This Korean egg drop sandwich or scrambled egg sandwich is made with soft, fluffy eggs, buttered toast, ham, and cheese for a delicious breakfast egg sandwich! It's drizzled with sweet mayo sauce for a hint of sweetness.
This Korean egg drop sandwich is the perfect brunch or breakfast egg sandwich because it's quick and easy to make, satisfying, and keeps you full for hours.
What is an Egg Drop Sandwich?
Egg drop sandwich is a popular Korean egg sandwich made with fluffy scrambled eggs, ham or bacon, and cheese. It's sandwiched between thick slices of buttered toast and finished with a sweet egg drop sauce.
They're called egg drop sandwiches because they're named after Egg Drop (에그드랍) which is the name of the popular Korean sandwich shop that created this sensation.
There's many different fillings and variations to this scrambled egg sandwich including teriyaki bbq and avocado toppings and garlic bread.
They've become so popular, they've even appeared on popular TV shows such as Hospital Playlist.
Egg Drop is similar to Egg Tuck, another popular egg sandwich shop that's located in Los Angelos. If you can't make it to Seoul or Los Angelos, give this recipe a try!
Ingredients
Eggs - I used large eggs and portioned two eggs per serving.
Bread - I recommend thick slices of brioche, French bread, white bread, milk bread, or garlic bread.
Cheese - Use your favorite cheese - American, cheddar, provolone, or Swiss.
How to Make Egg Drop Sandwich
- Melt butter in a large pan and toast both sides of the bread until golden brown.
- Beat the eggs with heavy cream for rich, creamy scrambled eggs. Substitute with milk or a lighter option.
- Heat pan over medium low heat and melt the rest of the butter. Gently stir the eggs with a flat spatula until it begins to set. Turn off the heat and remove the pan from the heat. Any uncooked eggs should set from the residual heat of the pan.
- Spread the sriracha mayo sauce on the insides of the toast.
- Add the scrambled eggs, ham, and cheese while still hot.
- Finally drizzle on the egg drop sauce (sweet mayo sauce) and sprinkle parsley or chives to finish.
Expert Tips:
- Add heavy cream when beating the eggs for richer, creamier scrambled eggs.
- Use thick slices of bread that can stand up to the eggs, ham, and cheese.
- Soft, fluffy scrambled eggs - Cook over medium low heat and gently stir using a flat spatula.
- Don't overcook the eggs - Turn off the heat once it's almost set. The residual heat will continue cooking the eggs.
- Add the scrambled eggs on top of the cheese to melt it.
FAQ
Egg drop sandwiches are popular Korean egg sandwiches made with fluffy scrambled eggs, ham or bacon, and cheese. It's sandwiched between thick slices of buttered toast and finished with a sweet egg drop sauce.
They're called egg drop sandwiches because they're named after Egg Drop (에그드랍) which is the name of the popular Korean sandwich shop that created this sensation.
Add heavy cream when mixing the eggs for a richer, creamier flavor. For soft, creamy scrambled eggs, cook on medium low heat and gently stir with a flat spatula until the eggs begins to set. Turn off the heat and remove the pan from the burner. It will still continue to cook in the pan for soft, fluffy scrambled eggs that aren't overcooked.
This scrambled egg sandwich is best when eaten fresh but you can store leftovers in the fridge for up to 3 days.
Microwave: To reheat, wrap the sandwich in a paper towel and microwave for 30 seconds at a time until warmed through and the cheese is melted.
Oven: Wrap the sandwich in foil and reheat at 350 degrees F for 7 to 10 minutes or warmed through.
More recipes you might like:
Korean Egg Drop Sandwich | Scrambled Egg Sandwich
Video
☑ Ingredients
- 4 large eggs
- 4 slices bread - thick slices of brioche, white, French, or milk bread
- 4 slices ham - substitute bacon
- 2 slices cheese - cheddar, Swiss, American, provolone
- 1 ½ Tablespoons heavy cream - substitute with milk or half and half
- 1 ½ Tablespoons butter
- 1 tsp sea salt
- parsley or chives - for garnish
- avocado slices - (optional)
Sriracha Mayo Sauce (Optional)
- 1 ½ Tablespoon sriracha - substitute with ketchup
- 1 ½ Tablespoon mayo
Drizzle - Sweet Mayo Sauce (Optional)
- 2 Tablespoons mayo
- 1 Tablespoon sweetened condensed milk - see Note 1 for substitution
Instructions
- Make sauces: Mix together the ingredients for the sriracha mayo sauce and the sweet mayo sauce. Set aside.
- Toast bread: Heat a pan over medium heat and add half the butter. Toast both sides of the bread until golden brown. Remove from pan. Alternatively, use a toaster and butter both sides when done.
- Pan Fry ham: Fry ham or bacon on medium high heat until crisp and set aside.
Scramble Eggs
- Mix eggs: Crack eggs in a bowl and add heavy cream and salt. Mix together until well combined.
- Cook eggs: Heat pan over medium low heat and add remaining butter and egg mixture.Gently move the eggs back and forth using a spatula until it starts to set. Turn off the heat and set aside. See Note 2.
Assemble
- Spread the sriracha mayo sauce on the inside of the bread then add the cheese, scrambled eggs, then ham in that order. The hot scrambled eggs will melt the cheese.
- Toppings: Drizzle the sweet mayo sauce on top and sprinkle with parsley or chives. Add optional avocado slices on top.
✎ Recipe Notes
- Sweetened condensed milk - To substitute, use 2 teaspoons honey and 1 teaspoon of heavy cream for 1 Tablespoon of sweetened condensed milk.
- Scrambled eggs - For soft, creamy scrambled eggs, cook on medium low heat and gently stir with a flat spatula until the eggs begins to set. Turn off the heat and remove the pan from the burner. It will still continue to cook in the pan for soft, fluffy scrambled eggs.
- Microwave: Wrap the sandwich in a paper towel and microwave for 30 seconds at a time until warmed through and the cheese is melted.
- Oven: Wrap the sandwich in foil and reheat at 350 degrees F for 7 to 10 minutes or warmed through.
Nutrition
*Nutritional information is an estimate, calculated using online tools.
Dannii
Wow, what an epic breakfast sandwich. It looks delicious.
Tara
I've been to Egg Tuck here in Los Angeles and it is so good. Your sandwich looks absolutely fantastic!! Love the texture of those scrambled eggs.