Korean Gyeran-Ppang Egg Bread Boats

Gyeran-ppang, Korean for egg bread, is a beloved street-food snack pairing lightly sweet batter with a whole baked egg. These boat-shaped muffins tuck in mozzarella and green onion for a savory breakfast bite.

Serves 4 · 10 min prep · 18 min cook

Estimate for one serving

• 285 cal
• 15g protein
• 28g carbs
• 12g fat
• 3g fiber

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Ingredients

• 1 cup all-purpose flour
• 1 tsp baking powder
• 2 tbsp sugar
• 1/2 tsp salt
• 3/4 cup whole milk
• 5 large eggs
• 2 tbsp unsalted butter, melted
• 1 tsp neutral oil for greasing
• 1/2 cup shredded mozzarella
• 2 tbsp chopped green onion
• 1/4 tsp black pepper

Instructions

1. 1Preheat the oven to 375°F and lightly grease four wells of a muffin tin or small loaf boat molds so the batter releases cleanly later.
2. 2In a mixing bowl whisk the flour, baking powder, sugar, and salt until evenly combined and free of lumps.
3. 3In a separate bowl beat one egg with the milk and melted butter until smooth, then pour the wet mixture into the dry ingredients and stir just until a thick pancake-like batter forms.
4. 4Spoon the batter evenly into the prepared molds, filling each halfway so there is room for the egg to settle on top.
5. 5Crack one whole egg carefully into the center of each boat so the yolk stays intact and the white spreads slightly over the batter.
6. 6Sprinkle shredded mozzarella and chopped green onion over the tops, then finish with a light grind of black pepper.
7. 7Bake on the middle rack for 15 to 18 minutes until the bread edges are golden, the egg whites are fully set, and the cheese is melted and lightly browned.
8. 8Let the boats rest in the pan for 2 minutes so they firm up, then loosen the edges with a thin spatula and lift them out.
9. 9Serve immediately while the bread is still soft and the yolk is warm, pairing with a quick hot sauce drizzle if you like extra heat.