Tamago-Style Egg Sandwiches

Tamago-Style Egg Sandwiches
Yield 4 Sandwiches
Estimated Time , plus resting
Difficulty easy
Special requirements 9"x9" metal cake pan, Non-stick spray, Rimmed baking sheet (optional)

These infinitely customizable, meal-prep friendly sandwiches, inspired by America’s Test Kitchen’s Kimchi Egg Sandwichs, take inspiration from tamago sushi, a savory, slightly sweet rolled egg omelette. Tamago sushi is one of my favorites, and I find the additional flavors pair really well with savory breakfast flavors like cheese and breakfast meats.

For the dashi, I make a batch of Serious Eat’s Basic Japanese Dashi. Don’t worry about having extra, this recipe comes together so fast that I find myself going through the dashi pretty quickly as I keep making more eggs. If you still find yourself with too much, make some miso soup! As described in the America’s Test Kitchen video, the liquid added to the eggs will help to tenderize them. The dashi is light in flavor so doesn’t detract from the overall “egginess” of the eggs but does lend a subtle savoriness to them. The mirin, a Japanese cooking wine, adds slight sweetness, and the soy sauce adds another hit of savoriness and some saltiness. Together, they provide a great set of undertones to the eggs, elevating them without diluting the egg-forward flavor that the original recipe strives for.

The eggs are great fresh out of the oven, and but the real magic of this recipe is how well they keep in the fridge. Once cooled and cut, you can place these in the fridge in an airtight container and they’ll stay for a few days. Reheating is super easy; pop one in the microwave for 60 seconds! To construct sandwiches, because the eggs are super tender, I recommend a soft roll, like brioche or challah, that’s been lightly toasted. Load it up with whatever your favorite condiments and breakfast sandwich toppings! Pictured I’ve got some chopped kimchi, some Canadian bacon, and a slice of melted low-moisture mozzarella. I also find a slice of cheddar cheese, optionally microwaved for about 15 seconds on top of the eggs to melt it, and a slice or two of Taylor ham or Canadian bacon, heated stove-top or likewise zapped for 60 seconds on a paper towel, are great accompaniments.

Tasty, filling breakfast sandwiches in less than 5 minutes every morning; what’s not to love?

Ingredient Amount Procedure
Active: 5 minutes | Inactive: 30 minutes | Rest: 10 minutes
Large eggs 10
Dashi 2/3 cup
Soy sauce 3.5 tsp
Mirin 3.5 tsp
Salt 1 pinch

  1. Preheat oven to 300 degrees, or 275 with convection

  2. Grease the bottom and sides of the cake pan with the non-stick spray

  3. Crack the eggs into a large bowl, add the remaining ingredients and whisk to combine until homogenous. It should be well combined but not frothy; you don’t want to whisk air into the eggs.

  4. Pour the egg mixture into the cake pan

  5. If using convection, bake. If not, put the cake pan onto the sheet pan and add about a cup and a half of water to the sheet pan. This will help regulate temperature swings in the oven.

  6. Bake for 30-40 minutes, testing that a toothpick comes out clean from the center

  7. Let eggs cool in the pan for 10 minutes, then invert the pan onto a cutting board to release the eggs.

  8. Cut into 4 equal sized pieces

  9. Use one slice per sandwich to build your sandwich how you’d like!