this video sparks joy

Things like that terrible haiku is why this is my favorite food channel

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

"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.

An Haiku to this episode: You are, after all, Chef John's Tamago Sando With bread to follow...

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!!!!

Pro tip from Jacques Pepin: peel eggs under running water. It's like night and day, especially with super fresh eggs

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).

I love how chef John always finds a way to flex how fresh his eggs are lol

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 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!

This actually popped up as I was boiling eggs for a sandwich!

After all, you are the Marlon Brando of your Tamago Sando..

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.

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 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.

Do not hold that milk bread recipe hostage!!! 😂

That sink though. 😍

Chef John's undying crusade against the egg white omelet will never cease to inspire.

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?

Chef John: Oh, by the way, if you happen to have any msg laying around..." I tell you, I love this guy.

Me: Chef John doing a simple egg sandwich? Also me: Watches the thing from start to finish. :)

Cant wait for that milkbread recipe!

Chef John always upload when I need him. :) Thank you Chef John.

I will just use some Kewpie Mayo from my fridge 😁

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.

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.

I made this for my family exactly along with your milk bread recipe and it was delicious! I really appreciate your videos and techniques.

“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

This is my go-to convenience store breakfast every time I go to 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.

Chef John, you're my favorite recipe source !! Love your recipes and instructions.

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.

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

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.

I just made this after watching your video and im VERY happy with the outcome. Thanks again!

I'm a bit of a potter, I really like the glaze on those bowls.

I've never seen someone steam eggs, honestly I was expecting it to not work. Wow!!

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.

Have made this twice already! My new favorite! Thanks for sharing this! Love it!

I got a lot of easter eggs the kids didn't want. I m making this tonight.

I remember getting these at the train station in Osaka. These are so delicious!

Chef John, again, many thanks for your wonderful recipes and videos.

awesome video! Can't wait to try this. Thank you!

Oh I love egg salad sandwiches, but i have the feeling that this would be a special one! Thanks for the great video!

I love that Chef John always pronounces it "Sammwidge"

I was just looking up recipes for this last night! I think I'll be using this one now.

Wow! I was here I think when you were at 100k or 500k. I’m glad that you are sharing your recipes with some many people now! ❤️

Chef John is a poet And doesn't know it But his feet show it (They're Longfellows)

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.

Thank you especially for the homemade version of Kewpie mayo! I just learned about it about a week ago and this gives me a way to preview the flavor before committing to a whole container. :D

Love your voice, vocabulary, humor, joy, taste...

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!

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 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.

We love Chef John! Tried the Korean street toast and it’s amazing! Now I have to try this! Thank you Chef!

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.

Grate the boiled eggs instead of just mashing them with a fork for significantly fluffier sandwiches.

NOT THE FRESHED BAKED BREAD!!!!!! MAN YOU'RE KILLIN IT OUT HERE! I love egg salad lol

Must try, looks delicious! Thank you!!

If you do it without crust on your bread is it going "Sando Commando?"

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.

I love Chef John, he’s a great teacher !

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.

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!

Wonderful! I truly enjoyed that. I have been fortunate to travel to Japan and one of the first things I do (and will do again) is to go to a convenience store and pick up egg salad sandwiches. I am not kidding, these sandwiches are that good.

I ate this sandwich a lot when I studied abroad in Macau. I forgot about it though, thanks Chef John for bringing back memories. I’m gonna make it

Salad looks yummy chef watching from Hyderabad India 🇮🇳

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!

Something new to attempt and duplicate! Fingers crossed. Another great vid. Please keep them coming. TY.

Love, love, love egg salad!! Can't wait to make this version. 👍

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!

Looks good chef. 👍 I hear a lot of hype about the Japanese egg sandwich would definitely try it.

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 lived in Japan for a year and this was one of my most favorite things to get at the konbini!!!! I am sooo pumped to try this!

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

Gonna me this for lunch tomorrow. But going to add some green onions

Chef John you have the most perfect timing! I was actually planning to snack on some tamago sandos right now😂

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.

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 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.

This was so simple and amazing! Thanks.

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.

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!!!

another freestyle haiku: Egg salad is cool Between two slices o’ bread Refrigerator

This sounds amazing! Thank you so much for sharing!

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...

Not me, I like some big pieces of egg in my egg salad. I make this and have it in a sandwich with kimchi.

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.

Chef John, thanks for the great video. A new bakery just opened that has the milk bread and I just bought my first jar of Kewpie mayo. So I was getting ready to make the sando, but I didn't realize it's supposed to get butter. Wow! If the bread disappoints, I will follow your recipe and make my own. Thanks again.

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!

Chef John also has a cult following!

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.

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!

My favorite version of these sandwiches are the ones with Japanese potato salad! Looks amazing regardless.

I'll put all my eggs in one basket if it goes to you, Chef John!

As soon as he recommended MSG, I thought how happy that would make Uncle Roger!

That looks delicious! Thank you for the recipe.

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!