Discover how to make authentic Korean egg bread (Gyeran-ppang) at home! This easy recipe creates a soft, delicious egg bread that is perfect for breakfast, snacks, or quick street food. Soft, slightly sweet, and full of flavor – ready in minutes!
Yields: 6-8 small egg breads
Prep time: 20 minutes
Cook time: 20-25 minutes
Ingredients:
For the Batter:
- 1 cup (120g) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup (50g) granulated sugar
- 1/4 cup (60ml) milk
- 1 large egg
- 2 tablespoons (30ml) vegetable oil
- 1 teaspoon vanilla extract (optional)
For the Eggs & Toppings:
- 6-8 small eggs (choose based on your mold size)
- Optional toppings:
- Shredded cheddar cheese
- Chopped ham or bacon
- Sesame seeds
- Chopped parsley
Equipment:
- Mixing bowls
- Whisk or electric mixer
- Measuring cups and spoons
- Muffin tin or gyeran-ppang molds (if you have them)
- Spoon or ladle
Step-by-Step Instructions with Pictures:
Step 1: Prepare the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures the baking powder is evenly distributed.
Step 2: Prepare the Wet Ingredients
In a separate large bowl, whisk together the granulated sugar, milk, egg, vegetable oil, and vanilla extract (if using) until well combined and the sugar is mostly dissolved.
Step 3: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet ingredients, mixing gently with a whisk or spatula until just combined. Be careful not to overmix, as this can lead to tough egg breads. A few lumps are okay.
Step 4: Prepare the Molds
Grease your muffin tin or gyeran-ppang molds with cooking spray or line them with paper liners.
Step 5: Fill the Molds with Batter
Spoon or ladle the batter into the prepared molds, filling each about halfway.
Step 6: Add Optional Toppings (First Layer)
If you’re using any toppings like chopped ham or bacon, sprinkle a small amount over the batter in each mold now.
Step 7: Crack the Eggs
Carefully crack one small egg into the center of the batter in each mold. Try to keep the yolk intact.
Step 8: Add More Batter (Optional)
If you prefer a thicker bread base, you can carefully spoon a little more batter around the egg, being careful not to cover the yolk completely.
Step 9: Add Remaining Toppings
Now, sprinkle the remaining optional toppings like shredded cheddar cheese, more ham/bacon, sesame seeds, or chopped parsley over the eggs and batter.
Step 10: Bake the Egg Bread
Preheat your oven to 350°F (175°C). Place the muffin tin or molds in the preheated oven and bake for 20-25 minutes, or until the bread is golden brown and a toothpick inserted into the bread (not the egg yolk) comes out clean. The egg whites should be set.
Step 11: Cool and Serve
Once baked, remove the egg breads from the oven and let them cool in the tin for a few minutes before carefully transferring them to a wire rack to cool slightly.
Step 12: Enjoy!
Serve your warm and delicious Korean Egg Bread immediately. They are perfect for breakfast, a snack, or a light meal!
Tips and Variations:
- Sweetness Adjustment: If you prefer a less sweet bread, you can reduce the sugar slightly.
- Savory Twist: You can omit the sugar entirely for a completely savory version and add more salt, herbs, and your favorite savory fillings.
- Egg Doneness: For a runnier yolk, you can slightly reduce the baking time. For a firmer yolk, bake for a few extra minutes. Keep an eye on them.
- Molds: While muffin tins work well, using dedicated gyeran-ppang molds will give you the classic rectangular shape.
- Fillings: Get creative with your fillings! Try corn, bell peppers, onions, or even a dollop of cream cheese.
- Storage: Leftover egg bread can be stored in an airtight container at room temperature for a day or two, or in the refrigerator for up to a week. Reheat gently in the oven or microwave before serving.
Enjoy making and eating these delightful Korean Egg Breads!
