Egg-Drop Sandwich
AJI-NO-MOTO® Umami SeasoningIngredients
For the Scrambled Egg:
- 4 pcs. (200g) Eggs
- 1/3 cup (80ml) Milk
- 1/2 pack (5g) AJI-NO-MOTO® Umami Seasoning
- 1/10 tsp. (0.5g) Salt
- 3 Tbsps. (45g) Butter, unsalted
- 1/4 cup (50g) Mayonnaise
- 1/4 cup (30g) Condensed milk
- 1 tsp. (5g) Sriracha
- 5 pcs. (250g) Wheat bread
- 5 slices (40g) Cheese
- 1 cup (80g) Mushroom, sliced, toasted
Procedure
- MIX. In a bowl, combine eggs, milk, AJI-NO-MOTO® and salt. Mix well with a fork.
- FRY. In a pan, melt butter, Pour in the egg mixture then stir gently to form soft curds. Set aside.
- MIX. In a small bowl, combine mayo, condensed milk, and sriracha.
- TOAST. In a pan, toast the bread on both sides. Set aside.
- SERVE. To assemble the sandwich, spread the sauce on the slices of bread. Place the cheese, egg, and mushroom in between the sliced bread. Serve and enjoy!
Cooking Tips
Do not overcook the scrambled eggs to avoid a dry and crumbly appearance. Scrambled eggs should look silky and shiny for a more appetizing taste and appearance.
Array
Cooking Time: 10 minutes
Preparation: 5 minutes
Servings:
5
Serving size: 1 slice bread with 1/3 cup filling (130g)
Products Used
AJI-NO-MOTO® Umami Seasoning
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Nutrition Facts
Calories per serving (kcal)
217.1
Carbohydrates (g)
10.4
Proteins (g)
8.6
Fat (g)
16.5
Dietary Fiber (g)
0.2
Calcium (mg)
113.3
Iron (mg)
1.0
Sodium (mg)
388.4
Good to Know Nutrition Facts
Eggs are good sources of Choline which play an important role in brain and spinal cord development during pregnancy.
Reduced Sodium by 37%.
Original Sodium content: 1 tsp. (5g) Salt