Boil the eggs, cool in ice water, and peel.

Separate yolks and whites. Mash yolks with mayo, sugar, ketchup, nutmeg, MSG, salt, and pepper.

Finely chop the whites and fold them into the yolk mixture.

Remove crusts from the bread. Butter one side of each slice. Spread the egg salad on top.

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

Cut in half with a sharp knife and enjoy.

Soft boil 2 eggs and hard boil the remaining 2 eggs. Chill in ice water and peel.

Separate yolks and whites of the hard-boiled eggs. 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.

Leave the crusts on. Butter one side of each slice of bread. Add a generous amount of egg salad to one slice, concentrating in the center.

Place the two soft-boiled eggs horizontally in the middle and spoon more egg salad around and on top to hold them in place.

Top with the second slice of bread butter side down.

Wrap the sandwich tightly in parchment paper. Place a light plate on top and let rest for 5 minutes.

Slice through the center for the best cross-section and serve immediately.