.
Can I prep the egg mixture ahead?
Yes — the mashed egg salad keeps in the fridge for up to 2 days. Crisp the bacon and toast the bun fresh so the sandwich doesn’t go soft.