Now that we have the ingredients laid out, let’s talk about making it! The steps are straightforward, and once you get the hang of it, you’ll be making these delicious sandwiches with your eyes closed.

First things first! Start by gathering all your ingredients. Crack the eggs into a mixing bowl. Don’t forget to bring out the milk bread too—a few pieces at a time will do.

Next, take a whisk and beat those eggs until they’re fully combined. Look for a light and frothy texture. Add the granulated sugar, Dijon mustard, and a pinch of black pepper. Whisk until you see no streaks of yolk or white.

In a non-stick skillet over medium-low heat, add a small amount of oil or butter to prevent sticking. Pour the egg mixture into the skillet. Use a spatula to gently stir the mixture. You want soft curds that are just set—don’t overcook them!

Once the eggs are scrambled to perfection, remove them from the heat. Stir in the Japanese mayonnaise while the eggs are still warm. This not only enhances the creaminess but also warms the mayo for easy mixing.

Take a couple of slices of milk bread and generously layer on the egg mixture. Full, almost overflowing! Add a sprinkle of smoked paprika if you’re feeling adventurous. Top with another slice of bread and gently press down.

Slice the sandwich diagonally or however you prefer. Serve immediately for the best taste, though they’re delightful cold, too! Enjoy every creamy, fluffy bite!