Seeing you mash the entire eggs with a fork gave me newfound appreciation for our egg slicer... I mean those things that kind of resemble a lyra or a harp that you just guillotine the egg with. If you get clean slices, you can even grab them all at the same time and turn the slices 90 degrees so that you can simply bring the harp part back down and get ready-made little egg pieces.
Eggs-actly! Growing up, my mother did not allow her sons in the kitchen. I suspect it was a cultural thing. Thankfully my sisters have helped me out since I've been on my own. Following Chef John's recipes has given me the confidence to pursue cooking for more than survival. Thanks to my sisters and Chef John!
I went to visit some relatives of an old ex girlfriend of mine and her aunt served egg salad sandwiches. The were the BEST I had ever had. I couldn't figure out why it was so good. I noticed little pink things in it and asked her for the recipe. She said, " You don't know what's in it?" I said no. She proceeded to tell me she put bacon bits in it. Huh, who would of thought, Bacon and eggs. You have to try it. AMASING!!!!
Actually, the reason why the egg sandos in japan tend to be more yellow is because they feed more nutrients to the chickens that affect the color of yolk, and I believe most use a 1:1 ratio of yolk to egg when making this sandwich. I love that you're making more asian recipes!
I ate about 20 of these sandwiches while in Tokyo because they were so good. The crusts were cut off and had the softest bread - much softer than store bought white bread here in the states. The egg filling was so incredibly creamy and fluffy with a pure egg flavor.
They’re absolutely addictive and I didn’t really eat egg salad very much til I tried them. There was also one that had teriyaki chicken and egg salad- amazing to say the least
"What are you going to do with a bunch of leftover cooked egg whites? That's right, nothing!" I don't know why, but that made me laugh way too hard for how funny it was.
I think I said this on the puddino episode... "The only thing an egg white omelette is good for is showing the person you give it to how much you don't deserve them"
I use a Ricer for the eggs. Nice and fluffy. Also put a boiled medium soft egg in the middle. Looks cute when u cut it in half. A second layer of ham salad is nice and even a third of cabbage Cole slaw takes it over the edge!!! Many Japanese people also use soft butter in place of mayo! Very tasty
Actually, the eggs in Japan have orange yolks which is why their egg salad looks more yellow. The glair or the gelatinous white part surrounding the yolk is more pronounced. The more expensive eggs are prized for this and the intensity of the yolk color. Oh yea, the Japanese do eat raw eggs on hot rice with soy sauce drizzled over it--the soy sauce is absolutely delicious in Japan. Sukiyaki is also dipped in a scrambled raw egg before putting it into your mouth.
Our local Korean bakery here in Northern Virginia makes these (without cutting off the crusts too, but they do wrap in sandwich paper and cut it in half to keep it altogether) and they add pickle relish like my southern grandmother (except she made her own and canned it).
Several years ago I started placing my eggs in a steamer basket and steaming them for 12 minutes followed by an ice bath. Since adopting that method I have never had difficulty peeling the egg. The other hack I use is pushing the peeled egg through a cooling rack placed over a dish. Makes quick work of the initial chopping of hard boiled eggs. Will probably do that and then finish up with the fork as shown in the video. Thank you Chef John. Always enjoy watching your videos and your recipes. Into baking now and looking forward to the bread recipe.
Cute but not haiku because haiku is limited to 17 whatumacallits (seriously cannot remember the word right now, so believe me, not criticizing you here, just sharing information) - yours has 8 too many: an hai ku to this e pi sode you are af ter all chef john's Ta ma go San do with bread to fol low = 25.
@@satinknight7647 Exactly. The line "An haiku to this episode" was an introduction/explanation, not part of the haiku itself. I'll edit it to add a blank line between them. Perhaps that will make it clearer.
Something I always do for more 'elaborate' egg salad sandwiches is to make my actual salad a day before, and on the day itself make some soft boiled eggs as well. I just halve or quarter those on the sandwich before getting the salad on there, so you get some still slightly warm gooey yolks with the nice egg salad.
Exactly. I made hundreds of scotch eggs, so I had to make it easy. A thin stream of cold water, aimed to get it under the membrane below the shell, worked for me.
Just made egg salad with eggs, dijon mustard, kewpie, diced jalapeno, onion and celery, seasoned with salt pepper, garlic powder, chopped fresh dill, and chopped fresh italian parsley. Blew me away.
@@peterandersson3812 Thanks! Actually, my comment was a bit tongue-in-cheek. 😊I make bread all the time and have lots of recipes. I just felt it was a bit mean of Chef John to tantalize us like that with only half the necessaries to complete that lovely sandwich.
I moved to Torrance CA two years ago for a few months. Everything was so unfamiliar, and I wanted to find some comfort food ASAP. Luckily, there was a large Japanese grocery store nearby, so I went in and found all sorts of delicious items to take home to make for myself. (Tofu, veggies, sushi). But when I tell you HOW THRILLED I was to find their sando egg salad sandwiches: my homesickness instantly disappeared! I walked there almost every other day just to buy one. I was so grateful.
Best egg salad tip I ever got...use a potato masher for the eggs. I place it over the whole egg and press. It instantly makes it into the size you did with the fork! Don’t over mash....just squash down a few times. But I’m definitely trying that Mayo! Thanks Chef John!
@@jerryc8978 Good thing you've added those last thumbs-downs, so as to instruct people on which button to press underneath your comment after reading it
I use a very deep bowl and a pastry cutter to break up the eggs, works perfectly. I've seen some Tamago Sando recipes suggest using the plastic mesh bag from onions to pass the eggs through to get the right small texture.
Chef John, outstanding recipe as I am an egg salad junkie, lol, my problem is I can eat 4-6 of these sandwiches at 1 sitting & I'm a 58 yr old Irishman, some Irish chips on the side & I'm set. I'm glad there is no relish in this egg salad, I've seen that
I've been pining for the Japanese classic foods like Karage, Hokkaido Milk Bread (sounds like it might be coming!?), and a standard tomago sando. Thanks for letting me bring Japan home with me, Chef.
