Tamago sando was very popular a couple of years ago, and since last year, many coffee establishments have added this sandwich to their menu. During COVID-19, this sandwich was one of the meals I ate since it was cheap and very filling.
One packet of tamago sando costs $1; today, they are often paired with coffee and cost $1.50 to $2.
Ever since I moved to a smaller town, it’s been tough to find an excellent tamago sando or any of the foods I typically ate when I lived alone. I decided to be a little crafty and made it my own. Can you imagine if I bought this daily? The cost adds up!
This sandwich has around 350-400 calories, especially the store-bought one. I am unsure about homemade, but let’s estimate it’s the same. I make this sandwich differently from the conventional recipe that uses Kewpie Mayo.
Here’s how I make the fillings:
- Boil two eggs for four sandwiches.
- Heat two tablespoons of butter, and add 50ml of milk and grated cheddar cheese into the pan.
- Make sure to be generous with the cheddar cheese.
- Once the mixture is incorporated, set it aside.
- Add chopped cabbage to the mixture.
- Then, as the eggs are boiled, set them aside and separate the yolk and the whites.
- Mash the yolk and add to the mixture of the creamy sauce with the cabbage; add black pepper to the mixture
- Next, add the chopped egg whites to the mixture
Typically, you toast the bread in a pan, but I was using a toaster. So, I toast the bread first, spread the creamy sauce, and cut it in half while the bread is wrapped in baking paper. There you go—you have an egg sandwich that’s not just one but four of them!