Japanese egg sandwich, making tamago-sando
Tamago Sando, the hottest cafe bakery menu. You can enjoy the sweet and moist texture in your mouth
2 serving
Within 30 minutes
혀비네집밥
Ingredients
  • egg
    4ea
  • a plain bread
    2ea
  • Tzuyu
    1T
  • Whipping cream
    6T
  • cooking wine
    2T
  • Sugar
    4T
  • Whole Grain Mustard
    1T
  • Mayonnaise
    1T
Cooking Steps
STEP 1/13
Beat in the egg
STEP 2/13
Add 1T of tsuyu, 4T of sugar, 2T of cooking wine, and 6T of whipped cream
STEP 3/13
Stir with a whisk to mix well
STEP 4/13
When the amount of ingredients (about 300ml) is mixed, strain them through a sieve twice to remove the string.
Filter slowly and rub the bottom of the sieve with chopsticks to filter it out a little faster.
You have to do this to make it soft ^^
STEP 5/13
Grease the square pan slightly and wipe it with a kitchen towel.
Pour in the egg mixture little by little and roll it like an egg roll
(Low heat)
STEP 6/13
If you see a lump in the egg water, it's good to cook slowly by lifting it slightly over the heat
(If you cook it on high heat, the texture gets rough and it burns quickly.)
STEP 7/13
Roll the eggs thick enough and wrap them in a warm state
STEP 8/13
Wrap it tightly with plastic wrap and press it tightly with a heavy side dish container so that the egg roll cools thoroughly without bubbles.
STEP 9/13
Cut the edges of the bread
+ It's good to use milk bread or soft bread for a moist and soft texture. I only have whole wheat bread, so I prepared whole wheat bread
STEP 10/13
Spread whole grain mustard and mayonnaise, respectively
STEP 11/13
Spread the sauce and place the prepared eggs on top
STEP 12/13
Sand and slice the eggs and bread.
Can you feel the thickness? LOL
STEP 13/13
Tamago acid with overwhelming thickness that fills your mouth is complete
+ When you make egg rolls, slowly over low heat!! + Cover with plastic wrap and cool with heavy objects + Spread various sauces such as mayonnaise, butter, cream cheese, and Whole Grain mustard on the bread to your taste.
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