Gyeran Bbang - Korean Egg Bread

Korean egg bread, or gyeran bbang, is a simple breakfast option. This recipe yields six regular muffin cups, but it may be easily doubled to yield twelve standard muffin pan full sizes.

Korean Egg Bread, Gyeran Bbang Korean Egg Bread, Gyeran Bbang Less large eggs are preferable. I use large eggs in most of my baked goods recipes since I figure that's what most people will do.

However, smaller eggs—such as US small or US medium—will work better for this dish. You can push it with US large eggs if you don't mind spilling, but not with US extra large ones. 

Korean Egg Bread, Gyeran Bbang Korean Egg Bread, Gyeran Bbang A whisk and a bowl This dish is quite simple. The method is as simple as combining all of the batter ingredients

Then just divide the batter into six regular-sized muffin cups, place an egg on top of each, and garnish with parsley, salt, and pepper.

Components Bread dough 100 grams, or two-thirds cup 1/3 cup of all-purpose flour, or 70 grams sweets 1/4 tsp salt One-half tsp baking powder one-third cup melted butter

In a mixing bowl, sift together the all-purpose flour, sugar, salt, and baking powder. Add the egg, milk, vanilla essence, and melted butter. After smooth whisking, transfer to muffin pan.

Place one egg on top of each muffin cup and garnish with parsley, salt, and pepper. Bake for 25 minutes, or until golden brown, in a preheated oven.

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