A Korean Egg Drop Sandwich with sweet Mayo is the most delicious breakfast egg sandwich recipe that is made up of white milk bread/shokupan aka hokkaido bread or a thick brioche bread. The filling is made up of soft fluffy eggs, ham or bacon, melted cheddar cheese, sweet mayonnaise and sometimes hot sauce too.
This breakfast sandwich became a social media sensation via Tok Tok which is the first time I came across it and it was also featured in a popular Korean Drama Hospital Playlist on Netflix.
Korean Egg Drop Sandwich with Sweet Mayo
Egg Drop is a popular breakfast shop in South Korea that sells a variety of egg sandwiches made with golden brown thick bread such as Shokupan or brioche.
Other fillings that are sometimes added include avocado, bulgogi, kimchi, teriyaki.
The sandwiches are often drizzled with a sweetened mayonnaise/hot sauce such as sriracha.
Egg Tuck in Los Angeles was the first store in the United States to do this sandwich and it is a popular eggdrop location. Their fillings include Eggs with Short Ribs, Kimchi Bulgogi, Tater Tots, Pickles, Grilled Onions and more.
These sandwiches are deemed insta worthy because their appearance is so unique and they are served in a vertical box.
The bread used in this recipe is usually Shokupan, Brioche or French Bread known as Pain De Mei and can be used to make garlic bread and honey bread too.
I will be sharing recipes for both soon. The Honey Bread is to die for! I know I have mentioned that in a post of my own version of the Egg drop sandwich with Beef Bulgogi or perhaps in the Shibuya Toast Recipe.
If you are a fan of Korean Foods, then you must try this delicious korean sandwich!
What are Egg Drop Sandwiches?
They are egg sandwiches served in thick slices of brioche/milk bread with other fillings such as bacon and cheese and drizzled with a sweetened mayo.
Recipe Ingredients
My love of Eggs knows no bounds and this is a great way to use them.
If I am not eating Egg Toast for Breakfast, then I will usually opt for a Masala Omelette or Scrambled Egg. Here is what you will need to make this Egg Drop Sandwich and potential substitutions.
Eggs
You can either make fluffy Eggs in the American way with Eggs and Butter or the Gordon Ramsay way where you mix Eggs with Butter and Creme Fraiche.
Ham
Or Bacon. These are optional and obviously in my case I use Halal versions if I add them at all.
Butter
Unsalted Butter doesn’t add as much flavour so I would use Salted Butter.
Cheese
Use your favourite cheese here or cheese slices. The cheese should melt slightly from the heat of the filling. Great options are Cheddar, Red Leceister or Mozzarella.
Type of Bread
The key ingredient in this recipe is the Bread. It has to be white Bread. I would not recommend whole wheat bread. Great choices are a Shokupan Loaf, a Brioche Loaf or French Bread known as Pain De Mei.
The Bread slices need to be quite thick because they will be slit 1/3 of the way down. The fillings are then added into the pocket that is created.
Either Mayonnaise or Butter are added to the outside of the bread. This is then toasted in a pan to make it golden brown and yummy.
Egg Drop Sandwich Sauce
A Mayo sweetened with condensed milk is added to the inside of the sandwich and is drizzled on top of the sandwich too.
This can be spiced with a little Sriracha or Gochuchang too.
I use Honey instead of Condensed Milk because I wouldn’t open a tin of condemned milk to only use 2 tbsp.
I use Japanese Mayo in this sandwich as I prefer it to standard mayo.
How to make Korean Egg Drop Sandwich Recipe
Sweet Mayonnaise Sauce
To make the mayo sauce/egg drop sandwich sauce, combine the Gochuchang or Hot Sauce if using, Mayonnaise and Honey in a small bowl. Whisk together to combine.
Eggs
Season Eggs with Salt and Black Pepper and whisk together in a small bowl.
Melt butter in a non stick pan over medium low heat and swirl to coat the entire pan.
Pour Eggs into the pan with melted butter.
Leave undisturbed till they begin to coagulate, and set at the edges.
Turn the heat down and scoop the eggs towards the middle of the pan as they set, to create large curds.
I use a rubber spatula to swirl and sweep the egg mixture across the bottom of the pan occasionally as they set.
The eggs are usually slightly undercooked when removed from heat since the eggs will continue to set. The process is 2 - 3 minutes long.
Alternatively make them the Gordon Ramsay way, like I did here.
Ham/Bacon
If you are using Ham or Bacon, cook according to pack instructions and set aside.
Assemble
Cut bread into thick slices around 4.5 inches in depth. Add a tbsp of Butter or a tbsp of Mayonnaise to the outside of both sides of the bread.
Toast in a pan over high heat till golden brown and then cut down across the middle of the slice, about 2 inches down.
Assemble the sandwich by spreading mayonnaise on the inside of the toasted bread.
Add the Eggs, Cheese and Ham/Bacon if using.
Drizzle over Mayo and enjoy.
Tips and Tricks
- Use extra thick slices of soft brioche bread that can stand and hold the filling with ease.
- Add the fillings in order to get the most scrumptious sandwich with melty cheese.
- Whilst not essential, it makes life easier to place the sauce into a squeezy bottle to make it easier to drizzle over the top.
- Use a nonstick pan to make life easier.
- You can add a sprinkling of additional cheese to the top of the Egg or the top of the Ham.
