Korean Street-Style Egg Bread
Street gyeran-ppang is Korean egg bread made by pouring a sweet batter of flour, milk, eggs, and butter into individual molds, then cracking a whole egg on top and baking at 180 degrees Celsius. Baking powder leavens the batter into a soft, pillowy crumb, while the egg on top sets to a medium-firm doneness and merges its savory protein flavor into the bread. The batter carries a gentle sweetness from sugar that naturally complements the plain egg, and where the edges meet the mold they develop a lightly browned, crisp ring. Fifteen to eighteen minutes in the oven yields bread that is cooked through but retains moisture inside.
Adjust Servings
Instructions
- 1
In a bowl, combine flour, sugar, salt, and baking powder.
- 2
Add milk and 4 eggs, then whisk until smooth.
- 3
Grease molds with butter and fill them about 70% with batter.
- 4
Crack 1 egg into each mold and sprinkle a pinch of salt.
- 5
Bake at 180°C for 15-18 minutes and finish with parsley.
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