Gyeran-ppang Muffin Tray (Korean Egg Bread)
Quick answer
This recipe recreates Korea's beloved street-food egg bread at home using a standard muffin tray and a conventional oven.
What makes this special
- Korean egg bread (gyeran-ppang) baked in a muffin tray with a whole egg in every bun.
- Filling the mold only halfway is essential to leave room for the egg to sit
- Rising dough wraps around the egg as it bakes, merging bread and egg into one piece
Key ingredients
Core cooking flow
- 1 Preheat the oven fully to 190°C. Grease 4 muffin cups with butter or line th...
- 2 In a bowl, whisk 140 g cake flour, 5 g baking powder, 22 g sugar, and 2 g salt until evenly combined.
- 3 Add 130 ml milk and 30 g melted butter, then mix briefly with a spatula.
This recipe recreates Korea's beloved street-food egg bread at home using a standard muffin tray and a conventional oven. A lightly sweetened batter fills each cup to the halfway point, then a whole egg is cracked directly on top. As the batter rises during baking, it folds up around the egg, merging bread and egg into one self-contained, portable piece. The bread portion carries a restrained sweetness from a small addition of sugar, while the egg inside cooks to somewhere between soft-set and fully firm, allowing the yolk's richness to play against the sweet dough. The muffin tray produces pieces of uniform shape that sit comfortably in one hand, making them well-suited for breakfast or an afternoon snack. Filling each cup only halfway before adding the egg is important since the batter needs room to expand around it. Oven temperature and tray size affect cooking time, so the point at which the egg white turns fully opaque is the clearest indicator of doneness. Folding in shredded cheese, diced bacon, or chopped parsley before baking opens up a savory direction. These are best eaten immediately after coming out of the oven, while steam still rises from the surface.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Control
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.
- 2Season
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.
- 3Prep
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.
- 4Heat
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.
- 5Step
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.
- 6Heat
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.
After the steps
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