Daily Cooking Quest

Gyeran Bbang - Korean Egg Bread

Korean egg bread (gyeran bbang) baked in standard muffin pan is filled with hard boiled egg in each bread, making it perfect for breakfast.

Here is an easy breakfast idea from Korea, gyeran bbang - Korean egg bread. Make in standard muffin cups, the recipe yields 6, but easily doubled to yield 12 for a full size standard muffin pan.

Gyeran Bbang - Korean Egg Bread

Smaller sized eggs are better

In most of my baked goods recipes, I assume most people will default to large eggs. But for this recipe, smaller size eggs, like US small, or US medium, will work better. If you don’t mind with overflowing, you can push it with US large eggs, but definitely not US extra large. Trust me, it will be a messy affair cleaning up your oven afterwards.

Gyeran Bbang - Korean Egg Bread

One bowl and one whisk

This is a very easy recipe. To mix the recipe, you only need to put all batter ingredients in a bowl, and hand whisk until smooth. Next, just divide batter to fill 6 standard size muffin cups, and top each with an egg, and sprinkle with salt, pepper, and parsley. After 25 minutes of baking, you will be greeted with a wonderful egg bread for breakfast.

Gyeran Bbang - Korean Egg Bread

Gyeran Bbang - Korean Egg Bread


5.0 from 3 reviews

Author: Anita Jacobson

Categories:

Cuisine:

Ingredients:

Prep Time: 10 mins

Cook Time: 25 mins

Total Time: 35 mins

Serves: 6

Ingredients

  • Bread batter
  • 100 gram (2/3 cup) all purpose flour
  • 70 gram (1/3 cup) sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/3 cup butter, melted
  • 1 egg (medium/large)
  • 1/3 cup milk
  • 1/2 teaspoon vanilla extract
  • Toppings
  • 6 eggs (small/medium)
  • salt
  • pepper
  • parsley

Instructions

  1. Preheat oven to 350 Fahrenheit (180 Celsius). Grease a 6 cup standard muffin pan.
  2. Sift together all purpose flour, sugar, salt, and baking powder in a mixing bowl. Add melted butter, egg, milk, and vanilla extract. Whisk until smooth, then pour into muffin pan.
  3. Top each muffin cup with 1 egg, then sprinkle with salt, pepper, and parsley.
  4. Bake in preheated oven for 25 minutes, or until golden brown.
  5. Remove from oven. Set aside to cool for 10-15 minutes, then gently remove the bread from the muffin pan. Enjoy hot or warm.

Comments

  • L T says:

    Looks great. Can Egg Bread freeze for another days? I have problemed with freezed baked eggs becoming very blanded and soaked up freezed water. Any solutions?

    • Anita says:

      LT, I don't freeze, but just store leftovers in an air-tight container inside my fridge (not freezer). They are good for up to 5 days in the fridge. I simply reheat the one I want to eat in microwave for 20-30 seconds, and the bread become warm and fluffy again, and the egg is looking none the worse. :)

  • Olivia says:

    I'll be making these soon! They look great and I'm glad I won't have to buy a special pan. When the eggs are cracked and placed on top, do they sink to the middle as they bake? Thank you in advance for your help! :)

    • Anita says:

      The eggs will usually sink to the middle on their own during baking. Also, be sure to choose smaller size eggs so the batter don't overflow.

  • Annemarie says:

    My kids will love to have this for breakfast! I love that it's such an easy recipe. So fun!

  • Alina | Cooking Journey Blog says:

    This is such a great idea for breakfast or Easter brunch!

    • Anita says:

      Indeed, these egg bread muffins can be something quite unusual but still very interesting and delicious to serve for Eastern brunch.

  • Luci's Morsels says:

    Ooh! This looks so easy and fun! Do you serve it with anything else or just these on their own? Any "toppings"?

    • Anita says:

      Luci, I usually just serve these as is. :)

  • Tisha says:

    I love love love this idea for a grab n go breakfast!!! I can't wait to make these!

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