Korean Egg Drop Sandwich: A Sweet and Savory Breakfast Sensation

Why Everyone Loves Korean Egg Drop Sandwiches

Sweet, savory, fluffy, and loaded—Korean Egg Drop Sandwiches are not your average breakfast bites. Think buttery toast, soft scrambled eggs, and creamy sauce—often topped with cheese, ham, or even avocado. These sandwiches come from the Egg Drop cafés of Seoul, and they’ve taken over TikTok, YouTube, and global brunch menus for a reason.

They’re easy to make, look fancy, and taste like heaven in a toasted bun. You can go classic, spicy, cheesy, or fully loaded. It’s breakfast, reimagined.

What Makes It Unique?

The secret is in the combo of:

• Fluffy scrambled eggs made rich with cream
• Thick brioche or milk bread toasted with butter
• A sweet, creamy house sauce drizzled generously
• Optional toppings like cheese, bacon, ham, or avocado

Unlike typical American breakfast sandwiches, the Korean version leans slightly sweet and is all about texture contrast—crisp edges, fluffy eggs, melty cheese, and creamy sauce.

Ingredients With Measurements

Makes 2 sandwiches.

For the Eggs:

• 4 large eggs
• 2 tablespoons heavy cream or milk
• ½ teaspoon salt
• 1 tablespoon unsalted butter

For the Bread:

• 4 slices thick-cut brioche or milk bread
• 1 tablespoon butter (for toasting)

For the Creamy Sauce:

• 2 tablespoons mayonnaise
• 1 tablespoon sweetened condensed milk
• 1 teaspoon Dijon mustard
• ½ teaspoon lemon juice (optional)

Optional Add-ons:

• 2 slices cheddar or American cheese
• 2 slices cooked bacon or ham
• ½ avocado, sliced
• 1 teaspoon chopped parsley or chives

How to Make It: Step-by-Step

Step 1: Toast the Bread

Heat a pan over medium heat and melt 1 tablespoon butter. Toast the brioche slices until golden on both sides. Set aside on a wire rack or plate.

Step 2: Make the Creamy Sauce

In a small bowl, whisk together mayo, sweetened condensed milk, Dijon mustard, and lemon juice. Taste and adjust the balance—more mustard for tang, more milk for sweetness.

Step 3: Scramble the Eggs

Crack eggs into a bowl. Add cream and salt. Whisk until smooth and frothy.

Melt butter in a nonstick skillet over low heat. Add eggs and stir slowly with a spatula. Cook gently, folding rather than scrambling fast. Remove from heat when still soft and slightly runny—they’ll finish cooking from residual heat.

Step 4: Build the Sandwich

Lay one slice of toasted bread down. Add optional cheese and warm bacon or ham if using. Pile on the fluffy scrambled eggs.

Drizzle with the creamy sauce. Top with avocado if using. Sprinkle with parsley or chives. Cap with the second slice of bread, slightly askew so you can show off that fluffy egg stack.

Serving Suggestions

Serve your egg drop sandwich with:

• Iced coffee or Korean-style Dalgona coffee
• Fresh fruit (like orange slices or grapes)
• Hash browns or crispy potato wedges
• Kimchi on the side for a spicy contrast

These sandwiches are perfect for brunch, a quick lunch, or breakfast on the go.

Tips for the Best Korean Egg Drop Sandwich

• Use brioche or milk bread for softness and richness.
• Cook eggs low and slow for creaminess—don’t rush.
• Toast bread with real butter for the best flavor.
• Add a tiny sprinkle of sugar to the egg mix for authentic sweetness.
• Serve warm! This sandwich is all about the textures.

Fun Variations to Try

Looking to mix it up? Try these tasty ideas:

• Spicy Gochujang Egg Drop: Add a drizzle of gochujang mayo to the sauce.
• Cheese Lover’s: Use both cheddar and mozzarella inside.
• Veggie Stack: Add sautéed spinach, mushrooms, or grilled zucchini.
• Avocado & Egg: Use mashed avocado instead of slices and top with chili flakes.
• Korean BBQ: Add bulgogi beef strips or spam for a street food twist.

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FAQs

1. Can I use regular sandwich bread?

Yes, but it won’t be as rich or fluffy. Choose thicker slices if possible. Texas toast or thick sourdough can also work, but brioche or milk bread will give you that authentic soft, rich texture.

2. What does the sauce taste like?

It’s sweet, creamy, and tangy—like a sweet mayo with a touch of mustard. It’s not overly sweet thanks to the lemon and Dijon, but the condensed milk adds a soft richness that ties everything together.

3. Can I make the eggs in advance?

Soft scrambled eggs are best served fresh. If needed, cook them just slightly underdone, then gently reheat for 10–15 seconds in the microwave or pan right before serving. Avoid overcooking.

4. Is this sandwich served hot or cold?

Always hot or warm. The eggs should be soft and creamy, and the bread should be warm and buttery. Cold eggs make the texture dense and not as enjoyable.

5. Can I make the sauce ahead of time?

Absolutely. The sauce will keep in a sealed container in the fridge for 3–4 days. Just give it a good stir before drizzling. It’s also great on burgers or as a fry dip.

6. Is there a vegetarian version?

Yes! Skip the meat and load up on eggs, avocado, tomato, and greens. You can also add sautéed mushrooms or tofu slices for extra protein.

7. Can I air-fry the sandwich?

Sort of. You can toast the bread in an air fryer and assemble the sandwich afterward. But the eggs should still be made gently on the stovetop for that soft texture.

8. How do I make it spicier?

Add gochujang, sriracha, or spicy mayo to the sauce. You can also sprinkle red chili flakes or drizzle hot honey over the top before serving.

9. What can I use instead of sweetened condensed milk?

You can use a small amount of honey or maple syrup as a substitute, but it won’t be quite the same. Sweetened condensed milk adds thickness and a unique creaminess that’s hard to replicate.

10. What else can I add inside the sandwich?

So much! Try sliced tomato, pickled onions, arugula, grilled spam, shredded cheese, sautéed kimchi, or even potato hash. Get creative and build your dream sandwich.