tamago mayo sando illustration (instagram.com/xp11)
In Japan, sando is a word for a sandwich or sandwich. Sando is not only available with sweet fruit cut variants, but there are also salty ones. One of them is sando tamago mayo.
The sandwich is made from a mixture of soft white bread with eggs and mayonnaise. Actually, sando is made using shokupan white bread which tends to be soft and slightly sweet because it is made from milk. However, you can still make tamago mayo sando with other types of white bread, really.
With only plain bread, eggs, mayonnaise, and spices, you can already practice the tamago mayo sando recipe as a stock and breakfast menu. If interested, see the full recipe below, OK?
1. Prepare the materials needed
white bread illustration (freepik.com/azerbaijan_stockers)Materials:
- 5 eggs
- 4 pieces of white bread
- 5 tbsp mayonnaise
- 1/2 onion, finely chopped
- 1 tsp salt
- 1 tsp granulated sugar
- 1/4 tsp ground pepper
- enough plastic wrap
2. Boil and grind some eggs
illustration of boiling an egg (pexels.com/Klaus Nielsen)Prepare a medium-sized saucepan filled with water, then carefully add the eggs. Boil the eggs until the water starts to boil. If the water starts to boil, turn down the heat and boil the eggs for 10 minutes until cooked.
Next, put all the eggs that have been boiled into a container filled with water. Leave it for about 5 minutes and peel it off. Then, take 4 eggs and leave a whole egg to be placed in the middle of the white bread.
3. Mix the mashed eggs with mayonnaise
illustration of making tamago mayo sando (instagram.com/cookingforprin) Cut in half the four previously peeled eggs. Then, separate the egg yolks and egg whites.
After that, put the egg yolks in a bowl, then mash them using a fork. Then, coarsely chop the egg white and mix it into the bowl with the egg yolks.
Next, add mayonnaise, salt onions, sugar and ground pepper to the eggs. Stir all ingredients until well blended. To make it even more delicious, you can add sliced green onions to this egg and mayonnaise mixture.
4. Arrange the egg and mayonnaise mixture on the white bread
illustration of making sando tamago mayo (instagram.com/cookingforprin) To make the results neater and easier to wrap, cover the white bread with plastic wrap first. Take a sheet of white bread that has been trimmed on the side, then brush the surface with two tablespoons of the egg and mayonnaise mixture.
After that, take one whole egg that was set aside earlier, cut it in half, then place one piece in the middle of the white bread. Cover the entire surface with two tablespoons of the egg and mayonnaise mixture. Then, flatten it out as evenly as possible and cover it with a slice of plain bread, pressing it lightly.
Finally, wrap the sando tamago mayo that you made with plastic wrap underneath. Do the same for the remaining white bread and egg mixture. Make sure the plastic wrap really wraps the sando tightly.
5. Store in the refrigerator, then serve!
illustration of sando tamago mayo (instagram.com/lanifurbank) Put the sando tamago mayo that you have wrapped into an airtight container, then store it in the refrigerator. To make the egg and mayonnaise mixture thicker, let the tamago mayo sit in the fridge for a few hours before serving.
After that, cut the sando tamago mayo in the middle when serving. The combination of eggs and mayonnaise makes it taste creamy, perfect for you to make it as a breakfast menu or lunch box. It's so easy, right?
(irp/Maz)