Damn , my father must been Japanise ... because in early 90 , I got that kid of sandwiches to school ... but recepy was bit diffrent. 1. 4 cooked eggs 2. spoon of butter & spoon of majo 3. chives 4. finely hacked sweet pickles 5. saly & peper 6. slice of ham 7. tosted bread = Happy kid :)
@@reksiohundson8706 Egg salad is also popular in America. I think these are unique because of the Japanese mayo recipe. But all egg salads are delicious!
Thank you CJ. I love love love egg salad. The only way to cook hard "boiled" eggs is in a pressure cooker. Place eggs on a wrack so they don't sit in the water. When pressure cooker starts to spew, cook the eggs for exactly 6 min. Release pressure and immediately place eggs under cold water. The eggs will almost peel themselves. This method renders PERFECT hard cooked eggs every time. I'm sorry I don't have a smiling emoji to end this message. Stay safe. Bisous de la France
Ya, not so certain how I feel about knock-off Kewpie. That would mean there is someone in Japan trying to turn their Kewpie into Dukes. Or heaven forbid Miracle Whip. And that type of perversion is just too much.
@@rottierumbles9451 no, not really. Chef John is adding some flavorings that either are not there or he's enhancing them. Kewpie is a mayonnaise that is basically very heavy in egg yolks with some Japanese aspects to the flavor. CJ's version sounds really good but I would be happy just using a squeeze of Kewpie from my fridge. I could always add a bit of Sriracha... 😁
I just love the 101 ways to boil an egg. I hear a variety from chefs that I respect (John is no exception) And a side note: John’s ooohhlld sense of humor is delightful, as always.
This is what I find online: Kewpie is a little different than American mayo, because it's made with only egg yolks-not whole eggs-and with rice or apple vinegar and no added salt or sugar. ... But the real secret to Kewpie's cult-following is a healthy dose of MSG.
Best egg salad ever! I used a dozen eggs (10 full eggs and 2 egg yolks). I found with the 12 eggs the the entire mayo recipe was needed. The second time I made the recipe, and knowing I'd use all the mayo, I just added all the ingredients except the eggs to the mayo and mixed well. The only addition to the ingredients was I add a small pinch of MSG. Here's a tip - cooking the eggs in an Instant Pot will give you hard boiled eggs that peel perfectly. I cook mine on high for 5 minutes, let rest in the pot for 5 minutes, and then submerge in ice water for 5 more minutes.
Note: If you bought your Kewpie at a major grocery chain, it was most likely made in California with a completely different recipe than the real thing. Go to an Asian grocer for your Kewpie.
When I see it as an asian store, it's also usually in a really crinkly plastic bag with a lot of stuff printed on it. Interesting that they make it in the US and change the recipe though. Now if I want to buy some, I'll definitely look for where it's made.
@@evanduvall2359 MSG being bad is a myth anyway. It's as bad as any other salt, and some people _might_ be sensitive to it, but double blind tests haven't been able to confirm it yet. It was started to put a bad light on Asian restaurants.
Another reason the egg mix sometimes seems more yellow/orange is because the Japanese feed their chickens with high amounts of carotene (peppers, carrots, chili flakes) so that the resulting eggs have a yolk that's deeper in color and visually more appealing.
Xanthophyll in the chicken feed. Most of your expensive eggs at the grocery store have orange yolks too. Common additive to chicken feed is marigold petals, for that reason.
“Sorry people planning tea parties” 😂😂😂😂. This is perfect though I hard boiled a bunch of eggs for Easter and I’m sick of plain hard boiled eggs for lunch
We used to boil eggs when we were younger to "hunt" them for Easter. Then we came to the US and discovered "cascarones". Look them up. SO much more FUN than boring, heavy, stinky boiled eggs! 😂
Why did this just blow my mind? Edit: I have made a sandwich using a grater. I grated right over the bowl. Super easy and delicious. Will be my go to method.
Cool. Looks delicious. You can make it yellower by adding a dash of turmeric or a few slivers of saffron to the mayo. You can add a savory note (or so-called oomammy) by adding powdered mushroom or powdered sun-dried tomato. Enjoy.
I've eaten many tamago sandos when living in Japan in the 90s. The best were from a small family store close to my train station where I would buy a combo: one tamago sando, one tonkatsu sando and one with tuna salad. The ones from the convenience stores were more convenient than good. Color-wise, these look good. Never seen cayenne on egg salad in Japan.
I’ve watched for years but this is the first video that motivated me to try the recipe. I just love eggs and you changed my life with the steaming method years ago.
I make this too but push the egg through a sieve. It gives the eggs a very fluffy texture. I also make it a bit stiffer and less wet. MSG and sugar is a must. Also I slice mini cukes and place it in between the egg spread on both slices of bread. This way is more traditional.
LOL I am Japanese born and raised! Love egg sandwich 🥪 thank you Chef John I will try your version watch me love it more than the Japanese one LOL! I’m just biased because I like your food… Thank you!😝❤️
On the topic of steaming eggs, bamboo steamers also work well. And on the topic of bread, this goes great with store-bought brioche; a different flavor than shokupan, obviously, but much easier for last minute picnics.
I love Kewpie mayo. My technique for chopping the eggs; I put them in a mixing bowl and I use a pastry blender to dice up the eggs. Update, I just made this since I have so many leftover hard boiled eggs from Easter. It will be what I use from here on out to make egg salad!
Hey John looks great! My father visited Japan before he passed last May and he came back with about four hundred photos of everything from his climb of Mount Fuji to Hiroshima, as well as random vending machines in Tokyo that pop out Tamago as well as Tonkatsu Sandos! The Tonkatsu were hot somehow, even cheeseburgers... Vending machines, it's crazy I know. Anyway I just wanted to thank you for this and I'll be giving it a try soon! Best wishes, Derek.
Chef John, Thank you for the Kewpie style mayo! I also follow another cooking vlog, and the author of that (who is a fan of yours BTW) goes on ad nauseum about Kewpie mayo. I use your steamed egg method and make perfect boiled eggs every time. The only departure from your method is that I use an ice bath for the eggs and check them periodically (which for the container used is about 45 minutes) with an infrared temperature gun. One show that I watched, which showed a commercial egg factory in the UK, went on about how the egg peeled best at 10C (or 50F) and I've found that really is the magic temperature for peeling eggs effortlessly! Thanks again Chef John! You are the best!
