Greetings and Welcome Back to My Channel

My beautiful lovelies, it's Emmy here, and I'm thrilled to see you all back for another exciting episode of my channel. Today, I'm going to share with you my latest culinary adventure - a homemade version of the Egg Drop sandwich. But before we dive into the recipe, let me tell you that this beloved sandwich has been around since 2017 in South Korea, and its popularity has led to numerous variations across different restaurants.

The Origins of the Egg Drop Sandwich

The name "Egg Drop" refers to a popular sandwich chain in South Korea called Egg Drop, where you can find this delectable sandwich. However, it seems that since its inception in 2017, other establishments have emerged with their own versions of the Egg Drop sandwich, each offering unique twists on the classic recipe.

What is an Egg Drop Sandwich?

So, what exactly is an Egg Drop sandwich? Simply put, it's a thickly cut slice of bread that's sliced almost to the bottom, much like two connected little floppy hands. The basic version of this sandwich is known as Mr. Egg, consisting of just egg and cheese. While I'll be making the Mr. Egg version today, there are many other permutations that include bacon, ham, avocado - all of which sound absolutely lovely and delicious.

Inspiration for Making the Sandwich

As I began thinking about creating my own Egg Drop sandwich, I found inspiration in a recent purchase from Ginza Nishikawa. If you haven't seen that video (I'll put a link to it below), it's a loaf of bread sold out in two minutes - famously delicious shokupan or Japanese-style white bread. This particular loaf allowed me to cut the bread to any thickness I desired, which sparked my creativity for crafting the perfect Egg Drop sandwich.

Creating Your Own Egg Drop Sandwich

Now that I've shared with you the inspiration behind making this sandwich, let's get started! In the next section, we'll explore the recipe and ingredients needed to make a delicious homemade Egg Drop sandwich. Stay tuned, my lovelies - it's going to be a tasty adventure!

