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