Korean Egg Drop Sandwich (Breakfast Sandwich)

Difficulty Easy

Make Korean Egg Drop Sandwich — a delicious breakfast sandwich made with fluffy scrambled eggs, smoky ham, and melted cheddar cheese layered with thick, buttered toast. A drizzle of sweetened condensed milk and Kewpie mayo makes it extra special! An easy recipe that’s incredibly delicious and filling.

What is a Korean Egg Drop Sandwich?

A Korean Egg Drop Sandwich is a delicious breakfast egg sandwich from South Korea. The name comes from the Korean egg sandwich chain, Egg Drop.

The iconic sandwich is known for a few key ingredients: soft, buttery bread, fluffy eggs, and thin slices of ham and cheese with drizzles of sweet mayo sauce.

On its own, the combination of silky, melt-in-your-mouth scrambled eggs and thick buttered toast is good. But the sweetened mayo, also called Egg Drop Sauce, makes it extra special. It adds a distinctly sweet Korean flavor. YUM!

To make Korean Egg Drop Sandwiches at home, you’ll need thick milk bread, soft scrambled eggs, and plenty of butter. It’s essential to cook the eggs gently and slowly for that soft, creamy texture.

Before serving, add a few drizzles of Kewpie mayo (Japanese mayonnaise) and sweetened condensed milk. Simple additions that replicate the flavor of the egg drop sandwich sauce.

Nowadays, you can find Korean-style egg drop sandwich shops all over North America. Visit Egg Drop or Egg Tuck in LA and Chicago. It’s also seen in the Korean drama, Hospital Playlist.

Like Gilgeori Toast, it’s a Korean egg sandwich with a little sweetness. For some reason, the combination of sweet and savory is delicious when stuffed into buttered egg toast. Enjoy!

Ingredients:

  • Milk bread. Japanese milk bread is thick, soft, and rich. Thick slices of brioche bread or Texas-style toast make suitable substitutes. My recipe asks for only 1 slice, folded gently in half. But you can also make it a full sandwich with 2 slices of bread.
  • Eggs. Look for fresh, free-run or organic eggs for the best flavor and color.
  • Unsalted Butter. Melted butter adds buttery richness to the toasted bread. Also creates an extra creamy texture when added to soft scrambled eggs.
  • Ham and Cheese. Classic additions to any breakfast sandwich. The smoky ham and sharp cheese add another layer of flavor. Swap the ham with bacon or breakfast sausage, if you prefer.
  • Sweetened Condensed Milk. A shelf-stable canned milk product that’s popular in Asian desserts and drinks. You only need a drizzle. Store the rest in a tightly sealed jar and transfer to the fridge. Use the rest of the jar by adding to your morning coffee. Or make Hong Kong French Toast or Mango Bingsu.
  • Kewpie Mayo. Japanese mayo that’s sweeter and eggier than regular mayo. It also comes in a handy bottle, for easier drizzling.
  • Sriracha. Optional. A hot sauce that adds spicy heat.
  • Parsley. Optional. For color and freshness.

Instructions:

  1. Toast bread. In a non-stick skillet, add 1 Tbsp butter. Melt butter gently over medium heat. Add a slice of bread and toast on both sides until golden brown. Set aside on a wire rack to cool.
  2. Make scrambled eggs. Meanwhile, add two eggs to a small bowl and whisk until smooth and runny. Season eggs with salt and pepper. Whisk again, making sure there are no lumps. After removing the bread from the skillet, lower to medium low heat and add the remaining 1 Tbsp of butter. After it melts, pour eggs into the pan. Use a rubber spatula to scramble the eggs gently. When the eggs are 90% done, turn off the heat and let the residual heat finish cooking the eggs.
  3. Assemble sandwich. Gently mark a line down the middle of the toasted bread with a butter knife. This will make the sandwich easier to fold. Add the ham, cheese, and scrambled eggs. Work quickly so the residual heat of the eggs gently melts the cheese.
  4. Drizzle. Holding the folded Egg Drop sandwich in one hand, add a thin drizzle of sweetened condensed milk on top. Add another drizzle of kewpie mayo. Sprinkle parsley over the top, if using. Serve the delicious sandwich immediately!

