Korean Egg Drop Sandwich
KoreanOther InternationalDesi eggsEasy
A Korean egg drop sandwich — fluffy scrambled eggs and cheese in soft white bread, a popular Korean street breakfast.
Prep time5 min
Cook time10 min
Total time15 min
Servings2
Ingredients
- 3 eggs
- 4 slices white bread
- 2 slices cheese
- 1 tbsp butter
- 1 tbsp mayonnaise
- 1 tsp sugar
- 1/2 tsp salt
- 1/4 tsp black pepper
Method
- Beat the eggs with salt, pepper and sugar.
- Melt butter in a pan and cook the eggs on low heat, folding gently until soft and fluffy.
- Toast the bread slices lightly.
- Spread mayonnaise on the bread.
- Place the fluffy eggs and cheese on the bread and close the sandwich.
- Cut in half and serve warm.
Nutrition — estimated per serving
Calories (estimate)340 kcal
Protein (estimate)15 g
Fat (estimate)17 g
Carbs (estimate)28 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Food safety: cook eggs until fully set but still soft. Allergens: egg, wheat (bread), milk (cheese, butter). Substitute: use any soft bread or bun, or skip the cheese. Nutrition figures are estimates only, based on standard per-egg values.