Boil the Eggs: Hard boil the eggs, cool in ice water, and peel.

Prepare the Egg Salad: Separate yolks and whites. Mash the yolks with mayo, sugar, ketchup, nutmeg, MSG, salt, and pepper. Finely chop the whites and fold them into the yolk mixture.

Assemble the Sandwich: Remove crusts from the bread. Butter one side of each slice. Spread the egg salad on top of the bread, focusing slightly more on the middle for a nice cross section.

Wrap & Rest: Wrap in plastic wrap tightly and let it rest for 5 minutes.

Slice & Serve: Cut in half with a very sharp knife. Remove the plastic wrap and enjoy!

Cook the Eggs: Soft boil 2 eggs and hard boil the remaining 2 eggs. Chill in ice water, then peel.

Make the Egg Salad: Separate the yolks and whites of the hard-boiled eggs. In a bowl, mash the yolks with Kewpie mayo, sugar, ketchup, nutmeg, MSG, salt, and pepper until smooth. Chop the whites finely and fold into the yolk mixture.

Assemble: Leave the crusts on. Butter one side of each slice of bread. Add a generous amount of egg salad to one slice, concentrating more in the center. Place the two soft-boiled eggs horizontally in the middle. Spoon more egg salad between the eggs, around and on top of the eggs to hold them in place. Top with the second slice of bread butter side down.

Wrap & Rest: Wrap the sandwich tightly in parchment paper. Be sure to wrap it so that the eggs will be sliced in half when cutting the sandwich. Place a light plate (or something flat and light) on top and let rest for 5 minutes to help it hold its shape.

Slice & Serve: Slice through the center (the tallest part) for the best cross-section. Serve immediately and enjoy!