Gyeran Bbang (Korean Egg Bread)
User Reviews
0.0
0 reviews
Unrated
Gyeran Bbang (Korean Egg Bread)
Report
A recipe for Gyeran Bbang (계란빵, Korean Egg Bread)! Layers of sweetened batter are topped with individual eggs and baked until set.
Share:
Ingredients
Batter:
- 1 large egg
- 1/3 cup (65 grams) granulated sugar
- 1 cup (125 grams) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (120 milliliters) milk
- 1/3 cup (75 grams) unsalted butter melted and slightly cooled
- 1/2 teaspoon vanilla extract
Toppings:
- 8 small to medium eggs
- chopped bacon
- shredded cheese mozzarella
- dried parsley
- salt
- freshly ground black pepper
Instructions
- Preheat oven to 350˚F (180˚C). Thoroughly grease 8 muffin tins with butter or vegetable oil.
- In a large bowl, beat the 1 egg until foamy.
- Beat in the sugar until dissolved.
- Whisk in the flour, baking powder, and salt, then the milk, melted butter, and vanilla extract to create a smooth, thick batter.
- Use a spoon to transfer the batter to the prepared muffin tins until about 1/3 full.
- Break an egg over the top of the batter in each muffin tin.
- Sprinkle each with a pinch of salt. If desired, also top with chopped bacon, shredded cheese, dried parsley, and black pepper.
- Bake in preheated oven until toothpick inserted in center comes out clean and edges are golden, 25-30 minutes. Let rest in the muffin tins 5 minutes before removing.
- Serve warm.
Genuine Reviews
User Reviews
Overall Rating
0.0
0 reviews
Unrated
Other Recipes
You'll Also Love
