Japanese Fried Egg Salad Sandwiches

In a medium pot, bring water to a boil over high heat.
Using a spoon, gently lower each egg into the boiling water. Reduce the heat to medium and set a timer for 8 minutes.
Once the timer goes off, immediately transfer the eggs to a bowl of ice water and let sit for 5 minutes to stop the cooking.
Once cooled, tap each egg gently on the counter to crack the shell all over, then roll it gently with your hand on a hard surface to loosen the shell. Peel starting from the wider end, until the shell comes away cleanly.

On a cutting board, slice each peeled egg in half long ways. Scoop the yolks into a large bowl and set the whites aside on the cutting board.
Chop the egg whites into small chunks.
To the bowl of yolks, add the Kewpie mayonnaise, salt, black pepper, sugar, mustard, and heavy cream or milk. Mash and stir with a fork until smooth and creamy.
Add the chopped egg whites to the yolk mixture and fold together with a spoon until the whites are fully coated in that creamy sauce. Cover and refrigerate until ready to assemble.

In a large skillet, heat one to two inches of vegetable oil over medium heat until it reaches 350°F.
Fry each slice of shokupan for one to two minutes per side, until deep golden brown and crispy.
Transfer the fried bread to a wire rack set over a tray to drain.
Once cool enough to handle, cut each slice in half and use a paring knife to open a pocket inside each piece.