Moist and Soft Egg Sandwich
A brunch sandwich packed between sliced bread with soft scrambled eggs made with milk, alongside crisp vegetables.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
Instead of boiled eggs, this sandwich features scrambled eggs mixed with milk and gently cooked until moist for an extra-soft texture. Crisp cabbage and carrots add freshness, making it an easy option for a weekend brunch or quick snack.
- Servings
- 1 serving
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
- Sliced bread2 slices
- Egg2
- Milk3 tbsp
- Salta little
- Cabbage
- Carrot
- Butter
- Mayonnaise
- Honey
- Mustard sauce
- You can also use cheese, ham, lettuce, or onion.
Steps
Prepare the ingredients
I prepared sliced bread, eggs, carrot, and cabbage as sandwich ingredients.
You can also use cheese, ham, lettuce, onion, or whatever you like.
Slice the ingredients
Finely shred the cabbage and carrot.
Make the scrambled eggs
Add 2 eggs, a little salt, and 1/4 cup of milk, then mix together.
Adding milk to the eggs makes the scramble extra soft.
Melt a pat of butter in a heated pan.
Pour in the egg mixture, and as the egg begins to set on the bottom, gently scrape across until it is about 90% cooked, then turn off the heat.
Rather than cooking it completely, leaving it slightly underdone and letting the residual heat finish it keeps it moist instead of dry and stiff.
Toast the bread
Grease the pan with butter or cooking oil and toast the sliced bread on both sides until golden and crisp.
Assemble the sandwich
Spread mustard sauce evenly on the inside of the bread, then layer on the cabbage and carrot.
Drizzle mayonnaise evenly and add a thin drizzle of honey for sweetness. You can also use sugar or ketchup.
Place the scrambled eggs on top, drizzle once more with mayonnaise and honey (or sugar and ketchup), and cover with the other slice of bread.
Wrap it tightly in plastic wrap so the filling does not spill out.
Finish
The scramble is so soft it practically melts in your mouth, while the cabbage and carrot bring a refreshing crunch.
Peaches are in season right now and full of sweetness.
Pair this sandwich with summer fruits for a lovely snack or brunch.
Ppunwife's tips
- Rather than cooking it completely, leaving it slightly underdone and letting the residual heat finish it keeps it moist instead of dry and stiff.
- Wrap it tightly in plastic wrap so the filling does not spill out.
FAQ
What is the secret to making soft, moist scrambled eggs?
Mix milk into the beaten eggs, cook in the pan until only about 90% done, then turn off the heat and let the residual heat finish cooking them so they stay moist rather than dry.
Can I use something else instead of honey for sweetness?
Depending on your preference, sugar or ketchup works great in place of honey.
Are there other ingredients that go well besides cabbage and carrot?
You can add cheese, ham, lettuce, or onion according to your taste for a heartier sandwich.
