Egg salad sandwich

Split the eggs and separate the yolks from the whites, piling the yolks up; neatness does not matter here.

Put the yolks in a medium mixing bowl and mash them well with a fork, not to super smooth.

Work in the mayonnaise, the Dijon, the kosher salt, the onion powder and the freshly ground white pepper.

Add the MSG, work it into the mixture, beat it smooth and set aside.

Coarse chop the whites with a chef's knife across the board, regrouping and scraping, until there are some tiny pieces and some about a quarter inch.

Add the whites to the yolk mixture and fold thoroughly.

Refrigerate at least half an hour, an hour is better, so the MSG can work.

Serve between two slices of Japanese-style milk bread.