Step 1

Bring 12 eggs to a boil in cold water. Boil for 5 1/2 minutes and cool under running cold water. Peel the eggs and chill. Once cold, pass through a wire rack to "dice" the eggs.

Step 2

Mix the diced eggs with the measured ingredients.

Step 3

Separate egg yolks from the egg. Pass egg yolks through a fine strainer then place them into a mixing bowl. Stir in soy sauce. Place egg yolk soy mixture in a disposable pastry bag and seal. Circulate egg yolk soy mixture at 67 C or 152.6 F for thirty minutes, then shock in ice water.

Step 4

Toast the Brioche slices in butter until golden brown. Allow the bread to cool slightly before assembling.

Step 5

Place approximately 1/2 cup of egg salad on bread and top with the other slice, pushing down gently, almost creating a "seal" between the slices of brioche.

Step 6

With a serrated knife trim, the edges of the sandwich create the perfect square. Then cut the sandwich in half.

Step 7

Take a small amount of egg yolk jam and spread it over the entire sandwich.

Step 8

Take a cured egg yolk and with a micro-plane shred yolk over the entire sandwich. Finish the sandwich with a sprinkle of the chives snips.