If you want to make this truly special and even more Japanese, keep all the ingredients the same, but separate your boiled egg yolks from the whites and WHIP up the yolks! Then fold it in with chopped whites. It makes it so creamy and silky and sweet. Its really what makes the Japanese style so special and different. It's worth the extra 10 mins I promise!
A few points from a ex-pat in Japan .. who is a Chef John fan. 1. Japanese egg yoke is more of a red color, so it's part of the reason they make a darker colored sandwich. 2. Most store get fresh sandwiches 2x a day .. so they are almost always fresh.
Thanks to Chef John for giving us this hybrid recipe. Since coming from Japan, I regularly use the Kewpie Mayonnaise using it in my Egg Salad and Tuna sandwiches. (Don't be afraid of the dashi!) Fun fact, Chef John alluded to how the eggs salad sandwiches look more yellow in the online pictures. They don't have extra yolks, Japanese eggs are freakin' phenomenal and have deeper colored centers.
Hard-boiled eggs, grated them on the side of a cheese grater that's like that of normal grated cheese. If you can, do the same with a nicely charred/grilled onion. mix that with some mayo, stone-ground mustard, S&P, and a dash of vinegar. Serve that on buttered toast and you're golden. I personally hate celery, but many like it, so if that's your thing, grate it as well and add it. I'm trying to recall an app we had in a kitchen from like 13 years back (haze mem as can be expected), crustinis, egg salad(as the above mention), watercress, pomegranate, duck liver pate.
Im hoping tomorrow will be a video for Hokkaido Milk bread aka Japanese Milk bread aka shokupan aka best most softest bread in the world. He probably made a Tangzhong today so he can make the bread. I am overwhelmed with excitement!
Great recipe! I have a personal version of this: it's the same process and ingredients, but adding some surimi sticks, manually chopped until the pieces are about the same size as those of the egg's. The result is stratospherically delicious.
I only ever heard of Kewpie mayo when I began watching Bon Appetit’s TH-cam channel in 2020. What Ontario grocery store sells Kewpie mayo? I’ve never seen it in any store around here...
Easiest way to get the shell off in one peel: put eggs in boiling water. When eggs are hard boiled, tap them with a metal spoon to get cracks all over. When cooled down in cold water, it will come off in one peel!
Ooooh, I never realized that the truly, truly chilled egg salad on slightly dry, cold bread really makes the difference between a homemade versus premade sandwich!
A TIP: PBS airs an NHK Japan series called "Trails to Oishii." Oishii means "delicious." Each episode features a different Japanese food or ingredient. I even drag myself out of bed to see it when aired on Sunday early. You can also go to NHK's website, and watch them at your convenience. They have the milk bread. Also "sauce," tea, wasabi, soy foods, soy sauces, miso, whiskey, Japanese honey, adzuki, soybeans, saki, beautiful fruits, apples, berries, persimmons, radish, other vegetsbles, Asian pears, fish and shellfish, Japanese wines, tofu... everything from the farm fields to the plate. They've also got a series called "Travels in Japan," which they air back-to-back on Sundays, and a new one where a bicyclist visits a different area or village each episode... hardly anything about bicycling (just fine with me!), but lots about the people in each locale, their local products, foods, nature, traditions. etc. You won't find this imitation sandwich on any of their series. LOL!
I went to japan for the first time in 2019. My friends said to go to either 7-11, family mart or this other convenience mart which name escapes me. They said to eat the onigiri and egg salad. at first i was like waaaaaa? but after the first bite I was sold. So damn good and cheap. I remember the sando and the grapes the most lol.
egg salad is one of those things where when it's made right it's amazing and you don't wanna eat anything else....and when it isn't it just tastes bland and meh. looking forward to trying this myself
I hear you! I have been searching for the perfect egg salad and perfect deviled eggs for years. Last year I found the deviled eggs and maybe John's recipe will clinch the egg salad title.
For the last year I’ve been eating bland egg salad because mom’s allergic to eggs and I suck at making it so they buy me the store bought stuf. To be fair I’m lucky to get that
@@sherry2836 When I make deviled eggs I put Banana pepper juice or pepponcini juice or dill pickle juice in the yolks. It gives the deviled eggs a zip. Just a bit though. My deviled eggs are always a big hit and nobody knows how I do it. But now YOU know. It's yummy. I have even put pickled beet juice in before and it made them a wonderful pink color.
@@jerryleroy9187 Thank you, I will have to try the peperoncini juice tip. What other ingredients? Although, I found my fav mix which includes Alouette Garlic and Herb Cheese Spread and some finely chopped pimientos.
Hi Chef John and thanx for all the great information. A tip for peeling hard boiled eggs. Make sure the shells are completely cracked by rolling on a flat surface. Don't pick at the shell, but rather pinch it lightly between your bent index finger and thumb. Many times the entire shell will come off in one to two large pieces.
I use kewpie often and have made a few egg sandwiches with it, however EVEN BETTER is a 50/50 mix of Heinz salad cream and ordinary mayo mixed into the egg.. It's beyond heaven!!!
@@shannonclark8091 The main differences are mayo has 68% oil where as salad cream uses just 22%. Also no raw egg in salad cream the yolks are cooked and thickened into a sauce not unlike the French sauce gribiche. It's a very British sauce Shannon and was often accompanied, as the name suggests, with salad however it's as versatile as mayo I'm sure you could easily find a recipe for it if you're interested or buy it on Amazon maybe another option.
My mom used to make her sandwiches very similar to this but she buttered both sides of the bread and pan fried it to golden brown like a grilled cheese sandwich and used regular Mayo without the sugar and we are Japanese. This was back in the late sixties early seventies. My point... There is nothing new under the sun ☀️ just repeats with a twist. Thank you Chef.
I like to add things like very finely diced raw onion to give a little textural variation. Finely shredded carrot is also good and adds some sweetness without adding raw sugar. The cayenne is on point.
@@MoonChild-po9du Hello, Chef John's Corporate Overlord here. Everyone should be a member. You get special access to the best chef on TH-cam. Click the "Join" button next to subscribe, assuming you've already subscribed...