Variations:

  • Garlic Bread. Swap the white bread with thick slices of store-bought or homemade garlic bread. Adds a delicious garlic butter flavor.
  • Avocado. For avocado enthusiasts, I recommend adding both mashed avocado and sliced avocado. Cut one small avocado in half. Mash one-half of the avocado with a fork, making sure to add salt, pepper, and a squeeze of lemon. Slice the other half and season with salt and pepper. Layer the toast with the mashed avocado, eggs, and sliced avocado on top. If you like, add a thin drizzle of ranch sauce. Enjoy!
  • French Toast. For a sweeter version — swap the regular bread with french toast. A light dusting of powdered sugar completes the vibe. To make the french toast, whisk an egg with a splash of milk and a pinch of sugar. Dip the milk bread into the egg mixture and cook on both sides with butter.

More sandwich recipes:

two hands holding korean egg drop sandwich

Korean Egg Drop Sandwich (Breakfast Sandwich)

Lis Lam
Make Korean Egg Drop Sandwich — a delicious breakfast sandwich made with fluffy scrambled eggs, smoky ham, and melted cheddar cheese layered with thick, buttered toast. A drizzle of sweetened condensed milk and Kewpie mayo makes it extra special! An easy recipe that's incredibly delicious and filling.
4.50 from 2 votes
Prep Time 5 days
Cook Time 5 days
Course Breafast, Brunch, Snack
Cuisine Korean
Servings 1
Calories 683 kcal

Equipment

  • Non-stick Skillet
  • Silicone Spatula

Ingredients
  

  • 1 slice Milk bread *use 2 slices for a full sandwich, if you like
  • 2 eggs *preferably organic, free run eggs
  • 2 Tbsp unsalted butter *divided
  • 2 slices ham
  • 2 slices cheese
  • 1 drizzle sweetened condensed milk
  • 1 drizzle Kewpie mayo

Instructions
 

  • Toast bread. In a non-stick skillet, add 1 Tbsp butter. Melt butter gently over medium heat. Add a slice of bread and toast on both sides until golden brown. Set aside on a wire rack to cool.
  • Make scrambled eggs. Meanwhile, add two eggs to a small bowl and whisk until smooth and runny. Season the eggs with salt and pepper. Whisk again, making sure there are no lumps. After removing the bread from the skillet, lower to medium low heat. Add the remaining 1 Tbsp of butter. After it melts, pour eggs into the pan. Use a rubber spatula to scramble the eggs slowly and gently. When the eggs are 90% done, turn off the heat and let the residual heat finish cooking the eggs.
  • Assemble sandwich. Gently mark a line down the middle of the toasted bread with a butter knife. This will make the sandwich easier to fold. Add the ham, cheese, and scrambled eggs. Work quickly so the residual heat of the eggs gently melts the cheese.
  • Drizzle. Holding the folded Egg Drop sandwich in one hand, add a thin drizzle of sweetened condensed milk on top. Add another drizzle of kewpie mayo.
  • Serve. Sprinkle parsley over the top, if using. Serve immediately!

Video

Notes

Variations:
  • Garlic Bread. Swap the white bread with thick slices of store-bought or homemade garlic bread. Adds a delicious garlic butter flavor.
  • Avocado. For avocado enthusiasts, I recommend adding both mashed avocado and sliced avocado. Cut one small avocado in half. Mash one-half of the avocado with a fork, making sure to add salt, pepper, and a squeeze of lemon. Slice the other half and season with salt and pepper. Layer the toast with the mashed avocado, eggs, and sliced avocado on top. If you like, add a thin drizzle of ranch sauce. Enjoy!
  • French Toast. For a sweeter version — swap the regular bread with french toast. A light dusting of powdered sugar completes the vibe. To make the french toast, whisk an egg with a splash of milk and a pinch of sugar. Dip the milk bread into the egg mixture and cook on both sides with butter.

Nutrition

Calories: 683kcalCarbohydrates: 15gProtein: 36gFat: 53gSaturated Fat: 27gPolyunsaturated Fat: 5gMonounsaturated Fat: 17gTrans Fat: 1gCholesterol: 449mgSodium: 1386mgPotassium: 384mgFiber: 1gSugar: 3gVitamin A: 1513IUVitamin C: 0.1mgCalcium: 385mgIron: 3mg
Keyword Breakfast, Egg Drop, Korean, Sandwich
Tried this recipe?Let us know how it was!
15 minutes, All Recipes, Breakfast + Brunch, Korean, Snacks, Weeknight Meals

One Comment

  1. 4 stars
    My mom always used miracle whip on egg sandwiches and deviled eggs. It’s got a sweet tangy flavor that is so good with eggs.

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