Gyeran Bbang (Korean Egg Bread)
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Gyeran Bbang (Korean Egg Bread)
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A recipe for Gyeran Bbang (계란빵, Korean Egg Bread)! Layers of sweetened batter are topped with individual eggs and baked until set.
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Ingredients
Batter:
- 1 egg large
- 1/3 cup granulated sugar 65 grams
- 1 cup all-purpose flour 125 grams
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 1/3 cup butter melted and slightly cooled, unsalted, 75 grams
- 1/2 teaspoon vanilla extract
Toppings:
- 8 egg small to medium size
- Bacon chopped
- cheese mozzarella, shredded
- parsley dried
- salt
- black pepper freshly ground
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.
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