Kimchi Tamago Sando Recipe (with Video)

1. Bring a pot of water to boil and carefully drop in the eggs straight from the fridge. For the one soft boiled egg, boil for 6-7 mins (or longer depending on your preference). For the rest of the eggs, boil for 10-12 mins for a hard boil. Immediately drop into an ice bath. Mark (or remember) the soft boiled egg.
2. Peel the eggs and slice the hard boiled ones in half. Keep the soft boiled egg whole. Remove the yolks from the hard boiled eggs into a bowl, and mash with a fork. Dice the egg whites, and add them to the bowl. Cut the fermented kimchi into small pieces and add to the mixture. Remove any extra kimchi brine as it will make the egg mixture too wet.
3. Add Japanese mayo, salt, sugar, and black pepper. Adjust seasonings to preference.
4. Butter one side of each slice of the white bread. Add ~2 tbsp of the egg mixture on top of the buttered side and spread evenly. Place the soft boiled egg in the middle, then add the rest of the egg mixture. Top with the other slice of white bread with the buttered side facing inward. Optionally, wrap in parchment paper to keep the sandwich in tact. Slice in half, garnish with furikake, and enjoy!