Tamago sando

Method

Boil the eggs for 6 minutes until soft-boiled with runny yolks, then cool and peel carefully. Roughly chop the eggs and mix with mayonnaise, sugar, salt and white pepper to create a creamy egg salad. Lightly butter both sides of the bread slices and toast them in a pan until golden and crispy on the outside but still soft inside. Spread a thin layer of English mustard on one slice, then generously spread the tamago mixture, and press the second slice on top firmly. Trim the crusts off at a slight angle to create neat triangular halves, then wrap tightly in cling film for 10 minutes to set. Serve chilled or at room temperature with a damp cloth nearby to keep the bread from drying out.