Gyeran-ppang Muffin Tray (Korean Egg Bread)
Quick answer
- Total time
- 37 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 9
About this dish
Gyeran-ppang, the egg bread sold at Korean street stalls, adapts neatly to a muffin tin: a lightly sweet batter fills each cup halfway, and a whole egg cracked on top bakes into it as the batter rises around it.
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Chopped ham and scallions add a salty, savory layer to the sweet bread.
Ingredients
Instructions
- 1
Preheat the oven fully to 190°C.
Grease 4 muffin cups with butter or line them, making sure the bottom and sides are covered so the egg and batter release cleanly after baking.
- 2
In a bowl, whisk 140 g cake flour, 5 g baking powder, 22 g sugar, and 2 g salt until evenly combined.
Break up visible lumps so the batter rises evenly around the eggs.
- 3
Add 130 ml milk and 30 g melted butter, then mix briefly with a spatula.
Stop as soon as no dry flour is visible, because overmixing makes the bread portion tough.
- 4
Fill each prepared cup only halfway with batter, then divide 40 g diced ham and 12 g chopped scallion over the cups.
Leave space above the batter, or the egg can overflow as it bakes.
- 5
Crack the 4 eggs one at a time into a small bowl, then slide one into each cup.
Check for shell pieces first, and keep each yolk centered and intact.
- 6
Bake at 190°C for 20-22 minutes, checking from 18 minutes if a softer yolk is preferred.
Remove when the whites are opaque and the edges are golden, then cool briefly before serving hot.
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