Korean Street-Style Egg Bread
Quick answer
- Total time
- 35 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Korean street vendors sell this egg bread in winter; here it bakes in a home oven.
Read more
Muffin cups stand in if you lack the special molds, and eggs left at room temperature cook more evenly on top. After about 15 minutes at 180 degrees Celsius, the white is set and the yolk sits between soft and firm.
Ingredients
Instructions
- 1
Preheat the oven to 180°C and bring the eggs to room temperature.
In a bowl, mix 220 g all-purpose flour with the sugar, salt, and baking powder, breaking up any lumps so the batter rises evenly.
- 2
Add 180 ml milk and 4 eggs, then whisk slowly until smooth.
Stop when no dry flour remains and the batter flows like a thin pancake batter, since overmixing can make the bread less tender.
- 3
Melt the 30 g butter, stir it into the batter, and brush a thin layer inside the molds.
Fill each mold only about 70 percent full because the baking powder will lift the batter as it bakes.
- 4
Crack the remaining 4 eggs carefully, placing 1 egg on top of each mold.
Keep the yolk centered without breaking it, then sprinkle each egg lightly with a pinch of salt for balanced seasoning.
- 5
Bake on the middle oven rack at 180°C for 15 minutes, then check the top.
If the whites are set and the edges are golden but the center still jiggles loosely, bake 2 to 3 minutes more.
- 6
Let the breads sit in the molds for 1 minute so the edges firm up before unmolding.
Sprinkle with chopped parsley and serve warm, when the bread is still moist and the egg is at its best texture.
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