"WEBVTTKind: captionsLanguage: en(upbeat music)- Greetings, my beautiful lovelies.It's Emmy.How are you?It's great to see you, and welcome back.Today I'm going to be making my version,a homemade version, ofthe Egg Drop sandwich.I just recently learnedabout the Egg Drop sandwich,but apparently, it'sbeen around since 2017.Egg Drop refers to the sandwich chainin South Korea where youcan find this sandwich.And apparently, since 2017,there are lots of otherEgg Drop-style placesthat make a sandwich that'svery similar to this one.And what is an Egg Drop sandwich?Well, it is a thickly cut slice of breadthat's sliced almost to the bottom,so that's like two ofthem connected like this,like little floppy hands.The basic version of the Egg Drop sandwichis called the Mr. Egg. andit's just egg and cheese.I'm gonna be attemptingthat version today,but there are other permutationsthat include bacon, ham, avocado --all of which sound absolutelylovely and delicious,but we're just gonna gofor simplicity today.Now the inspiration formaking the sandwich goes backto when I purchased a loaf ofbread from Ginza Nishikawa.If you haven't seen that video,(I'll) put a link downto that video below.It is a loaf of bread that'ssold out in two minutes,famously delicious shokupanor Japanese-style white bread,and it allows you to cut the breadto any thickness you like.And I said, \"Well, this wouldbe a perfect opportunity\"to make an Egg Drop sandwich.\"So, let's go ahead and do that! Dssk.I only have four slices leftof my precious Ginza Nishikawa bread.It's packaged like this becausethis is what is instructed.They ask that you slice it,then wrap each individual slice in foil,and then place it in aplastic bag and freeze.So a few of the outstandingcharacteristics,in my opinion, of the Egg Drop sandwichis that it is presentedand served in a box.So the sandwich is presented vertically,which makes a lovely presentation.You can see all of the interior,and it just looks so beautiful.Second, a thick piece of bread.They use brioche.I'm gonna be using shokupan,but brioche is a lovelyrich French-style breadthat's enriched with eggand dairy, I believe,and it's lovely.So if you have a brioche bread,then, by all means, please do that.Another signature thingis, as I mentioned before,the sandwich is a bit like a pocket.The bread is sliced thickly,and then it's connected at the bottom,so that it holds your sandwichand the contents together.And also, it's served witha sweetened mayo dressing.So we're gonna make that as well.And lastly, which isvery typical, I think,of how eggs are oftenserved in South Koreais that it's a little bit sweet.So this is served with a sweetened mayo.So we're gonna combine mayonnaise --so two parts of mayo,got two tablespoons here,with one part condensed milk.That'll give us the sweetness,which is pretty typicalfor how eggs are servedfrom my understanding.Okay, a little bit moreof that to thin it out.And to make it beautiful,I'm gonna put this in a piping bag.At the shop, they have'em in squeeze bottles,but this isn't very much sauceto put in a squeeze bottle.You certainly don't haveto go to these lengths,but I want it to be pretty.So I'm doing it.So there is our mayo sauceready to be piped on our sandwich.I went ahead and made this little box.This is just a little boxI made out of a cake box.You don't need one of these.I just want my sandwichto stand up and look cute.So that's why I went and made this.It's presented with abit of parchment paper.So I'm gonna cut myparchment paper to sizebecause I wanna be extra,and I'm allowed tobecause it's my sandwich.(bubble pops)So in my box,tuck in two pieces of parchment paperthat I've cut to size.Look how cute.Next I have two beautiful eggs.Crack 'em into a bowl, boink, boink.Pinch of kosher salt, twopinches, boop boop boop boop.And for added richness,about a tablespoon of cream.Beat that up.That yolk is being stubborn, (laughs)did not wanna break.So I'm not looking to fluff these up.I just want it to be well blended.Guess you could fluff'em if you wanted to,but I'm just looking for homogeneousness.Now I'm gonna strain theeggs through a strainerto work out any lumps.You could skip this part ifyou like, but I'm doing it.See those little bits?What is that called again,chalazia, chalazia, mm.Well, those are like thelittle protein-y bitsinside the egg.Totally edible, 100% fine,but I'm gonna strain itout just for presentation.Now we're gonna make our toast.Preheat my pan here, medium low heat.We're gonna toast our bread.I'm using some ghee,which is clarified butter,tastes delicious, andbecause it's clarified,it's less likely to burn.Let that melt just a little bit.Here is my shokupan.Isn't it beautiful?Yay, yay, yay, yay.Look how thick it is.Okay, now what I'm gonnado is take my knifeand slice this, so itforms two slices of bread,but I'm gonna stop right about herejust so it has like a little,(clicks tongue) you know,like a paw to hold my eggs.This is not that cute, this little arch.Should I serve it upside down?Yeah, I'm gonna serve it upside down,but then it has this little dent.Ugh, I can't win.This way, but then why?What do I do?Whatever.So, we're just gonna butterflythis, the bread like this.Butterfly bread, boop boop boop boop boop.I think I should godown a little bit more,so that it opens