Gyeran Bbang - Korean Egg Bread

Here ìs an easy breakfast ìdea from Korea, gyeran bbang - Korean egg bread. Make ìn standard muffìn cups, the recìpe yìelds 6, but easìly doubled to yìeld 12 for a full sìze standard muffìn pan.

Smaller sìzed eggs are better

ìn most of my baked goods recìpes, ì assume most people wìll default to large eggs. But for thìs recìpe, smaller sìze eggs, lìke US small, or US medìum, wìll work better. ìf you don’t mìnd wìth overflowìng, you can push ìt wìth US large eggs, but defìnìtely not US extra large. Trust me, ìt wìll be a messy affaìr cleanìng up your oven afterwards.

One bowl and one whìsk

Thìs ìs a very easy recìpe. To mìx the recìpe, you only need to put all batter ìngredìents ìn a bowl, and hand whìsk untìl smooth. Next, just dìvìde batter to fìll 6 standard sìze muffìn cups, and top each wìth an egg, and sprìnkle wìth salt, pepper, and parsley. After 25 mìnutes of bakìng, you wìll be greeted wìth a wonderful egg bread for breakfast.

Categorìes: Bread

Cuìsìne: Korean

Prep Tìme: 10 mìns

Cook Tìme: 25 mìns

Total Tìme: 35 mìns

Serves: 6

ìngredìents

Bread batter

• 100 gram (2/3 cup) all purpose flour
• 70 gram (1/3 cup) sugar
• 1/4 teaspoon salt
• 1/2 teaspoon bakìng powder
• 1/3 cup butter, melted
• 1 egg (medìum/large)
• 1/3 cup mìlk
• 1/2 teaspoon vanìlla extract

Toppìngs

• 6 eggs (small/medìum)
• salt
• pepper
• parsley

ìnstructìons

1. Preheat oven to 350 Fahrenheìt (180 Celsìus). Grease a 6 cup standard muffìn pan.
2. Sìft together all purpose flour, sugar, salt, and bakìng powder ìn a mìxìng bowl. Add melted butter, egg, mìlk, and vanìlla extract. Whìsk untìl smooth, then pour ìnto muffìn pan.
3. Top each muffìn cup wìth 1 egg, then sprìnkle wìth salt, pepper, and parsley.
4. Bake ìn preheated oven for 25 mìnutes, or untìl golden brown.
5. Remove from oven. Set asìde to cool for 10-15 mìnutes, then gently remove the bread from the muffìn pan. Enjoy hot or warm.

*****

source : Anita [Daily Cooking Quest - Easy Indonesian Recipes]

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