If you wanted to go the extra yolk route, something to try would be to separate the egg, save the raw whites for something else, then poach the yolk (possibly in the microwave). I have no idea if that would work, but sometimes I feel like an adventure. On the other hand, I like boiled egg whites, chopped, in tossed salads with crumbled bacon.
I will never understand how so many people love egg yolks, especially runny ones, and hate egg whites. I am the complete opposite. No part of an egg should be runny. Yick.
🌟👍🏼. YES YES YES! Runny, slimey, gelatinous goo is gross. Unfortunately my husband is from Japan and he eats raw eggs in rice and not hot rice, leftover rice. 🤢 My grandparents would make me scrambled eggs that were sloppy. I’d hide them in my napkin or squash into the hash browns. LoL
Seeing you mash the entire eggs with a fork gave me newfound appreciation for our egg slicer... I mean those things that kind of resemble a lyra or a harp that you just guillotine the egg with. If you get clean slices, you can even grab them all at the same time and turn the slices 90 degrees so that you can simply bring the harp part back down and get ready-made little egg pieces.
I like that you include even the smallest steps in a simple recipe.
You never know who was less fortunate growing up or even now.
Thanks chef john
Eggs-actly! Growing up, my mother did not allow her sons in the kitchen. I suspect it was a cultural thing. Thankfully my sisters have helped me out since I've been on my own. Following Chef John's recipes has given me the confidence to pursue cooking for more than survival. Thanks to my sisters and Chef John!
Things like that terrible haiku is why this is my favorite food channel
I went to visit some relatives of an old ex girlfriend of mine and her aunt served egg salad sandwiches. The were the BEST I had ever had. I couldn't figure out why it was so good. I noticed little pink things in it and asked her for the recipe. She said, " You don't know what's in it?" I said no. She proceeded to tell me she put bacon bits in it. Huh, who would of thought, Bacon and eggs. You have to try it. AMASING!!!!
zzzzzzzzz
this video sparks joy
🙄😴
😟🙃
Old trick Brother.. you ain't getting away with this.. I'll make sure you get punished for your bad attitude towards USA
@@chetnadethe8172 ehh ?? did i say something offensive ?
Actually, the reason why the egg sandos in japan tend to be more yellow is because they feed more nutrients to the chickens that affect the color of yolk, and I believe most use a 1:1 ratio of yolk to egg when making this sandwich. I love that you're making more asian recipes!
Free range eggs have a brighter, golden color.
I ate about 20 of these sandwiches while in Tokyo because they were so good. The crusts were cut off and had the softest bread - much softer than store bought white bread here in the states. The egg filling was so incredibly creamy and fluffy with a pure egg flavor.
They’re absolutely addictive and I didn’t really eat egg salad very much til I tried them. There was also one that had teriyaki chicken and egg salad- amazing to say the least
"What are you going to do with a bunch of leftover cooked egg whites? That's right, nothing!"
I don't know why, but that made me laugh way too hard for how funny it was.
I think I said this on the puddino episode... "The only thing an egg white omelette is good for is showing the person you give it to how much you don't deserve them"
It's one egg white, what could it cost? $10?
@@phishtrader7744 There's always money in the chicken stand
same
That's the benefit of having a dog... they'll eat the egg whites.
I use a Ricer for the eggs. Nice and fluffy. Also put a boiled medium soft egg in the middle. Looks cute when u cut it in half. A second layer of ham salad is nice and even a third of cabbage Cole slaw takes it over the edge!!! Many Japanese people also use soft butter in place of mayo! Very tasty
I’m lazy, scramble the eggs, cool them down, then chop them up.
Actually, the eggs in Japan have orange yolks which is why their egg salad looks more yellow. The glair or the gelatinous white part surrounding the yolk is more pronounced. The more expensive eggs are prized for this and the intensity of the yolk color. Oh yea, the Japanese do eat raw eggs on hot rice with soy sauce drizzled over it--the soy sauce is absolutely delicious in Japan. Sukiyaki is also dipped in a scrambled raw egg before putting it into your mouth.
Chef John's undying crusade against the egg white omelet will never cease to inspire.
Whoever thought egg whites alone could make an omelet!? A travesty!
Our local Korean bakery here in Northern Virginia makes these (without cutting off the crusts too, but they do wrap in sandwich paper and cut it in half to keep it altogether) and they add pickle relish like my southern grandmother (except she made her own and canned it).
Whats that bakery called? I went to a korean cafe in annandale once...
@@yusufmisdaq146 Breeze Bakery Café on Hummer Rd.
I use bread and butter pickles. I also make a variety with capers and fresh dill.
I love how chef John always finds a way to flex how fresh his eggs are lol
Best not to use the freshest eggs for boiling, they’re difficult to peel. Better that they’re a little older.
Several years ago I started placing my eggs in a steamer basket and steaming them for 12 minutes followed by an ice bath. Since adopting that method I have never had difficulty peeling the egg. The other hack I use is pushing the peeled egg through a cooling rack placed over a dish. Makes quick work of the initial chopping of hard boiled eggs. Will probably do that and then finish up with the fork as shown in the video. Thank you Chef John. Always enjoy watching your videos and your recipes. Into baking now and looking forward to the bread recipe.
An Haiku to this episode:
You are, after all,
Chef John's Tamago Sando
With bread to follow...
Cute but not haiku because haiku is limited to 17 whatumacallits (seriously cannot remember the word right now, so believe me, not criticizing you here, just sharing information) - yours has 8 too many: an hai ku to this e pi sode you are af ter all chef john's Ta ma go San do with bread to fol low = 25.
@@christinabernat6709 I doubt the 'an haiku to this episode' was meant to be part of the haiku, so it's actually correct
Awful
@@satinknight7647
Exactly. The line "An haiku to this episode" was an introduction/explanation, not part of the haiku itself.
I'll edit it to add a blank line between them. Perhaps that will make it clearer.
@@christinabernat6709 *syllables 🌈
Something I always do for more 'elaborate' egg salad sandwiches is to make my actual salad a day before, and on the day itself make some soft boiled eggs as well. I just halve or quarter those on the sandwich before getting the salad on there, so you get some still slightly warm gooey yolks with the nice egg salad.
