Korean Egg Mayo Toast

Put 3 eggs in a pot and add enough cold water to cover them.

Bring to a boil over medium-high heat, then reduce to medium and cook for 12 minutes so the yolks set fully.

Move the cooked eggs straight into cold water and cool for at least 5 minutes.

Peel them only after they feel cool throughout, then dry the surface so extra water does not loosen the filling.

Place the eggs in a bowl and mash with a fork, leaving both fine crumbs and small chunks.

Break up large pieces of white, but stop before the mixture turns into a smooth paste.

Add 2 tbsp mayonnaise, 0.25 tsp salt, 0.25 tsp black pepper, and 0.5 tsp sugar.

Fold from the bottom until the eggs are coated evenly, then taste and adjust only if needed.

Toast 2 bread slices in a dry pan over medium heat, pressing lightly for about 1 minute per side.

Remove them when the surface is golden and feels crisp, or use a toaster for even browning.

Spread the cool egg mayo over the hot toast all the way to the edges.

Serve it open-faced, or cover with the second slice, press gently to secure the filling, and cut before serving.