Preparation

• Place the cold eggs in a medium saucepan and cover completely with warm water.
• Bring the eggs to a rolling boil, then turn the heat down to a gentle simmer. Simmer for 10 minutes.
• Quickly remove from boiling water and plunge the eggs into a bowl of ice water.
• Crack eggs slightly after 5 minutes wait time, then sit for the remaining 10 minutes. Alternatively, peel under running water.
• Separate the yolks from the whites and whip the yolks with Kewpie mayonnaise, salt, sugar, and a pinch of pepper.
• Chop cooked egg whites into small cubes and fold into the yolk mixture.
• Lay four slices of bread on a cutting board and slice off the crusts.
• Butter the bread, spread a thick layer of egg salad onto two slices, and add soft boiled egg if desired.
• Top with remaining buttered slices and slice the sandwiches diagonally.