Pro tip from Jacques Pepin: peel eggs under running water. It's like night and day, especially with super fresh eggs
Absolutely, so easy.
Exactly. I made hundreds of scotch eggs, so I had to make it easy. A thin stream of cold water, aimed to get it under the membrane below the shell, worked for me.
Just made egg salad with eggs, dijon mustard, kewpie, diced jalapeno, onion and celery, seasoned with salt pepper, garlic powder, chopped fresh dill, and chopped fresh italian parsley. Blew me away.
Add some potato chips on top before closing the sandwich, it’s a game changer. (I prefer ridged)
Dill is a game changer with egg salad!!! That's how we make it at home
Do not hold that milk bread recipe hostage!!! 😂
Chef John is such a tease.
Seriously! I wanted to make this for lunch. The only bread I have on hand is homemade potato bread and that is NOT milk bread, is it? I'm so hongry...
Mynameisandong has a good sandwich bread recipe. I think the video is called "Toast Hawaii". I've made it: really good. Also has milk.
@@peterandersson3812 I will definitely look it up, thank you for the tip!
@@peterandersson3812 Thanks! Actually, my comment was a bit tongue-in-cheek. 😊I make bread all the time and have lots of recipes. I just felt it was a bit mean of Chef John to tantalize us like that with only half the necessaries to complete that lovely sandwich.
I moved to Torrance CA two years ago for a few months. Everything was so unfamiliar, and I wanted to find some comfort food ASAP. Luckily, there was a large Japanese grocery store nearby, so I went in and found all sorts of delicious items to take home to make for myself. (Tofu, veggies, sushi).
But when I tell you HOW THRILLED I was to find their sando egg salad sandwiches: my homesickness instantly disappeared! I walked there almost every other day just to buy one. I was so grateful.
After all, you are the Marlon Brando of your Tamago Sando..
Ah! You beat me by seven minutes!
You must be the Uzaki Naruto of seven minuto.
MARLON BRANDO! THE GREATEST ACTOR EVER!💪👊🐯🐯🐯👑👑👑
noice
Eat enough eggs and you’ll eventually look like him, too :-)
Edit: don’t forget to stuff two in your cheeks when doing dialogue
@@jonathannagel7427 I coulda eaten a contenda
Best egg salad tip I ever got...use a potato masher for the eggs. I place it over the whole egg and press. It instantly makes it into the size you did with the fork! Don’t over mash....just squash down a few times. But I’m definitely trying that Mayo! Thanks Chef John!
Me: Chef John doing a simple egg sandwich?
Also me: Watches the thing from start to finish. :)
I laugh every time I watch this man cook a simple egg, but he is so informative it makes for a fun video
Chef John doing a simple egg sandwich takes it to a whole new level. 👍
Yeah, that’s me, too. 🤷🏼♂️
Chef John: Oh, by the way, if you happen to have any msg laying around..."
I tell you, I love this guy.
Surely I'm not the only one replying and nodding my head (i.e. talking to my screen) when Chef John says cool things in his videos?
And he says things with that forced moronic down speak on every sentence. He'd have tons more followers if he spoke like an educated adult. 👎👎👎👎🤪
@@jerryc8978 Good thing you've added those last thumbs-downs, so as to instruct people on which button to press underneath your comment after reading it
@@niamhoconnor8986 Nice! It certainly helped me to choose the thumbs down. 😊
Simplify, simplify, simplify. Love this sandwich, Chef John and love your voice. Thanks for sharing this recipe with all of us.
I use a very deep bowl and a pastry cutter to break up the eggs, works perfectly. I've seen some Tamago Sando recipes suggest using the plastic mesh bag from onions to pass the eggs through to get the right small texture.
Thanks for sharing that excellent tip about using the pastry cutter.
NOT THE FRESHED BAKED BREAD!!!!!! MAN YOU'RE KILLIN IT OUT HERE! I love egg salad lol
Chef John, outstanding recipe as I am an egg salad junkie, lol, my problem is I can eat 4-6 of these sandwiches at 1 sitting & I'm a 58 yr old Irishman, some Irish chips on the side & I'm set. I'm glad there is no relish in this egg salad, I've seen that
I'd much rather have a pickle on the side, than relish in the salad.
@@emanonfox1709 I agree 100% my friend, no relish in any egg .salad
Wow, another egg salad junkie in the world...and what a world it is😋
Ty friend
I've been pining for the Japanese classic foods like Karage, Hokkaido Milk Bread (sounds like it might be coming!?), and a standard tomago sando. Thanks for letting me bring Japan home with me, Chef.
What is Karage?
@@kevincinnamontoast3669 japanese style fried chicken.
Damn , my father must been Japanise ... because in early 90 , I got that kid of sandwiches to school ...
but recepy was bit diffrent.
1. 4 cooked eggs
2. spoon of butter & spoon of majo
3. chives
4. finely hacked sweet pickles
5. saly & peper
6. slice of ham
7. tosted bread
= Happy kid :)
@@reksiohundson8706 Egg salad is also popular in America. I think these are unique because of the Japanese mayo recipe. But all egg salads are delicious!
@@CoinRingsUSA its just karaage, not karaage chicken.
Chef John always upload when I need him. :)
Thank you Chef John.
Thank you CJ. I love love love egg salad. The only way to cook hard "boiled" eggs is in a pressure cooker. Place eggs on a wrack so they don't sit in the water. When pressure cooker starts to spew, cook the eggs for exactly 6 min. Release pressure and immediately place eggs under cold water. The eggs will almost peel themselves. This method renders PERFECT hard cooked eggs every time. I'm sorry I don't have a smiling emoji to end this message. Stay safe. Bisous de la France
I will just use some Kewpie Mayo from my fridge 😁
Ya, not so certain how I feel about knock-off Kewpie.
That would mean there is someone in Japan trying to turn their Kewpie into Dukes. Or heaven forbid Miracle Whip.
And that type of perversion is just too much.
Yuck
yeah idk why he made a knockoff when it's very easy to get the real stuff
So if you just use Kewpie Mayo you don't need to add all that stuff to reg mayo right?
