Gyeran-ppang
Gyeran-ppang, or “egg bread”, is a Korean winter street snack — warm, filling and easy to eat on the go. It is a slightly sweet, fluffy muffin-like batter baked in small oval moulds with a whole egg on top. The contrast of sweet bread and savoury egg is surprisingly good. The recipe is very simple — ready in 40 minutes from a few ingredients. A jumbo muffin tin works too.
Your own work in that: 15 min.
- Batter 10 min
- Moulds and eggs 5 min
- Baking 18 min
- Cooling 5 min
Step by step
0 / 8 doneHeat the oven
Heat the oven to 190°C. Butter 6 oval moulds of about 150 ml or 6 cups of a jumbo muffin tin (about 200 ml).
Ingredients: 140 g plain flour · 40 g sugar · 1½ tsp baking powder · 1 pinch salt · 140 ml milk · 1 pcs egg for the batter · 30 g butter (25 g melted for the batter, the rest for the moulds) · ½ tsp vanilla extract
Mix the dry ingredients
Mix the flour with the sugar, baking powder and salt.
Ingredients: 140 g plain flour · 40 g sugar · 1½ tsp baking powder · 1 pinch salt · 140 ml milk · 1 pcs egg for the batter · 30 g butter (25 g melted for the batter, the rest for the moulds) · ½ tsp vanilla extract
Add the wet ingredients
Whisk the egg with the milk, 25 g of melted butter and the vanilla, pour into the flour and whisk to a smooth batter with no lumps.
Ingredients: 140 g plain flour · 40 g sugar · 1½ tsp baking powder · 1 pinch salt · 140 ml milk · 1 pcs egg for the batter · 30 g butter (25 g melted for the batter, the rest for the moulds) · ½ tsp vanilla extract
Fill the moulds
Divide the batter evenly between the moulds, about 65 g each — roughly halfway up (a little lower in jumbo cups). The egg needs room on top, and the batter will still rise.
Ingredients: 140 g plain flour · 40 g sugar · 1½ tsp baking powder · 1 pinch salt · 140 ml milk · 1 pcs egg for the batter · 30 g butter (25 g melted for the batter, the rest for the moulds) · ½ tsp vanilla extract
Halfway up — the egg fits on top.Crack in the eggs
Crack a whole egg onto each portion of batter. Sprinkle with a pinch of salt and parsley.
Ingredients: 6 pcs eggs, medium · ¼ bunch parsley, chopped · 1 pinch salt for sprinkling
A whole egg on each bread.Bake
Bake 15–18 minutes, until the bread is golden and springy and the white fully set. The yolk stays slightly soft — for a set yolk, bake 3 minutes longer.
Ingredients: 140 g plain flour · 40 g sugar · 1½ tsp baking powder · 1 pinch salt · 140 ml milk · 1 pcs egg for the batter · 30 g butter (25 g melted for the batter, the rest for the moulds) · ½ tsp vanilla extract
White set, bread golden.Turn out
Cool 5 minutes, then run a knife round the edges and lift the breads out.
Ingredients: 140 g plain flour · 40 g sugar · 1½ tsp baking powder · 1 pinch salt · 140 ml milk · 1 pcs egg for the batter · 30 g butter (25 g melted for the batter, the rest for the moulds) · ½ tsp vanilla extract
Serve warm
Serve warm, ideally at once. A soft yolk is not fully cooked — for children, pregnant women, older people and anyone with weakened immunity, bake until the yolks are fully set.
Ingredients: 140 g plain flour · 40 g sugar · 1½ tsp baking powder · 1 pinch salt · 140 ml milk · 1 pcs egg for the batter · 30 g butter (25 g melted for the batter, the rest for the moulds) · ½ tsp vanilla extract
Before you start
With cheese and ham
Before cracking in the egg, lay a slice of cheese or diced ham on the batter for a more savoury version.
The mould
In Korea special oval moulds are used. A jumbo muffin tin works just as well — the breads are then round. A standard muffin tin is too small: the white will spill over.
Storage
They are best fresh. Refrigerate cooled ones within 2 hours of baking, eat them the next day and reheat 5 minutes in an oven at 180°C.
