Gyeran-ppang: Korean Egg Bread

What is gyeran-ppang?

Gyeran means egg and ppang means bread. Gyeran-ppang (계란빵) is a Korean street snack especially associated with cold weather. The batter bakes around a whole egg, giving each serving a sweet bread base and a savoury centre. The bacon and parsley in this version add a salty finish and a little colour.

Ingredients for six

For the batter

• ¾ cup flour (100 g)
• ¾ teaspoon baking powder
• 1 egg
• ½ cup milk
• 4 tablespoons sugar
• ¾ teaspoon salt

For the topping

• 6 eggs
• 1 slice bacon, finely chopped
• Parsley, finely chopped or dried
• A pinch of salt
• Neutral oil, for greasing the muffin tin

How to make Korean egg bread

1. Mix the batter. Preheat the oven to 190°C (375°F). Whisk the flour, baking powder, sugar and salt together. Add the egg, then pour in the milk gradually while whisking. Stop when the batter is smooth.

   

2. Fill the tin. Lightly oil six cups of a muffin tin. Divide the batter between them, filling each cup about one-third full so there is room for the egg and for the bread to rise.

   

3. Add the eggs and topping. Crack one egg into each cup. Scatter the chopped bacon and parsley over the eggs and finish with a small pinch of salt.

   

4. Bake and serve warm. Start checking at 10–15 minutes. Keep baking until the bread has set, the egg whites and yolks are firm, and the centres reach 71°C (160°F). Let the breads sit briefly before loosening them from the tin. FDA guidance for egg dishes