Gyeran-ppang Muffin Tray (Korean Egg Bread)
This recipe adapts Korea's beloved street-food egg bread into a home oven version using a standard muffin tray. A lightly sweetened batter fills each cup halfway before a whole egg is cracked on top. As the batter rises in the oven, it wraps around the egg, fusing bread and egg into a single portable serving. The bread portion carries a gentle sweetness, while the egg inside cooks to a stage between soft and fully set, letting the yolk's richness complement the sweet dough. The muffin tray produces uniform shapes that fit neatly in one hand, making them practical for breakfast on the go or an afternoon snack. Adding shredded cheese, diced bacon, or chopped parsley before baking creates a savory variation. These are best eaten fresh from the oven, while steam still rises from the cracked surface of the egg.
Adjust Servings
Instructions
- 1
Preheat oven to 190°C and grease or line 4 muffin cups.
- 2
Whisk together flour, baking powder, sugar, and salt.
- 3
Add milk and melted butter, mixing just until no dry flour remains.
- 4
Fill cups halfway with batter, then divide ham and scallion on top.
- 5
Crack one egg into each cup, keeping yolks intact.
- 6
Bake 20-22 minutes at 190°C until whites set and edges turn golden.
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Nutrition (per serving)
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