Ryu Soo-young’s Egg Sandwich: A Hearty Breakfast with Creamy Egg Mayo!
Homemade Ryu Soo-young Egg Sandwich Recipe: Simple & Delicious Breakfast Menu
Recreate Ryu Soo-young’s moist and creamy egg sandwich from ‘Chef’s Table’ right at home! Steamed and mashed eggs are blended into a special egg mayo cream for a rich flavor. It’s a perfect way to use up extra eggs and a simple, beginner-friendly recipe for a delightful breakfast. Enjoy it with a cup of coffee for a fulfilling meal. Using square-shaped bread will give you a neater presentation. (Measurements: 1 Tbsp = 15ml, 1 tsp = 5ml, 1 cup = 200ml)
Sandwich Ingredients- 6 Eggs
- 3 Tbsp Mayonnaise
- 3 Pinches Fine Salt
- 2 Slices Bread
- 1 Tbsp Mayonnaise (for bread)
Cooking Instructions
Step 1
How to Boil Eggs: Take eggs out of the refrigerator about 30 minutes beforehand to let them reach room temperature. Wash them thoroughly. Place the eggs in a pot, cover with water, and add 1/2 Tbsp of coarse salt. Once the water boils, stir the eggs in one direction to ensure the yolk stays centered. Boil for 12 minutes for hard-boiled eggs, perfect for this salad.
Step 2
After boiling, cool the eggs under running water. Lightly tap the shells to create cracks, then soak them in cold water for a moment. This will make peeling much easier.
Step 3
These are perfectly boiled eggs. I initially planned to make braised eggs but changed my mind to make egg sandwiches! The rest were enjoyed as snacks.
Step 4
Prepare 6 eggs for the egg salad filling and toast 2 slices of bread in a toaster until golden brown.
Step 5
Place the boiled eggs onto a piece of plastic wrap. Mashing them while they are still warm will result in a smoother texture. (I used cold eggs which made them a bit chunkier, but it didn’t affect the taste at all!)
Step 6
To the mashed eggs, add 3 Tbsp of mayonnaise and 3 pinches of fine salt. Mix well. (Tip: A good ratio is about 1 Tbsp of mayonnaise and 1 pinch of salt per 2 eggs, adjust to your preference.)
Step 7
Continue mixing and mashing with a spatula until it becomes creamy and smooth. Trim a small corner off the plastic wrap to create a makeshift piping bag.
Step 8
Spread 1 Tbsp of mayonnaise thinly on one side of the toasted bread slice. Then, generously pipe or spread the prepared egg cream mixture onto the bread. Don’t be shy with the filling!
Step 9
Gently pat down the egg filling. Place the other slice of bread on top. Trim off the crusts for a neat finish, then slice the sandwich in half using a bread knife for a beautiful cross-section.
Step 10
Enjoy your egg sandwich with a freshly brewed cup of coffee. The generous amount of egg makes for a satisfying breakfast. Even in summer, a hot coffee pairs wonderfully.
Step 11
Making scrambled eggs to top the sandwich sounds like a great idea for next time! I might have to try this with slider buns too.