up her properly.Okay.Hello, there, I am butterfly.Back to the heated pan,and we're gonna just rub it like that,so it gets nice, even coating,and we're gonna toast it right in the pan.I know I said I wasgonna make a basic one,but I think I'm gonna add ham'cause I have Canadian bacon.I mean, why not?Oh, look, gorgeous.Keep toasting, we want a littlebit more color than that.I'm gonna add some ham too.All right, let's check on our bread.I think we can flip it.Yo.Okay, almost over toasted.Beautiful.Now, we're gonna do the other side.More bread.More bread, more butter.Try to keep it in the pan.That would be good.Swirl that around.Ooh, that looks so gorgeous.You're beautiful.Look at that, ugh, ugh, ugh.All righty, bread is finished.Into the box.Oh, yes.Look at that.So, bread is toasted.Next, we're gonna add our cheese,so it has time to be warmed up.We're gonna put it in withthe pointy side up like that.Oof, oof, oof.Look, that's beautiful, right,so that when it heatsup, it's gonna flop over.I've got some Canadian bacon,which is like thick sliced ham.I've cut it in half.I'm gonna fold it into kindof like two ears like this,and then we're gonna tuck itinto the sandwich like that.We got ham.Now we're gonna cook our eggs.Same pan, add little bit more ghee,add our eggs.Pour right into the pan.Get every drop of that lovein there and just mix this up.If your pan's nice and hotand you added enoughbutter, it won't stick.It's a beautiful thing.Oh my goodness, yes.Okay, turn it off.I know the inside's gonna bea little bit wobbly wobbly,but we want that becauseit's gonna keep cooking.Look at that.(chuckles) It looks so good.Okay, oh my gosh, look how beautiful.This is actually enough for two sandwichesbecause my bread slicesare actually quite smalland we're just gonna put ourlovely egg right in there.Yeah, let's be greedy.And let's put all of that in there.Push it down to the bottom.Oh, hot pan oiled nicely, no sticking.I'm gonna readjust my ham slices here.We're going to now take ourscissors that I cannot find.Oh, boof.Got sauce everywhere. (laughs)All right, now we'regonna take our mayo sauceand we're going to drizzlesome of that right on top.And I should have putsome on my bread too.So I'm gonna just scootthis nozzle down there.Oh my goodness, this looks so good.And to finish things off,we're gonna add a littlebit of dried parsley.That makes it look soprofessional and cute.Look, Egg Drop sandwich.That ham piece, I thinkit needs to be replacedwith another piece of ham.All right, there, I hadto rearrange the ham.Look at this.This looks so good.♪ Dee dee dee dee ♪All right, let me getyou close-up of this.(chill music)All right, my lovelies, it is time.It is time to taste myversion, my homemade version,of an Egg Drop sandwich.And I have to say, I thinkthis looks marvelous.I would do a few thingsdifferently next time.First of all, I would design a boxthat's a little bit tallerbecause as it is right now,my sandwich wants to splay open.So if this was a little bit taller,my sandwich would be squeezeda little bit tighter.Second, maybe I wouldn'tcut the bread so far down.Maybe I would keep it alittle bit more hinged,so that it wouldn't splay out so widely.But this was my firsttime making the sandwich.And I am done talking and I'mgoing to give this a taste.Look at that.Looks marvelous.Oh my goodness, look at that.That looks so good.All righty, let's givemy sandwich a taste.Itadakimasu!Mm.So good.So good.The bread, beautifullytoasted, has a great chew,absorbs all that lovely butter,has a great toasted flavor to it.Cheese, I used Havarti cheese, by the wayyou may use any cheese that you like,is creamy and flavorfulwithout being overpowering.I purposely chose kind ofa lighter flavored cheese.Egg, fantastic, fluffy, moist.That sauce works.For those of you that saysugar and eggs, I don't...It's fantastic.I made another SouthKorean-style egg sandwich beforethat also uses sugarsprinkled right on top.I've had it with corn dogs,South Korean-style, fantastic.So don't let the additionof a sweet mayo turn you offbecause it is fantastic.The combination of sweetnesswith the egg totally works,even makes it more savory somehow,especially with a reallysmoky ham in there as well.So great, uh-huh.So good.Textures are wonderful, yes.Mm, I know initially Isaid I was just goingto do the classic Egg Dropsandwich, the Mr. Egg,which is the egg and cheese,but I have to say,I really do recommend the ham,or if you've got it, bacon.The bacon, in this caseis a Canadian bacon,so it's sort of a hybrid,but that's smokey porkiness goes so wellwith that sweet mayo andegg cheese combination.It's fantastic.It's delicious.I, by the way, am a huge fan of breakfastand breakfast sandwiches,so I am a huge fan of this.If you're like me and can't breakfast,then make this 'causeit's so good, uh huh.Mm, so good.Now I need a cup of coffee.All right, my lovelies,thanks so much for watching.I hope you enjoyed that one.I hope you learned something.Please share this video with your friends.Follow me on social media.Like this video, subscribe.And I shall see you in the next one.Toodaloo, take care, bye!(gentle string music)Aw, this is so good.All right, off to finish...Hey, you think you're getting away?You're not 'cause you're not.Oh, yes.So tender.Cream and eggs, (groans).\n"