Korean Egg Drop Sandwich
Why this recipe works
- Fast to make: The eggs and brioche cook in the same pan, keeping the whole sandwich within a short lunch-friendly timeframe.
- Soft, creamy eggs: Cooking the eggs gently and stirring constantly gives them a glossy, tender texture that suits the rich brioche.
- Sweetness with contrast: Sweet mayonnaise adds richness, while ketchup brings enough tang to stop the sandwich tasting heavy.
Get the most out of this recipe
Texture tips
- Keep the eggs glossy: Take the eggs off the heat while they still look slightly soft; they will continue to set from residual heat.
- Toast the brioche cut-side down: A brief toast in butter gives the bun a golden surface that holds up better against the sauce and eggs.
Ingredient notes
- Use a soft enriched bun: Brioche works well because its buttery sweetness matches the egg and sauce, but another soft milk-style bun can also suit the filling.
- Adjust the sauce to taste: The mayonnaise should taste lightly sweet rather than sugary; add the sweetener gradually if you prefer a more savoury finish.
Serving ideas
- Serve with something crisp: A small salad, pickles or crisp vegetables work well alongside the rich eggs and buttery bread.
- Finish just before serving: Add the spring onion at the end so it stays fresh and gives a clean onion note.
Make-ahead tips
- Best eaten straight away: The sandwich is at its best while the brioche is warm and the eggs are freshly scrambled.
- Store parts separately if needed: Keep the eggs and brioche in separate airtight containers, then reheat the eggs gently until piping hot and re-toast the bun before assembling.
Equipment you'll need
Ingredients
Instructions
- Crack the eggs into a bowl, add the fine sea salt and black pepper, then whisk until the whites and yolks are fully combined. Thinly slice the spring onion and set it aside.
- Split the brioche bun. Melt about half the butter in a frying pan over medium heat, then toast the brioche cut-side down for 1 to 2 minutes until golden; transfer to a plate.
- Lower the heat to medium-low and add the remaining butter to the pan. Pour in the eggs and cook, stirring constantly with a spatula, for 2 to 3 minutes until softly scrambled and still glossy.
- In the same bowl you used for the eggs, stir together the mayonnaise and caster sugar until smooth. Spread the sweet mayonnaise over the toasted brioche, pile in the scrambled eggs, then drizzle with ketchup and scatter over the spring onion.
Recipe notes
Tips
- Keep the heat low for the eggs and stir constantly; they should look just set and creamy, not dry.
- If you have time, warm the plate before assembling so the eggs stay hot for longer.
- If serving to anyone vulnerable, use eggs with the British Lion mark and cook until the eggs are fully set.
Substitutions
- Replace caster sugar with honey for a rounder sweetness in the mayonnaise.
- Replace ketchup with sweet chili sauce for a spicier finish.
Storage
- Refrigerate up to 1 days
- Best eaten straight away. If needed, refrigerate the scrambled eggs and brioche separately in airtight containers, then reheat the eggs gently in a frying pan over low heat until piping hot and re-toast the brioche before assembling.
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Recipe overview
- Servings: 1 servings
- Total time: 12min (12min active)
- Difficulty: Easy
- Cuisine: Korean
-
Allergens:
Eggs
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