Colin + Tanay

Gyeran-Ppang (Korean Egg Bread)

Korean egg bread: sweet vanilla batter baked with a whole egg on top.

Servings
4

One egg bread per person, as a snack or light breakfast.

28 min

Ingredients

  • all-purpose flour
  • milk
  • egg — about a third whisked into the batter, the rest beaten for the topping (roughly half an egg per muffin)
  • unsalted butter — melted
  • sugar
  • baking powder
  • vanilla extract
  • salt — kosher
  • cooking oil — for greasing the muffin tin

Steps

0–2m

  • Heat oven

    Step 1

    Preheat the oven to 400F / 200C and brush one muffin slot per serving with oil. Do this while you whisk the batter.

  • Make batter

    Step 2

    Melt the butter and let it cool slightly.

2–10mmeanwhile: Heat oven still going

  • Make batter

    Step 3

    Whisk the melted butter, sugar, salt, baking powder, vanilla, batter egg, flour and milk together until smooth.

10–12m

  • Bake

    Step 4

    Divide the batter among the greased slots, filling each about half full.

12–13m

  • Bake

    Step 5

    Beat the topping eggs and pour about half an egg onto the center of the batter in each slot.

13–27m

  • Bake

    Step 6

    Bake on the middle rack for 13 minutes, or closer to 15 if you want a fully solid egg on top.

27–28m

  • Bake

    Step 7

    Take out of the oven and serve hot.