Korean Egg Drop Sandwich: 10-Min Recipe

Chef Sneha Singhi creates the creamy egg-filled Korean-style toast which has taken the IG food-gawking world by storm.

Ingredients

• 4 slices thick milk bread, preferably brioche, or any soft bread
• 1 tbsp unsalted butter
• ½ tsp black pepper powder

Ingredients

• 1 tbsp milk, optional
• Pinch salt
• 3 large eggs

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• 1 tsp salted butter  
• 2 slices cheese, preferably American cheddar
• 1 tbsp finely-chopped parsley or chives  

Ingredients, continued

For the sauce:

• 2 tbsp mayonnaise
• 1 tbsp ketchup
• ½ tsp honey or sugar, optional

Method

• Spread a thin layer of the unsalted butter on both sides of each bread slice.
  Heat a nonstick pan over medium heat and toast the slices until golden brown and crisp on both sides.
  Keep aside.

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For the eggs:

• Break the eggs into a bowl, add the milk, salt, pepper.
• Whisk well until the yolks and whites are fully combined and frothy.

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• In a frying pan, melt the 1 tsp butter over low heat.
  Pour in the whisked eggs.
  Let sit for a few seconds until the edges begin to set.

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• Using a spatula, gently push the eggs from the edges to the centre, creating soft folds.
  Keep the heat low and stir gently until the eggs are just cooked.
  They should be still a little runny but soft and creamy.
• Take off heat but keep warm.

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For the sauce:

• In a small bowl, mix the mayonnaise and the ketchup.
  Add the honey/sugar if you’d like it slightly sweet like the classic Korean version.

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Assembly:

• Place 2 slices toasted bread face up on a flat surface and spread the mayo-ketchup sauce generously on one side.
  Place a cheese slice on each and add a generous portion of the still hot soft scrambled eggs.

Method, continued

• Garnish with the chopped parsley/chives.
  Cover each slice with the remaining two bread slices and serve; Serves: 2.

Recipe courtesy Stahl Kitchens.