egg sando

boil ~2 eggs for ~12 minutes on a stove over medium-high heat

cool eggs in cold water for ~2 minutes

drain water and peel eggs

transfer eggs to bowl and mash to preferred texture

mix in ~1/4 teaspoon sugar and ~1/4 teaspoon salt

mix in ~1/8 teaspoon black pepper, ~1/4 teaspoon red pepper flakes, and 2 teaspoon milk

mix in ~2 tablespoon japanese mayonnaise

butter 2 slices of japanese milk bread

spread egg mixture on 1 slice

assemble sandwich and compress lightly with two plates for ~5 minutes

cut crusts off sandwich