Korean Egg Salad Sandwich with Microwave
760kcal
Ingredients
- 1 croissant
- 2 eggs
- 2 tbsp milk
- 2 tbsp mayonnaise
- 2 twists black pepper
- 1/3 tsp sugar
- 1/3 tsp salt
- 1 pinch parsley flakes (optional)
Sweet Mayo Sauce
- 1 tbsp mayonnaise
- 0.5 tbsp condensed milk
Equipment
- 1 bread knife
- 1 Fork
- 1 Bowl
- 1 Spoon
Method
- Crack the eggs into a bowl and whisk well. Add salt, sugar, black pepper, and milk, and mix thoroughly.
- Cover with a plate and microwave for 1 minute. Break up and mix the eggs with a fork.
- Microwave for another 1 minute, then break and mix again with a fork. If the eggs are still too wet, microwave for an additional 30 seconds to 1 minute until cooked through.
- Add the mayonnaise to the scrambled eggs and mix well until creamy.
- Mix mayonnaise and condensed milk to make a sweet mayo sauce.
- Slice the croissant in half and spread a sweet mayo sauce made by mixing mayonnaise and condensed milk.
- Fill the croissant with the egg mayo salad to make a sandwich.
- Sprinkle with parsley flakes to finish.
Egg Salad Sandwich 에그 마요 샌드위치
- Rich and creamy egg mayo salad packed generously inside a croissant!
