Daily Cooking Quest

easy Indonesian recipes

Gyeran Bbang - Korean Egg Bread

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

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

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

Gyeran Bbang - Korean Egg Bread

Categories:

Cuisine:

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. :)

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