Easy Korean egg bread (Gyeran-ppang)
Three gently sweet mini loaves, each with a fully cooked egg on top. No yeast or kneading: mix one bowl of batter, fill small tins and bake. The egg is cooked through for a family snack.
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AI-generated cooking illustrations. Follow the written quantities and instructions.
Ingredients
3 servings
Household amounts
For 3 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).
How to fill the cup and spoons
Use the same cup and spoons throughout. Actual cup and spoon sizes vary. Fill flour loosely and level it without pressing. Vegetable volume is after cutting, loosely filled. Amounts are approximate; the smaller g/ml amounts are the original reference. For a pack portion, use the stated label weight and divide the contents evenly.
King Arthur Baking- Essential
Needed for this batter or coating to hold together. Keep the listed wheat flour; nut flour or starch is not a direct same-amount swap.
- Substitute available
Replace the 100 ml milk with 100 ml water. The loaf will be less rich; the egg and butter are still needed.
- Essential
Keep all four eggs: one in the batter and one on each of three loaves. They provide both structure and the egg-bread topping.
- Substitute available
Use the same weight of salted butter. If this recipe also adds a small pinch of salt, omit that pinch; the butter flavour stays.
- Substitute available
Use the same weight of caster sugar or fine white granulated sugar. Keep the amount for this batter; liquid sweeteners change its moisture.
- Essential
Required for this batter to rise. Keep the stated baking powder; baking soda or yeast is not a same-amount replacement.
- Substitute available
Use the same volume of canola, sunflower or rice-bran oil. Choose an unflavoured oil; toasted sesame oil changes the taste.
- Optional
May be omitted; the result will taste less seasoned. