Korean Egg Bread
Gyeran Bbang, also known as Korean Egg Bread, is a popular street food in Korea. It’s a warm, soft bread with a whole egg baked inside, often topped with a sprinkle of cheese or herbs. It’s the perfect mix of savory and slightly sweet, making it a comforting breakfast or snack.
Ingredients
1 cup all-purpose flour
1 tsp baking powder
1/4 cup sugar
1/4 tsp salt
1/2 cup milk
1/4 cup unsalted butter, melted
1 large Oakdell egg (for batter)
6 large Oakdell eggs (whole, for filling)
1/2 cup shredded mozzarella cheese
1 tbsp chopped parsley or green onions (optional for garnish)
Butter for greasing muffin tins
Instructions
1
Preheat your oven to 350°F (175°C) and butter a 6-cup muffin tin with butter or cooking spray.
2
In a mixing bowl, whisk together flour, baking powder, sugar, and salt. In a separate bowl, combine milk, melted butter, and 1 egg. Slowly whisk the wet ingredients into the dry ingredients until smooth and well combined.
3
Pour a small amount of the batter into each muffin cup, about 1/3 of the way full.
4
Crack a whole egg into each muffin cup on top of the batter. If desired, sprinkle shredded mozzarella cheese over the top of each egg.
5
Add more batter over the egg, filling each muffin cup about 3/4 full.
6
Bake in the preheated oven for 18-20 minutes, until the bread is golden brown and the eggs are fully cooked.
7
Once baked, sprinkle with chopped parsley or green onions for a fresh finish.
8
Allow to cool for a few minutes, then gently remove from the muffin tin. Serve warm!
Tags:
#BakedEggs#breakfastideas#GyeranBbang#KoreanEggBread#KoreanStreetFoodChefBryanCookingwithchefbryanKUTVOakdellEggFarms
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