Korean Street Egg Bread (Sweet Batter Muffin with Whole Egg)
Quick answer
- Total time
- 33 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 10
About this dish
Winter streets in Seoul feature this warm handheld snack prepared by baking a whole egg atop a sweet batter.
Read more
The base consists of cake flour, baking powder, milk, and melted butter poured into muffin molds. Adding a layer of finely diced ham beneath the egg creates a salty contrast against the sweetness of the dough. When baked at 180 degrees Celsius, sixteen minutes results in a soft and runny yolk, while eighteen minutes produces a firm center. Vanilla extract mixed into the batter helps neutralize the natural scent of the egg for a clean finish. A light dusting of dried parsley on the domed surface adds a subtle herbal scent as the bread turns golden in the oven. Small amounts of shredded cheese can be added to the batter to balance the sweetness. Serving the bread while it remains warm ensures the interior stays moist. This egg bread functions well as a quick breakfast option and can be made in paper muffin cups if metal molds are unavailable.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
Preheat the oven to 180 degrees and line the muffin tin with paper cups to keep the batter from sticking.
- 2Season
Sift 140g cake flour and 5g baking powder together, then add 28g sugar and 2g salt and mix until evenly combined.
- 3Step
Add 120ml milk, 30g melted butter, and 3ml vanilla extract to the dry ingredients and stir just until no lumps remain, then fill each mold to half its height.
- 4Step
Divide 40g diced ham evenly among each mold, then crack 1 whole egg directly into each and gently center the yolk.
- 5Heat
Sprinkle evenly with 2 g of parsley and bake at 180 degrees for 16~18 minutes.
Remove when no liquid remains in the egg whites or yolks and the bread centers are cooked.
- 6Finish
Remove from the tin and cool for 3 minutes.
Check that no liquid remains in the egg or bread center, then serve warm.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Gyeran-ppang Korean egg bread pairs a whole baked egg with a sweet, moist muffin-style batter base.
- Finish cue
- Remove from the tin and cool for 3 minutes.
- Avoid this
- Do not overmix; stir just until no dry flour remains.
- Substitution
- This egg bread functions well as a quick breakfast option and can be made in paper muffin cups if metal molds are unavailable.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
33min, 10 ingredients
Category median
30min, 8 ingredients
Based on 109 recipes
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