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Street food · Korean home cooking

Korean egg-drop sandwich

A soft, buttery egg sandwich with fluffy scrambled eggs, optional cheese and a little sweet-savory sauce, inspired by Korean café toast shops.

20 min2 servings6 stepsDifficulty: Easy
Korean egg-drop sandwich

AI-generated cooking illustrations. Follow the written quantities and instructions.

01 / Before you start

Ingredients

2 servings

Get your ingredients ready
Get your ingredients ready

Everyday kitchen measurements

For 2 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).

How to fill the cup and spoons

Use the same cup and spoons throughout. Their sizes vary, so these amounts are approximate. Spoon flour in loosely and level the top without pressing. Measure vegetables after chopping, without packing them down. The amounts in g/ml are the original reference quantities. For part of a pack, use the specified pack weight and divide the contents evenly.

King Arthur Baking

Essential, optional and substitute ingredients

Keep essential ingredients. For a replacement, use its listed amount and cooking changes instead of that ingredient’s original amount. Skip optional ingredients and their preparation if omitted. Photos show the original recipe.

  • Essential

    Use any soft sandwich bread. Toast lightly if it is thin.

  • Essential

    No direct substitute; use 2/3 paper cup firm tofu scramble for an egg-free filling.

  • Substitute available

    If Milk — 1 tablespoon is unavailable

    Use water or omit; it only loosens the eggs slightly.

  • Essential

    Use neutral oil or plant butter.

  • Optional

    Omit or use plain yogurt for a tangier sauce.

  • Optional

    Omit for a less sweet café-style sauce.

  • Optional

    Omit or use dairy-free slices.

  • Optional

    Omit, or use cooked mushrooms for a meat-free sandwich.

  • Optional

    Omit or use a little chili sauce.

  • Optional

    Omit if serving children.

Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.

02 / You’re ready to cook

Step-by-step cooking

  1. Step 1

    Whisk eggs with milk until the whites and yolks are fully mixed. Stir mayonnaise and sugar together in a small bowl for an optional café-style sauce.

  2. Step 2

    Melt half the butter in a nonstick pan over low heat. Add the eggs and stir slowly with a spatula, scraping the bottom until soft curds form.

  3. Step 3

    Remove the pan while the eggs still look slightly glossy; residual heat will finish cooking them. Season lightly with pepper if using.

  4. Step 4

    Lightly toast the bread in a dry pan or toaster. If adding cheese, place it on the warm bread so it softens.

  5. Step 5

    Add ham if using, then pile the soft eggs onto two slices of bread. Spoon over the mayonnaise sauce and ketchup if desired.

  6. Step 6

    Close with the remaining bread, press gently and cut in half. Serve right away while the eggs are soft and the bread is warm.

03 / Enjoy your meal

Finished dish

Finished dish: Korean egg-drop sandwich
Korean egg-drop sandwich
Helpful tips

A level tablespoon is 15 ml and a teaspoon is 5 ml. Cook eggs until no longer runny if serving young children, pregnant people, older adults or anyone with a weakened immune system. Keep the sandwich chilled if not eating immediately.

Enjoy every bite

How to enjoy it

Serve soon after cooking while the texture is at its best. Let hot fillings cool briefly, and offer sauce on the side so everyone can adjust each bite.

Serve it with