If you’ve ever had a Japanese Egg Salad Sando (Tamago Sando) you are likely familiar with the notion of a dollop of creamy egg salad paired with an additional halved jammy egg. The eggs in this egg salad will get cooked for different lengths of time to optimize them for their different applications. The 10 minute eggs are best suited for the egg salad itself as they are firm enough to hold up to the dressing, while the 7 minute eggs get cut in half and plopped on top for a yolky, jammy topper sitch.