Tamago Sando

Ingredients

• •4 large eggs
• •3 tbsp Japanese (Kewpie) mayonnaise
• •1 tsp heavy cream or milk
• •1/4 tsp sugar
• •Salt, to taste
• •4 slices shokupan (Japanese milk bread)
• •1 tbsp butter, softened

Steps

1. 1.Bring a pot of water to a rolling boil, gently lower in the eggs, and simmer for 10 minutes for a fully set yolk, then transfer immediately to an ice bath to stop the cooking and make peeling easier.
2. 2.Peel the eggs, halve them, and pop out the yolks into a separate bowl, keeping the whites intact.
3. 3.Mash the yolks with the Kewpie mayonnaise, cream, sugar, and a pinch of salt until smooth - this yolk-forward base is what gives tamago sando its rich, almost custardy texture, rather than the chunkier egg salad most people expect.
4. 4.Dice the reserved egg whites and fold them gently into the yolk mixture, keeping some texture rather than mashing everything smooth.
5. 5.Butter both sides of the bread slices all the way to the edges to keep the filling from soaking in.
6. 6.Spread the egg filling generously and evenly on one slice of each sandwich pair, all the way to the edges, then top with the second slice.
7. 7.Wrap tightly and chill for at least 15 minutes before trimming the crusts and cutting in half - this firms the filling enough to cut clean, even slices.