Korean Street Egg Bread (Sweet Batter Muffin with Whole Egg)
Quick answer
Winter streets in Seoul feature this warm handheld snack prepared by baking a whole egg atop a sweet batter.
What makes this special
- Gyeran-ppang Korean egg bread pairs a whole baked egg with a sweet, moist muffin-style batter base.
- Sweet cake batter topped with a whole egg baked into a single moist unit
- Ham at the base creates a savory contrast against the sweet batter above
Key ingredients
Core cooking flow
- 1 Preheat the oven to 180C and thoroughly brush the inside of each muffin cup...
- 2 Sift 140g cake flour and 5g baking powder together, then add 28g sugar and 2...
- 3 Add 120ml milk, 30g melted butter, and 3ml vanilla extract to the dry ingred...
Winter streets in Seoul feature this warm handheld snack prepared by baking a whole egg atop a sweet batter. 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.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
Preheat the oven to 180C and thoroughly brush the inside of each muffin cup with melted butter, or line with paper cups, so the batter does not stick.
- 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 2g parsley evenly over each and bake at 180C for 16 to 18 minutes until the egg white is fully set and opaque white all the way to the center.
- 6Finish
Remove from the mold, cool for 3 minutes until the yolk is still soft and slightly runny, then serve warm.
After the steps
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Preparing gyeran ppang involves pouring a sweet batter made from flour, milk, egg, and butter into individual molds and cracking a whole egg directly on top. The inclusion of baking powder helps the batter rise into a soft, airy bread structure during the baking process at 180 degrees Celsius. Within fifteen to eighteen minutes, the egg white sets firmly while the yolk reaches a state between soft and fully cooked, creating a moist center. The light sweetness of the buttered batter balances the naturally mild and savory profile of the egg, making the snack complete without any additional sauces. Where the batter makes contact with the mold, it develops a lightly crisped, golden exterior that provides a textural contrast to the pillowy interior. This snack reaches its peak quality immediately after removal from the mold while still warm, as cooling causes the bread to contract and lose its characteristic fluffiness. Its compact shape makes it easy to hold and eat while walking, which contributed to its status as a staple of Korean winter street food culture. Some versions include a light sprinkle of salt or dried herbs over the egg to introduce an aromatic element to the sweet and savory base.
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