Gourmet egg salad sandwich on milk bread

Variation, Japanese style: crushed eggs dressed with the homemade Kewpie, freshly ground white pepper, pinches of kosher salt, sugar and MSG, with chopped celery and chopped chives in place of onion.

Variation abandoned: a heaping tablespoon of creatine powder would not dissolve in the fat and tasted like sand; dissolving it in hot vinegar reached about 90 percent but tasted extremely bitter.

Peel and crush six eggs and add a cup of the homemade Kewpie.

Add a few tablespoons of spicy pickle juice, salt, freshly ground black pepper and spicy giardiniera.

Add togarashi in place of paprika.

Adjust the seasoning with a little salt, garlic powder, more togarashi, freshly chopped chives and more pickle juice.

Slice the tomatoes, spread them on a wire rack set in a rimmed baking sheet, sprinkle with a little sugar and torch until bubbly and lightly browned.

Butter one side of two thick slices of shokupan, toast thoroughly in a nonstick pan and cool toasted side down.

Medium boil two medium eggs, nine minutes in a steamer then 30 minutes in an ice bath, for a slightly set but slightly runny yolk.

Ensconce the boiled eggs in a layer of egg salad, top with the torched tomatoes and assemble the sandwich toasted side down.

Slice in half on the bias.