Tamago Sando (Japanese Egg Sandwich)

Ingredients

• 6 large eggs (plus 2 more for soft-boiled egg, if preferred)
• 2 tbsp onion (diced)
• 4 tbsp Kewpie mayonnaise
• 1/2 tsp sugar
• 1/4 tsp salt (or to taste)
• pinch of black pepper
• 4 slices shokupan (milk bread) or brioche (crusts removed or intact)
• butter (for the bread)

Instructions

1. 1

   Add vinegar and salt to a pot of boiling water, reduce the heat, and gently place the eggs into the water (if you plan to add the extra jammy egg in the middle, I recommend marking the shell with a permanent marker).

2. 2

   Prepare a large bowl of ice water. After 10 minutes (6 minutes for the extra jammy egg), immediately transfer the eggs to the ice water bath. Allow the eggs to cool completely, for at least 5 minutes.

3. 3

   Separate the egg yolks and whites. Mash the yolks in a bowl and dice the egg whites (you can also mash them together, but this will result in a fluffier sandwich).

4. 4

   Add the diced egg whites and onion to the bowl, and mix to combine. Add kewpie mayo, sugar, salt, and pepper. Mix together with a spoon until well combined.

5. 5

   Spread the bread slice with butter, and add a generous amount of egg salad (with the jammy egg in the middle, if preferred) and cover with the other slice of bread. Cut the sandwich in half and enjoy!