One chilly winter morning, I found myself in a rush to catch a train, stomach growling, and only minutes to spare. A small café by the station caught my eye with its modest sign: Egg Drop Sandwich – Quick, Warm, Delicious. Skeptical yet desperate, I ordered one, watching as the cook swiftly toasted thick slices of buttery bread, scrambled fluffy eggs, and layered them with cheese and a dollop of creamy sauce.
That first bite was unforgettable—simple ingredients transformed into pure comfort. It was warm, satisfying, and perfectly portable, ticking every box for a breakfast on the go. This humble sandwich not only saved my morning but sparked my fascination with recreating it at home.
The Korean egg drop sandwich is more than just a meal; it’s a reminder that even in the busiest moments, a little care and good food can turn the day around.
What is Egg Drop?
Egg Drop or Egg Drop Korean (에그드랍) is a South Korean breakfast spot that's become super famous online for its amazing egg sandwiches. They make all kinds of sandwiches with different fillings, but the stars are always the fluffy scrambled eggs and their special sauce.
People love how this Korean egg drop sandwich looks, too! They come in cool, minimalist paper boxes, and the sandwiches themselves are totally Instagram-worthy.
But don't worry! I'm sharing my copycat recipe so you can make these incredible sandwiches at home. It's super easy and delicious, and I know you're going to love it!
Craving bold and savory flavors? Check out my Korean Black Bean Noodles recipe for a deliciously rich and comforting dish!
Homemade Egg Drop Sandwich Recipe
For 2 servings
- Cuisine: Korean
- Method: Stovetop
- Author: Chris
- Prep Time: 5 minutes
- Cooking Time: 10 minutes
- Total Time: 15 minutes
Ingredients
- 4 slices of thick-cut bread (brioche or milk bread works best)
- 3 large eggs
- 2 tbsp milk or cream
- 2 tbsp butter (for cooking)
- 2 slices of cheese (American or cheddar)
- 2 tbsp mayonnaise
- 1 tbsp honey or sugar
- 1 tsp Dijon mustard
- Salt and pepper to taste
- Optional toppings: chopped chives, crumbled bacon, or sautéed ham
Steps
- In a small bowl, mix mayonnaise, honey (or sugar), and Dijon mustard. Set aside.
- Heat 1 tbsp of butter in a skillet over medium heat. Toast the bread slices until golden brown on both sides. Remove and keep warm.
- Whisk the eggs with milk or cream, adding a pinch of salt and pepper.
- Melt 1 tbsp of butter in the same skillet over low heat. Add the eggs and stir gently to create soft, creamy scrambled eggs. Remove from heat when just set.
- Spread the prepared sauce on one side of each bread slice.
- Place a slice of cheese on two of the bread slices. Add the scrambled eggs evenly on top, then close the sandwiches with the remaining slices of bread.
- For extra crispiness, grill the assembled sandwiches in the skillet for 1-2 minutes per side.
- Slice the sandwiches in half and serve warm.
Note
- Thick-cut brioche or milk bread enhances the softness and richness of the sandwich.
- Cooking the eggs over low heat ensures a creamy, fluffy texture.
- Add cooked bacon, ham, or even avocado for extra flavor.
Nutrition Facts (per serving)
- Calories: 420 kcal
- Sugar: 6g
- Sodium: 540mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 16g
- Cholesterol: 210mg
How to Store and Reheat Egg Drop Sandwiches
Korean egg sandwich are best enjoyed fresh, but if you have leftovers or want to make them ahead of time, proper storage and reheating are key to maintaining their deliciousness. Here's how:
Storing:
- Refrigerate: Wrap individual sandwiches tightly in plastic wrap or aluminum foil and store them in an airtight container in the refrigerator for up to 2 days.
- Separate components (for longer storage): If you want to store them longer, consider storing the components separately. Keep the bread in a bread bag at room temperature, the egg mixture in an airtight container in the fridge for up to 3 days, and the sauce in a separate container in the fridge. Assemble the sandwiches just before serving.
Reheating:
- For best results (assembled sandwiches):
- Oven: Preheat your oven to 350°F (175°C). Wrap the sandwich in foil and bake for about 10-15 minutes, or until heated through. This method helps maintain the texture of the bread and eggs.
- Air fryer: Preheat your air fryer to 325°F (160°C). Place the sandwich in the air fryer basket and heat for about 5-7 minutes, or until warmed through. This method helps retain the crispiness of the bread.
- Microwave (less ideal): While the microwave is the quickest option, it can sometimes make the bread soggy. If you must use a microwave, heat the sandwich in short bursts (15-20 seconds) until warmed through, checking frequently to avoid overcooking.
#TalesOfAKitchen #EggDropSandwich #KoreanBreakfast #ComfortFood
I hope you loved this recipe! It's just a taste of the deliciousness waiting for you at Tales Of A Kitchen.
C.
Print
A Fluffy Egg Drop Sandwich: Morning Must-Try
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2 servings 1x
- Category: Bread, breakfast and bars
- Method: Stovetop
- Cuisine: Korean
Description
Soft, creamy and full of flavor, the egg drop sandwich recipe by Tales Of A Kitchen is the breakfast or brunch indulgence you'll want to enjoy again and again.
Ingredients
- 4 slices of thick-cut bread (brioche or milk bread works best)
- 3 large eggs
- 2 tbsp milk or cream
- 2 tbsp butter (for cooking)
- 2 slices of cheese (American or cheddar)
- 2 tbsp mayonnaise
- 1 tbsp honey or sugar
- 1 tsp Dijon mustard
- Salt and pepper to taste
- Optional toppings: chopped chives, crumbled bacon, or sautéed ham
Instructions
- In a small bowl, mix mayonnaise, honey (or sugar), and Dijon mustard. Set aside.
- Heat 1 tbsp of butter in a skillet over medium heat. Toast the bread slices until golden brown on both sides. Remove and keep warm.
- Whisk the eggs with milk or cream, adding a pinch of salt and pepper.
- Melt 1 tbsp of butter in the same skillet over low heat. Add the eggs and stir gently to create soft, creamy scrambled eggs. Remove from heat when just set.
- Spread the prepared sauce on one side of each bread slice.
- Place a slice of cheese on two of the bread slices. Add the scrambled eggs evenly on top, then close the sandwiches with the remaining slices of bread.
- For extra crispiness, grill the assembled sandwiches in the skillet for 1-2 minutes per side.
- Slice the sandwiches in half and serve warm.
Notes
- Thick-cut brioche or milk bread enhances the softness and richness of the sandwich.
- Cooking the eggs over low heat ensures a creamy, fluffy texture.
- Add cooked bacon, ham, or even avocado for extra flavor.
Nutrition
- Calories: 420 kcal
- Sugar: 6g
- Sodium: 540mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 16g
- Cholesterol: 210mg