Korean Gyeran-ppang Egg Bread

Gyeran-ppang, literally "egg bread," is a beloved Korean street snack of soft, slightly sweet mini loaves cradling a whole baked egg. A quick oven version brings that same cozy breakfast bite home with a tender crumb and optional green onion.

Serves 4 · 10 min prep · 18 min cook

Estimate for one serving

• 255 cal
• 12g protein
• 26g carbs
• 11g fat

Every recipe here is free to read.

Ingredients

• 1 cup all-purpose flour
• 3/4 cup milk
• 5 large eggs
• 2 tbsp sugar
• 1 tsp baking powder
• 1/4 tsp salt
• 2 tbsp melted butter
• 1 tbsp neutral oil for greasing
• optional garnish chopped green onion or parsley

Instructions

1. 1Preheat the oven to 375°F and lightly grease a standard 4-cup muffin tin or four small oven-safe ramekins with neutral oil.
2. 2In a mixing bowl whisk together the flour, sugar, baking powder, and salt until combined.
3. 3In a separate bowl beat one of the eggs with the milk and melted butter until smooth.
4. 4Pour the wet mixture into the dry ingredients and stir just until a thick, lump-free batter forms; do not overmix.
5. 5Spoon the batter evenly into the prepared muffin cups, filling each halfway.
6. 6Carefully crack one whole egg into the center of each cup so the yolk sits nestled in the batter.
7. 7Bake for 15 to 18 minutes until the bread portion is golden and springy and the egg white is fully set while the yolk remains slightly soft if preferred.
8. 8Remove from the oven and let cool in the pan for 2 minutes so the breads release cleanly.
9. 9Run a thin knife the edges if needed, then lift each gyeran-ppang onto a plate.
10. 10Garnish with a sprinkle of chopped green onion if using and serve warm as a savory-sweet handheld breakfast.