Name: 15-Minute Korean Egg Sandwich
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 6 large eggs (at room temperature); 2 tbsp onion (red or yellow, finely diced); 1/4 tsp salt (or to taste); pinch of black pepper; 1 tsp sugar; 4 tbsp mayonnaise (preferably kewpie, adjust to taste); 1/2 tsp mustard (regular or dijon); 4 slices bread (of any kind); parsley flakes and/or red pepper flakes (for garnish, optional)

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This Korean egg sandwich is the ultimate breakfast that is quick & easy to make, yet melt-in-your-mouth delicious. Featuring soft and buttery milk bread generously packed with a delicious egg mixture, this light & delicious breakfast will instantly brighten your morning.

What is Korean Egg Sandwich?

Korean egg sandwich, being one of my all-time favorite breakfast recipes, has been often featured on my blog with a side of coffee or tea to accompany them.

I first discovered this style of sandwich at a brunch cafe in South Korea, and was instantly mesmerized by its soft and creamy egg filling packed in buttery milk buns that are often found in Korean bakeries.

Most notably, these egg mayo sandwiches stood out for their cute and round aesthetic, as well as the abundance of filling in each sandwich.

Every bite was truly indulgent with the fluffy egg whites being the highlight of the sandwich, enriched with creamy mayonnaise and a hint of sweetness to complete the taste. It was undeniably the best egg sandwich I’ve ever tried.

Since then, this Korean egg sandwich has become one of my favorite breakfast dishes to make, as they are both filling and incredibly delicious.

Moreover, its ease of preparation and consistency makes it the perfect breakfast to make for a busy week ahead.

How do you make a Korean Egg Sandwich?

I’ve always loved making egg mayo sandwiches due to their simplicity and taste.

To make it even better, eggs are an excellent choice of inexpensive yet high-quality protein. Not to mention, they are rich in essential nutrients, which make them the perfect choice to fuel your body for the day ahead.

Best of all, this easy egg salad recipe calls for basic ingredients that are commonly found in your kitchen. Here are the ingredients you will need:

Large eggs: to be boiled in water along with salt and vinegar
Onion: finely chopped to be added to the egg mixture. This will not only add a slight crunch to the filling but adds delicious aromatics into the mixture!
Salt, pepper, and sugar: to season the egg mixture
Mayonnaise and mustard: the core components of the filling! I prefer to use Kewpie mayonnaise for that extra delicious eggy flavor, but you can also use regular mayonnaise. As for the mustard, please feel use either the regular kind or Dijon.
Soft milk buns: these Asian-style buns are incredibly soft and airy which makes them perfect for the filling to be added, but any kind of milk bread or brioche would also go very well with this recipe.
- I like to bake my own milk buns, but they are easily found in Korean bakeries as well. You will have to ask for “morning bbang (모닝빵)” which translates to morning bread.
Parsley flakes: for garnish. This is mostly for the final aesthetic, so not completely necessary unless you are going for that picture-perfect brunch to impress your loved ones (or the ‘gram)! 😉

How to make perfect hard-boiled eggs

This recipe requires the eggs to be hard-boiled, but slightly soft in texture. Here are some tips on how to make an egg sandwich just like the Korean bakeries:

Use room-temperature eggs if you can. The sudden change of temperature can cause the eggshells to crack open, which results in a white gooey mess in your boiled eggs.
- To prepare room-temperature eggs, you can take them out of the fridge about 30 minutes before adding them to the boiling water, or if you are running short on time, simply place the eggs in a bowl of warm water for about 5-10 minutes.
When boiling the eggs, add about a teaspoon each of salt and white vinegar to the water. This will allow the eggshells to peel off seamlessly!
For large-sized eggs, boil them for exactly 10 minutes in the boiling water, for that slightly soft yet hard-boiled consistency. Prepare an ice bath as the eggs are boiling, and immediately transfer them into the bowl of ice-cold water when the time is up.
- Placing them in the ice bath will “shock” the eggs and tops any further cooking caused by the residual heat. I recommend using a slotted spoon or a wire skimmer to make this process easier!

Additional tips & tricks

When preparing the egg mixture, I recommend first separating the yolks and egg whites.
- Mashing the egg yolks first and adding diced egg whites are essential in creating that fluffy texture caused by the chunky egg whites. If you are in a time crunch, however, you can also mash them altogether!
The amount of mayonnaise is based on your personal preference, so please feel free to add more or less depending on the level of creaminess that you want to achieve.
- I like to use Japanese Kewpie mayonnaise for the extra delicious eggy flavor, but regular mayonnaise or light mayonnaise will also work well.
This recipe yields about 4 small sandwiches, for approximately two servings. Please feel free to double or triple the amount for a bigger portion!
- When properly stored in an airtight container, the egg mixture will be good for 2-3 days in the fridge.
This creamy egg mixture is also perfect for making Japanese egg sandwiches, to be made using slices of white bread. The egg filling is completely versatile, so please feel free to be creative in adding any vegetable toppings that you prefer as well.

Other easy Brunch recipes you may like:

I hope this recipe brightens up your week, please do leave me a comment below or send me a message on Instagram if you have any questions!

Print Recipe

5 from 6 votes

15-Minute Korean Egg Sandwich

Prep Time10 mins

Cook Time5 mins

Total Time15 mins

Course: Breakfast, Brunch

Cuisine: Korean

Servings: people

Calories: 321kcal

Ingredients

6 large eggs at room temperature
2 tbsp onion red or yellow, finely diced
1/4 tsp salt or to taste
pinch of black pepper
1 tsp sugar
4 tbsp mayonnaise preferably kewpie, adjust to taste
1/2 tsp mustard regular or dijon
4 slices bread of any kind
parsley flakes and/or red pepper flakes for garnish, optional

Instructions

Add vinegar and salt to a pot of boiling water. Reduce the heat and gently place each egg into the water. Simmer for 9 minutes and prepare a large bowl of ice water.
When the timer goes off, immediately transfer the eggs to the ice water bath. Allow the eggs to cool completely, for at least 5-10 minutes.
Separate the egg yolks and whites. Mash the yolks in a bowl and dice the egg whites into small chunks (you can also mash them together, but this will result in a fluffier sandwich).
Add the egg whites and onion to the bowl, and mix to combine. Add salt, pepper, sugar, mayonnaise, and mustard. Mix together with a spoon until well combined.
Pack each bun or sandwich with a generous amount of egg mixture, and garnish with parsley. Enjoy!

Notes

If you prefer a jammy egg in the middle, add an extra egg or two when boiling the eggs, and take them out after 6 minutes of cook time.

Add the egg mixture onto the bread, place the soft-boiled egg in the middle, wrap the sandwich and cut through the middle with a sharp knife.

The egg mixture can be made ahead, and can also be doubled or tripled in portion. When properly stored in an airtight container, the egg mixture will be good for 2-3 days in the fridge.

For detailed tips and tricks, please read the tips and tricks section above!

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Nutrition

Calories: 321kcal