Korean Egg Bread

Kevin and I were up late last night watching clips of Korean street food on youtube, and one of the things we saw was this Korean egg bread. Basically, you have a bottom layer of “bread” (which tastes more like a cake) and an egg on top that is baked together. The egg breads are usually made in a oval shape, but I didn’t have any so I used a muffin pan and ramekins (as shown in the photo) to make mine. Kevin requested to have these this morning, so I got up to make these and they turned out quite well. These are great as snacks or something you can enjoy for breakfast!

makes 4-5 large egg breads (large ramekins) or
about 9-10 small egg breads (muffin pan)

2 eggs
1/4 cup + 2 tbsp of milk
1/3 cup of sugar
~1/2 cup of melted butter
3/4 cup of all-purpose flour
3/4 tsp baking powder
pinch of salt
eggs for individual egg bread
chopped scallion
salt + black pepper

Begin by cracking two eggs into a large bowl and add sugar. Beat the eggs and sugar until the sugar appears dissolved. Next slowly add in the melted butter and continue to whisk. Add milk and continue to whisk. In a separate bowl, add flour, baking powder and a pinch of salt and whisk well. Slowly incorporate the dry ingredients to the wet mixture and whisk until it is well combine and the batter is smooth.

Preheat the oven at 390 degrees Fahrenheit. Grease your ramekins or muffin pan with butter, then evenly distribute the batter among each one. And easy way to pour the batter is to transfer the batter to a liquid measuring cup. Once the batter is all poured, crack an egg into each ramekin or muffin pan, and sprinkle some salt and green onions on top, along with some freshly ground black pepper.

Place your ramekins or muffin pan into the oven and set the timer for 15 minutes. Halfway through the baking, change the temperature to 395 degrees Fahrenheit and continue to bake until it is done. If you want to make the top of the egg golden, just broil it for 30 seconds and then turn off the heat. Otherwise, at this time, let the egg breads sit in the oven for another 5 minutes before removing it from the oven. Allow the egg breads to cool a bit, and then remove it from the ramekins or muffin pan. Enjoy!


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