@@rottierumbles9451 no, not really. Chef John is adding some flavorings that either are not there or he's enhancing them. Kewpie is a mayonnaise that is basically very heavy in egg yolks with some Japanese aspects to the flavor. CJ's version sounds really good but I would be happy just using a squeeze of Kewpie from my fridge. I could always add a bit of Sriracha... 😁
A little trick my grandmother does is add a small pinch of turmeric to egg and chicken dishes. Brighten and deeper golden egg salad.
That sink though. 😍
I know right???😍
This actually popped up as I was boiling eggs for a sandwich!
I made it! I definitely recommend letting it sit in the fridge. The flavor got less sharp and the texture got creamier. 🥚
Weirdly enough I just boiled 4 eggs for an egg salad sandwich too.
@@Silmerano It's that post-Easter egg craving, lol
it's a sign. Make it and eat it and report back to us
@@CapJackson currently eating. Did my best, but didn't have any vinegar. Still a good egg salad.
Cant wait for that milkbread recipe!
I just love the 101 ways to boil an egg.
I hear a variety from chefs that I respect (John is no exception)
And a side note: John’s ooohhlld sense of humor is delightful, as always.
This is what I find online: Kewpie is a little different than American mayo, because it's made with only egg yolks-not whole eggs-and with rice or apple vinegar and no added salt or sugar. ... But the real secret to Kewpie's cult-following is a healthy dose of MSG.
Kewpie Mayo is AMAZING. I highly recommend
Make sure you get the Japanese version and not the American version. They are different
That description basically says, "They don't add salt, they add salt", because msg is a salt.
@@notahotshot
MSG Is an *organic* salt of a glutamate, not an ionic salt of a chloride. Very different chemically, and flavor-wise.
No thank you will stick to Dukes since I can't eat homemade mayo
Best egg salad ever! I used a dozen eggs (10 full eggs and 2 egg yolks). I found with the 12 eggs the the entire mayo recipe was needed. The second time I made the recipe, and knowing I'd use all the mayo, I just added all the ingredients except the eggs to the mayo and mixed well. The only addition to the ingredients was I add a small pinch of MSG. Here's a tip - cooking the eggs in an Instant Pot will give you hard boiled eggs that peel perfectly. I cook mine on high for 5 minutes, let rest in the pot for 5 minutes, and then submerge in ice water for 5 more minutes.
This is my go-to convenience store breakfast every time I go to Japan!
Do they still make this with cucumber slices? I always loved that crunchy texture and the added flavor.
@@frankrobinsjr.1719 I believe they do, I'm not a fan of cucumbers myself so I usually just went with the regular sandos
Mine is the premium onigiri
@Philip R Another favorite of mine were the big triangle shaped rice/seaweed things. I think they had a filling too...
Ah...it was onigiri!
Note: If you bought your Kewpie at a major grocery chain, it was most likely made in California with a completely different recipe than the real thing. Go to an Asian grocer for your Kewpie.
That is good to know! I got lucky and there is a Japanese grocery near me!
When I see it as an asian store, it's also usually in a really crinkly plastic bag with a lot of stuff printed on it. Interesting that they make it in the US and change the recipe though. Now if I want to buy some, I'll definitely look for where it's made.
@@Oldbmwr100rs Japanese bottle has the checkered bag. American has a picture of a sandwich on it.
Amazon has it too just gotta make sure you get the right one cause they have both. And the one made in the states doesn't have MSG.
@@evanduvall2359 MSG being bad is a myth anyway. It's as bad as any other salt, and some people _might_ be sensitive to it, but double blind tests haven't been able to confirm it yet. It was started to put a bad light on Asian restaurants.
Another reason the egg mix sometimes seems more yellow/orange is because the Japanese feed their chickens with high amounts of carotene (peppers, carrots, chili flakes) so that the resulting eggs have a yolk that's deeper in color and visually more appealing.
Xanthophyll in the chicken feed. Most of your expensive eggs at the grocery store have orange yolks too. Common additive to chicken feed is marigold petals, for that reason.
“Sorry people planning tea parties” 😂😂😂😂. This is perfect though I hard boiled a bunch of eggs for Easter and I’m sick of plain hard boiled eggs for lunch
We used to boil eggs when we were younger to "hunt" them for Easter. Then we came to the US and discovered "cascarones". Look them up. SO much more FUN than boring, heavy, stinky boiled eggs! 😂
thanx for sharing that riveting info
Grate the boiled eggs instead of just mashing them with a fork for significantly fluffier sandwiches.
i do this, too... great tip
@@jeffstanhope4335 Me too, works best!
Why did this just blow my mind? Edit: I have made a sandwich using a grater. I grated right over the bowl. Super easy and delicious. Will be my go to method.
I put them in one of those choppers (Pampered Chef) and leave them in big chunks.
I do this for regular egg salad (to which I also add some dry dill), but chopped is how it's done in Japan.
Cool. Looks delicious. You can make it yellower by adding a dash of turmeric or a few slivers of saffron to the mayo. You can add a savory note (or so-called oomammy) by adding powdered mushroom or powdered sun-dried tomato. Enjoy.
I've eaten many tamago sandos when living in Japan in the 90s. The best were from a small family store close to my train station where I would buy a combo: one tamago sando, one tonkatsu sando and one with tuna salad. The ones from the convenience stores were more convenient than good. Color-wise, these look good. Never seen cayenne on egg salad in Japan.
I miss tonkatsu sando
look at that bread, beautiful. also, how come no one calling to put your voice in commercials or movies yet is beyond me. love love love your voice.
I'm a bit of a potter, I really like the glaze on those bowls.
I love the shapes too. Hard to find.
I'm a bit of a potter too. I'm smokin' one right now in fact.
I love random comments like this. I appreciate your observation. 😄
I’ve watched for years but this is the first video that motivated me to try the recipe. I just love eggs and you changed my life with the steaming method years ago.
I got a lot of easter eggs the kids didn't want. I m making this tonight.
You don’t know how lucky you are!!!
Yummy food, Thanks for sharing.
I love that Chef John always pronounces it "Sammwidge"
I make this too but push the egg through a sieve. It gives the eggs a very fluffy texture. I also make it a bit stiffer and less wet. MSG and sugar is a must. Also I slice mini cukes and place it in between the egg spread on both slices of bread.
