Egg Bread or Gyeran Ppang

This surely is my kind of bread, what’s not to like it has eggs and butter!

This bread is great for breakfast or snacking and has a very mild sweet and salty flavor to it and of course the surprise element – “a whole egg” in the middle.

Egg Bread or Gyeran Ppang is a popular street food in Korea and I have made it a couple of times by now but this recipe is my favorite so far. I have reduced the amount sugar in my recipe to make it more savory than sweet, but if you want to keep it traditional increase the quantity of sugar to 1/3 cup.



For the Batter:
Dry Ingredients:
2/3 cup all purpose flour
1/4 cup powdered sugar
1/4 tsp ground salt
2 Tbsp baking powder
Wet Ingredients:
1 large egg (for batter)
1/3 cup milk
1/3 cup melted salted butter
1/4 tsp vanilla essence

Other Ingredients:
6 eggs
Some melted butter (to grease the muffin tray)
Some salt (to sprinkle on top)


  • Preheat oven to 350 degrees.
  • Grease the muffin tray with some butter and keep it aside.

For the Batter:

  • Dry Ingredients – Sift flour, baking soda, sugar and salt in a large bowl.
  • Wet Ingredients – Mix 1 egg, milk, butter, vanilla essence in a small bowl and whisk it all well.
  • Now, combine the wet and dry ingredients.

Putting it all Together:

  • Fill 6 muffin holes about 1/4 with batter.
  • Crack an egg on top of each muffin hole.
  • Put some more batter on top of the cracked egg (this is to cover the egg).
  • Now sprinkle some salt and dried parley on top (you can add any other topping of you choice, like cheese or tomatoes).
  • Put the muffin tray in oven and bake it for 25 mins.
  • After 25 mins, take out the muffin tray and insert a toothpick to check if the bread is baked all the way through.
  • Once the bread is cooked, take out the muffin tray and let it for 3-4 mins.

Enjoy the egg bread with some hot coffee!


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