Japanese Egg Salad

Boil eggs for exactly 10 minutes for jammy-set yolks, then straight into ice bath for 5 minutes

Peel eggs carefully and roughly chop - keep some chunks for texture

Mix kewpie mayo (FAT), mustard, rice vinegar (ACID), salt (SALT), and generous white pepper (HEAT)

Fold egg into mayo mixture gently. Taste - should be creamy but bright. Adjust seasoning

Toast sourdough until golden, butter generously while hot

Pile egg salad onto toast, garnish with chives and extra crack of pepper