Soft Egg Sandwich with Gochujang Corn Salad (แซนด์วิชไข่นุ่มสลัดข้าวโพดโคชูจัง)

1.Preheat the oven to 150°C using the conventional top-and-bottom heat setting. Lightly grease a 7 × 7-inch square metal baking pan with vegetable oil or cooking spray.

2.Crack the eggs into a mixing bowl and add the salt. Whisk until well combined, then add the water and stir gently. Pour the mixture into the prepared pan. Place the pan in a deep baking tray and pour water into the tray to a depth of approximately 1 cm.

3.Bake for about 30 minutes, or until the eggs are fully set. Remove the pan from the water bath and allow to cool slightly. Run a knife around the edges, carefully turn the egg slab out of the pan, and cut into 4 equal portions.

4.Prepare the gochujang corn salad. Drain the sweet corn thoroughly. In a bowl, combine the mayonnaise, gochujang, and sesame oil. Add the corn and spring onions, then mix until evenly coated.

5.Toast the bread until crisp and lightly golden. Spread a thin layer of butter on each slice. Layer the ham, soft baked egg, and gochujang corn salad onto a slice of toast. Top with another slice of bread. Repeat to make 4 sandwiches. Serve immediately.