Tomago Sandwich

Tamago Sandwich

Prep Time


Cook Time


Serving Yield

2 – 4

This incredible Tamago sandwich (Japanese organic egg salad) from the amazing Morgan Berrington of @forkmylifechi, is sure to provide an exotic, yet down home taste that will satisfy the most sophisticated of palates and yet simple of appetites.


5 Farmers Hen House eggs

1/4 kewpie mayo

1 scallion, green part only slice

1/4 tsp dijon

4 slices white bread (texas toast preferably)

salt and black pepper


Step 1

Bring a large pot of water to boil

Step 2

Using a marker, mark two eggs with an “X”

Step 3

Set up to separate bowls with ice and water (ice bath to cool your eggs)

Step 4

Cook the eggs for 6 minutes and remove the 2 eggs with the “X” on them. Place these in the ice bath. These are the soft boiled eggs.

Step 5

Cook the remaining 3 eggs for 6 additional minutes. Then place them in a separate ice bath. These are the hard boiled eggs.

Step 6

Chop the 3 hard boiled eggs into small pieces. Add kewpie mayo, scallions and dijon mustard. Season with salt and pepper. Set aside.

Step 7

Lay the pieces of Texas toast on a cutting board.

Step 8

Cut your soft boiled in half lengthwise (the long way). Season with salt. Place the eggs cut side on one slice of bread. You want the fatter ends touching each other in the center of the slice. The pointer end of the egg should be going out towards the crust. You will have two sandwiches and each sandwich will have one egg (two halves).

Step 9

Next cover the soft boiled egg with the egg salad. You want to make sure the soft boiled egg is covered and the egg salad goes out to the edges of the bread.

Step 10

Top the sandwiches with the remaining slices of bread.

Step 11

Using a serrated knife cut off the crusts that are parallel to the soft boiled eggs. Next slice the sandwiches into thirds, going through the soft boiled eggs crosswise. You want to get a cross section of the jammy egg. Top with extra scallions and serve!