Variations
Add Avocado to the sandwich. Eggs and Avocado = YUM!
You can add Milk or Double/Heavy Cream to the Eggs.
You can add a protein of your choice to the sandwich.
Use your favourite condiments and drizzle them over the top!
Add a sprinkling of chives or green onion/spring onion.
Add a half boiled or fried egg to the sandwich for some additional flavour and texture.
Add some Chips or French Fries.
Add some flavourings that you like to your Eggs such as Spices or you could try Magic Sarap which is something I came across recently.
You could skip the scrambled Egg altogether and make an Egg Salad/Egg Mayo version.
A well known variation is Gilgeori toast, which translates to street toast and is made with Cabbage, Spring Onions and Eggs. It is sold by Korean street vendors throughout Korea and there are multiple brilliant recipes for it online.
How to store and reheat Egg Drop Sandwiches
This Egg drop sandwich is best eaten as soon as you make it.
However if you do have leftovers wrap in cling film and store in the fridge for up to 3 days.
You can reheat it on a pan until warmed through or in the oven at 180 C/250 F/Gas Mark 4 for 6 - 10 minutes until warmed through.
More Recipes you may enjoy:
Korean Egg Drop Sandwich with Beef Bulgogi
10 minute Blackened Shrimp Tacos
DID YOU MAKE THIS RECIPE?
if you try this recipe, or any other recipe on tiffin and tea, please take a moment to leave a star rating and/ or leave me a 💬 comment. i love hearing from you, but it also helps shape future content and helps other readers who are thinking of making the recipe.
Korean Egg Drop Sandwich with sweet Mayo
Korean Egg Drop Sandwich with sweet Mayo is the most delicious breakfast egg sandwich recipe that is made up of white milk bread/shokupan aka hokkaido bread or a thick brioche bread. The filling is made up of soft fluffy eggs, ham or bacon, melted cheddar cheese, sweet mayonnaise and sometimes hot sauce too.
Ingredients
Sweet Mayo
- 2 tbsp Hot Sauce Optional, or Gochuchang
- 2 tbsp Mayonnaise I use Japanese Mayo
- 1 tbsp Honey or Condensed Milk
Eggs
- 4 Eggs
- Salt and Pepper
- 5 tbsp Butter
Ham or Bacon
- 2 slices Ham or Bacon I use Halal Bacon or skip it
Bread
- 1 loaf Brioche or Shokupan
- 4 tbsp Butter
Cheese
- 2 slices Cheddar Cheese
Other
- 2 Chives Chopped
Instructions
-
Combine the Gochuchang or Hot Sauce if using, Mayonnaise and Honey in a small bowl. Whisk together to combine.
-
Season Eggs with Salt and Black Pepper and whisk together in a small bowl.
-
Melt butter in a non stick pan over medium low heat and swirl to coat the entire pan.
-
Pour Eggs into the pan with the melted butter. Leave undisturbed till they begin to coagulate, and set at the edges. Turn the heat down and scoop the eggs towards the middle of the pan as they set, to create large curds. I use a rubber spatula to swirl and sweep the egg mixture across the bottom of the pan occasionally as they set. The eggs will be slightly undercooked when removed from the heat since the eggs will continue to set. The process is 2 - 3 minutes long.
-
If you are using Ham or Bacon, cook according to pack instructions and set aside.
-
Cut bread into thick slices around 4.5 inches in depth.
-
Add a tbsp of Butter or a tbsp of Mayonnaise to the outside of both sides of the bread.
-
Toast in a pan over high heat till golden brown and then cut down across the middle of the slice, about 2 inches down.
-
Assemble the sandwich by spreading mayonnaise on the inside of the toasted bread.
-
Add the Eggs, Cheese and Ham/Bacon if using.
-
Drizzle over Mayo and enjoy.
Recipe Notes
Tips and Tricks
- Use extra thick slices of soft brioche bread that can stand and hold the filling with ease.
- Add the fillings in order to get the most scrumptious sandwich with melty cheese.
- Whilst not essential, it makes life easier to place the sauce into a squeezy bottle to make it easier to drizzle over the top.
- Use a nonstick pan to make life easier.
- You can add a sprinkling of additional cheese to the top of the Egg or the top of the Ham.
Variations
Add Avocado to the sandwich. Eggs and Avocado = YUM!
You can add Milk or Double/Heavy Cream to the Eggs.
You can add a protein of your choice to the sandwich.
Use your favourite condiments and drizzle them over the top!
Add a sprinkling of chives or green onion/spring onion.
Add a half boiled or fried egg to the sandwich for some additional flavour and texture.
Add some Chips or French Fries.
Add some flavourings that you like to your Eggs such as Spices or you could try Magic Sarap which is something I came across recently.
You could skip the scrambled Egg altogether and make an Egg Salad/Egg Mayo version.
A well known variation is Gilgeori toast, which translates to street toast and is made with Cabbage, Spring Onions and Eggs. It is sold by Korean street vendors throughout Korea.
How to store and reheat Egg Drop Sandwiches
This Egg drop sandwich is best eaten as soon as you make it.
However if you do have leftovers wrap in cling film and store in the fridge for up to 3 days.
You can reheat it on a pan until warmed through or in the oven at 180 C/250 F/Gas Mark 4 for 6 - 10 minutes until warmed through.
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