Japanese Egg Sando - butt.erhand

Bring a pot of water to a boil and gently drop in the eggs. At the 6 minute mark, take one egg out and plunge it into ice water, peel and place to the side (this is going to be the egg in the center of your sandwich). At the 10 minute mark, take out the rest of the eggs and plunge them into ice water to stop the cooking process. Peel the four 10-min eggs and place in a bowl.
Either with a fork or a knife, break up the four 10-min eggs into small pieces [use a knife if you want a more even texture]. Add in Japanese mayo, sugar, salt and pepper, and mix well until combined. Set aside.
In a pan over low-med heat, melt a tbsp of butter and toast the bread slices. Melt another nob of butter when you’re flipping the bread.
To assemble, place one slide of bread onto a large piece of parchment paper, followed by half of the egg salad mixture. Place your 6-min egg right in the center, followed with the rest of the egg salad mixture on top. Place your 2nd slice of bread on top, wrap up your sandwich with the parchment paper, quite tightly, and leave to set for 5-10 minutes. When you’re ready to serve, cut your sandwich right down the center and watch the egg yolk oozes out.