Korean Egg Drop Sandwich

1. Prepare the sauce: Combine mayonnaise, sweetened condensed milk, and garlic powder in a small bowl. Mix well and set aside.

2. Prepare the eggs: In a bowl, whisk large eggs with whole milk, granulated sugar, fine sea salt, ground black pepper, and toasted sesame oil until just combined. Do not overwhisk.

3. Cook the eggs: Melt half of the unsalted butter in a non-stick pan over medium-low heat. Pour in the egg mixture. As the large eggs begin to set, gently push them from the edges towards the center, creating soft, fluffy curds. Remove from heat when still slightly wet.