This way is more traditional.
LOL I am Japanese born and raised! Love egg sandwich 🥪 thank you Chef John I will try your version watch me love it more than the Japanese one LOL! I’m just biased because I like your food… Thank you!😝❤️
I made this for my family exactly along with your milk bread recipe and it was delicious! I really appreciate your videos and techniques.
If you do it without crust on your bread is it going "Sando Commando?"
😂😂😂😂😂
Yes
On the topic of steaming eggs, bamboo steamers also work well.
And on the topic of bread, this goes great with store-bought brioche; a different flavor than shokupan, obviously, but much easier for last minute picnics.
I love Kewpie mayo. My technique for chopping the eggs; I put them in a mixing bowl and I use a pastry blender to dice up the eggs. Update, I just made this since I have so many leftover hard boiled eggs from Easter. It will be what I use from here on out to make egg salad!
I also use a pastry blender for dicing my eggs, it’s the best way.
Hey John looks great! My father visited Japan before he passed last May and he came back with about four hundred photos of everything from his climb of Mount Fuji to Hiroshima, as well as random vending machines in Tokyo that pop out Tamago as well as Tonkatsu Sandos! The Tonkatsu were hot somehow, even cheeseburgers... Vending machines, it's crazy I know. Anyway I just wanted to thank you for this and I'll be giving it a try soon! Best wishes, Derek.
I've never seen someone steam eggs, honestly I was expecting it to not work. Wow!!
Chef John, Thank you for the Kewpie style mayo! I also follow another cooking vlog, and the author of that (who is a fan of yours BTW) goes on ad nauseum about Kewpie mayo. I use your steamed egg method and make perfect boiled eggs every time. The only departure from your method is that I use an ice bath for the eggs and check them periodically (which for the container used is about 45 minutes) with an infrared temperature gun. One show that I watched, which showed a commercial egg factory in the UK, went on about how the egg peeled best at 10C (or 50F) and I've found that really is the magic temperature for peeling eggs effortlessly! Thanks again Chef John! You are the best!
If you want to make this truly special and even more Japanese, keep all the ingredients the same, but separate your boiled egg yolks from the whites and WHIP up the yolks! Then fold it in with chopped whites. It makes it so creamy and silky and sweet. Its really what makes the Japanese style so special and different. It's worth the extra 10 mins I promise!
A few points from a ex-pat in Japan .. who is a Chef John fan.
1. Japanese egg yoke is more of a red color, so it's part of the reason they make a darker colored sandwich.
2. Most store get fresh sandwiches 2x a day .. so they are almost always fresh.
Thanks to Chef John for giving us this hybrid recipe. Since coming from Japan, I regularly use the Kewpie Mayonnaise using it in my Egg Salad and Tuna sandwiches. (Don't be afraid of the dashi!) Fun fact, Chef John alluded to how the eggs salad sandwiches look more yellow in the online pictures. They don't have extra yolks, Japanese eggs are freakin' phenomenal and have deeper colored centers.
Hard-boiled eggs, grated them on the side of a cheese grater that's like that of normal grated cheese. If you can, do the same with a nicely charred/grilled onion. mix that with some mayo, stone-ground mustard, S&P, and a dash of vinegar. Serve that on buttered toast and you're golden. I personally hate celery, but many like it, so if that's your thing, grate it as well and add it.
I'm trying to recall an app we had in a kitchen from like 13 years back (haze mem as can be expected), crustinis, egg salad(as the above mention), watercress, pomegranate, duck liver pate.
Im hoping tomorrow will be a video for Hokkaido Milk bread aka Japanese Milk bread aka shokupan aka best most softest bread in the world. He probably made a Tangzhong today so he can make the bread. I am overwhelmed with excitement!
Wait until Friday, my friend.
Fun fact: some sandwiches in Japan are advertised as "sand sandwiches", because "sando" is both how they shorten "sandoichi" and how they say "sand".
Oh I love egg salad sandwiches, but i have the feeling that this would be a special one! Thanks for the great video!
Thank you for the video. I'm a 100% japanese,, grew up in Japan. But to be honest, I've naver made a Tamago sando in my life! I'll try it myself!
Chef John is a poet
And doesn't know it
But his feet show it
(They're Longfellows)
Oh, wow, I haven't heard that one in like a decade.
@@KoyasuNoBara Make em rhyme every time.
Now that one is going back a long long ways. LOL
shhhhh
Great recipe! I have a personal version of this: it's the same process and ingredients, but adding some surimi sticks, manually chopped until the pieces are about the same size as those of the egg's. The result is stratospherically delicious.
If you don’t have Kewpie mayonnaise in your fridge, you’re not living right.
I only ever heard of Kewpie mayo when I began watching Bon Appetit’s TH-cam channel in 2020. What Ontario grocery store sells Kewpie mayo? I’ve never seen it in any store around here...
@@HRHDMKYT I live in Ontario zehrs has it here in guelph but it might be hard to find in a small town
Sam The Cooking Guy would approve this. He's been crazy about this for last 15 years or so and still is
@@HRHDMKYT Oh COME ONNN.... the place is filled with asians and you can't find it?
It's in the big chain supermarkets here in Australia.
That Marie Kondo reference certainly sparked joy in me!
Salad looks yummy chef watching from Hyderabad India 🇮🇳
Easiest way to get the shell off in one peel: put eggs in boiling water. When eggs are hard boiled, tap them with a metal spoon to get cracks all over. When cooled down in cold water, it will come off in one peel!
I remember getting these at the train station in Osaka. These are so delicious!
Ooooh, I never realized that the truly, truly chilled egg salad on slightly dry, cold bread really makes the difference between a homemade versus premade sandwich!
