Korean Street Egg Bread (Sweet Batter Muffin with Whole Egg)
Gyeran-ppang is a Korean street-style egg bread made by pouring a sweet batter of cake flour, baking powder, milk, and melted butter into a muffin mold, then cracking a whole egg on top before baking. A small amount of diced ham sits beneath the egg, adding a salty counterpoint to the sweet dough. Baking at 180 degrees Celsius for sixteen minutes yields a jammy yolk, while eighteen minutes produces a firmer set, letting the baker control doneness to taste. Vanilla extract in the batter tempers any eggy notes, and a sprinkle of parsley before the oven adds a faint herbal fragrance to the golden, puffy surface.
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Instructions
- 1
Preheat oven to 180C and lightly butter a muffin pan.
- 2
Sift cake flour and baking powder, then mix with sugar and salt.
- 3
Add milk, melted butter, and vanilla to make batter; fill cups halfway.
- 4
Add a little ham to each cup, then crack one egg into each.
- 5
Sprinkle parsley and bake 16-18 minutes, adjusting for desired yolk doneness.
- 6
Remove from pan, cool 3 minutes, and serve warm.
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