Soft Morning Delight: Morning Roll Egg Sandwich
Soft Morning Delight: Morning Roll Egg Sandwich
Simple and Delicious Morning Roll Egg Sandwich Recipe
Experience the perfect harmony of soft morning rolls and creamy, savory eggs in this egg sandwich! It’s ideal as a breakfast substitute or a satisfying snack. Morning rolls, also known as dinner rolls or sweet rolls, are incredibly versatile. This recipe breaks down how to create this delightful sandwich step-by-step, ensuring even beginners can achieve delicious results. Get ready to savor the rich flavor and incredibly tender texture that fills your mouth!
Ingredients- 8 Morning Rolls
- 5 Eggs
- 1/2 Onion
- 2 Mini Dill Pickles
- 3 Tbsp Mayonnaise
- 1 Tbsp Honey Mustard
- 1 Tbsp Oligodang (Korean corn syrup)
- Pinch of Salt
- Pinch of White Pepper
Cooking Instructions
Step 1
First, let’s hard-boil the 5 eggs. Fill a pot with enough cold water to cover the eggs completely. Add 1 tablespoon of salt and 1 tablespoon of vinegar to help with peeling later. Boil over high heat for 15 minutes until fully cooked. Immediately transfer the boiled eggs to an ice bath; this helps the shells peel off much more easily.
Step 2
Once the eggs are cooked and cooled, peel them. Then, finely chop the eggs using a fork or a knife. Ensure they are chopped thoroughly without large lumps for a smooth filling texture.
Step 3
Peel and finely dice half an onion. Aim for a slightly coarse dice. In a small bowl, combine the diced onion with 1/2 tablespoon of coarse salt and 1 tablespoon of water. Let it sit for 10 minutes to draw out moisture and reduce its sharpness, while retaining a pleasant crunch. Adding a little water helps the onion pickle faster.
Step 4
Place the lightly pickled onion into a mesh bag or cheesecloth and rinse it briefly under cold running water. This step removes any remaining pungent onion juice. After rinsing, squeeze out as much water as possible.
Step 5
Finely dice the 2 mini dill pickles. Similar to the onion, use a mesh bag or cloth to squeeze out any excess liquid. This prevents the sandwich filling from becoming too watery.
Step 6
In a medium bowl, combine the chopped hard-boiled eggs, the squeezed onion, and the squeezed pickles. Add 3 tablespoons of mayonnaise for creaminess, 1 tablespoon of honey mustard for a sweet and tangy kick, and 1 tablespoon of oligodang for a touch of sweetness. Season with a pinch of salt and a pinch of white pepper. Mix everything gently until well combined. Feel free to adjust the salt and pepper to your taste.
Step 7
Take the 8 prepared morning rolls and slice them in half horizontally. While you can make a slit without cutting all the way through, fully splitting them makes filling and eating much easier.
Step 8
Generously fill the bottom half of each sliced morning roll with the prepared egg salad mixture. Place the top half of the roll back on to complete the sandwich.
Step 9
Wrap each finished egg sandwich tightly in plastic wrap and refrigerate for at least 30 minutes. Chilling the sandwiches enhances the flavors and makes them even more delicious. Your delightful Morning Roll Egg Sandwiches are now ready to enjoy! Simple, yet incredibly satisfying.
