Korean Street Egg Bread (Sweet Batter Muffin with Whole Egg)

Name: Korean Street Egg Bread (Sweet Batter Muffin with Whole Egg)
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 4 servings
Cuisine: Korean
Ingredients: cake flour 140 g; baking powder 5 g; milk 120 ml; melted butter 30 g; sugar 28 g; salt 2 g; eggs 4 piece; vanilla extract 3 ml; diced ham 40 g; parsley 2 g

Quick answer

Total time: 33 min
Level: Easy
Servings: 4 servings
Ingredients: 10

About this dish

Each muffin cup gets sweet batter halfway up, a little chopped ham, and a whole egg cracked on top before baking.

You see it often on Seoul streets in winter, and paper muffin cups give the same shape without a special pan.

Ingredients

servings

IngredientAmount

eggs4 piece

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Instructions

6 steps

1

Preheat the oven to 180 degrees and line the muffin tin with paper cups to keep the batter from sticking.
2

Sift 140g cake flour and 5g baking powder together, then add 28g sugar and 2g salt and mix until evenly combined.
3

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.
4

Divide 40g diced ham evenly among each mold, then crack 1 whole egg directly into each and gently center the yolk.
5

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.
6

Remove from the tin and cool for 3 minutes.

Check that no liquid remains in the egg or bread center, then serve warm.