A TIP: PBS airs an NHK Japan series called "Trails to Oishii." Oishii means "delicious." Each episode features a different Japanese food or ingredient. I even drag myself out of bed to see it when aired on Sunday early. You can also go to NHK's website, and watch them at your convenience. They have the milk bread. Also "sauce," tea, wasabi, soy foods, soy sauces, miso, whiskey, Japanese honey, adzuki, soybeans, saki, beautiful fruits, apples, berries, persimmons, radish, other vegetsbles, Asian pears, fish and shellfish, Japanese wines, tofu... everything from the farm fields to the plate. They've also got a series called "Travels in Japan," which they air back-to-back on Sundays, and a new one where a bicyclist visits a different area or village each episode... hardly anything about bicycling (just fine with me!), but lots about the people in each locale, their local products, foods, nature, traditions. etc. You won't find this imitation sandwich on any of their series. LOL!
What are you even saying
They are in like every 7-11 in Japan, albeit with crusts cut off.
thanks for still being there Chef John
I must’ve eaten a thousand egg sandos during my five years in Kobe. Good lord they’re delicious but the best are at Lawson
sando?
Chef John, you're my favorite recipe source !! Love your recipes and instructions.
I went to japan for the first time in 2019. My friends said to go to either 7-11, family mart or this other convenience mart which name escapes me. They said to eat the onigiri and egg salad. at first i was like waaaaaa? but after the first bite I was sold. So damn good and cheap. I remember the sando and the grapes the most lol.
Get an egg salad onigirazu-even better.
@@bryanjensen355 will do. hopefully headed back there as soon as things settle down. thanks.
Lawsons is the last convenience store you're thinking of.
@@petergray2712 thank you. lol it was on the tip of my tongue but couldnt remember.
Just made it
Absolutely delicious 🤌🏻; I added a finely minced shallot as well and it turned out even better!
Mmmm, thanks for the tip.
egg salad is one of those things where when it's made right it's amazing and you don't wanna eat anything else....and when it isn't it just tastes bland and meh. looking forward to trying this myself
I hear you! I have been searching for the perfect egg salad and perfect deviled eggs for years. Last year I found the deviled eggs and maybe John's recipe will clinch the egg salad title.
For the last year I’ve been eating bland egg salad because mom’s allergic to eggs and I suck at making it so they buy me the store bought stuf. To be fair I’m lucky to get that
Just made this and it was a big meh
@@sherry2836 When I make deviled eggs I put Banana pepper juice or pepponcini juice or dill pickle juice in the yolks. It gives the deviled eggs a zip. Just a bit though. My deviled eggs are always a big hit and nobody knows how I do it. But now YOU know. It's yummy. I have even put pickled beet juice in before and it made them a wonderful pink color.
@@jerryleroy9187 Thank you, I will have to try the peperoncini juice tip. What other ingredients? Although, I found my fav mix which includes Alouette Garlic and Herb Cheese Spread and some finely chopped pimientos.
Hi Chef John and thanx for all the great information. A tip for peeling hard boiled eggs. Make sure the shells are completely cracked by rolling on a flat surface. Don't pick at the shell, but rather pinch it lightly between your bent index finger and thumb. Many times the entire shell will come off in one to two large pieces.
I use kewpie often and have made a few egg sandwiches with it, however EVEN BETTER is a 50/50 mix of Heinz salad cream and ordinary mayo mixed into the egg.. It's beyond heaven!!!
What is salad cream?
@@shannonclark8091, apparently like Miracle Whip with more vinegar and less sugar according to Google.
@@shannonclark8091 The main differences are mayo has 68% oil where as salad cream uses just 22%. Also no raw egg in salad cream the yolks are cooked and thickened into a sauce not unlike the French sauce gribiche. It's a very British sauce Shannon and was often accompanied, as the name suggests, with salad however it's as versatile as mayo I'm sure you could easily find a recipe for it if you're interested or buy it on Amazon maybe another option.
I’ve been eating egg salad sandwiches like this since I was a kid... chef John just made it legitimate... I honour you and your milk bread sir...
I'll put all my eggs in one basket if it goes to you, Chef John!
My mom used to make her sandwiches very similar to this but she buttered both sides of the bread and pan fried it to golden brown like a grilled cheese sandwich and used regular Mayo without the sugar and we are Japanese. This was back in the late sixties early seventies. My point... There is nothing new under the sun ☀️ just repeats with a twist. Thank you Chef.
That sounds great, Thank You! I will try that too, actually sounds more like my type of sandwich!🤤🤤🤤
Use extra egg whites to dip pickles in, then in batter, then air fry. Fried pickles and egg salad sandwich! I'm gonna go fix one now.
@dick trickle I put them on the side. But that's a great idea! Next time I'll try them on the sandwich.
Love your voice, vocabulary, humor, joy, taste...
Gonna me this for lunch tomorrow. But going to add some green onions
I like to add things like very finely diced raw onion to give a little textural variation. Finely shredded carrot is also good and adds some sweetness without adding raw sugar. The cayenne is on point.
Chef John also has a cult following!
@@MoonChild-po9du Hello, Chef John's Corporate Overlord here. Everyone should be a member. You get special access to the best chef on TH-cam. Click the "Join" button next to subscribe, assuming you've already subscribed...
Have made this twice already! My new favorite! Thanks for sharing this! Love it!
another freestyle haiku:
Egg salad is cool
Between two slices o’ bread
Refrigerator
Refridgerated would work SO much better there, come on
Terrible
If you wanted to go the extra yolk route, something to try would be to separate the egg, save the raw whites for something else, then poach the yolk (possibly in the microwave). I have no idea if that would work, but sometimes I feel like an adventure. On the other hand, I like boiled egg whites, chopped, in tossed salads with crumbled bacon.
I will never understand how so many people love egg yolks, especially runny ones, and hate egg whites. I am the complete opposite. No part of an egg should be runny. Yick.
🌟👍🏼. YES YES YES! Runny, slimey, gelatinous goo is gross. Unfortunately my husband is from Japan and he eats raw eggs in rice and not hot rice, leftover rice. 🤢 My grandparents would make me scrambled eggs that were sloppy. I’d hide them in my napkin or squash into the hash browns. LoL
@@trishayamada807 I must agree. I cannot eat a runny egg yolk in any form or fashion. It’s repulsive to me.
@@lynnwilhoite6194 👍🏼
@Bo Kuen Tao to me it is, to you it isn’t. Funny hey.
My favorite version of these sandwiches are the ones with Japanese potato salad! Looks amazing regardless.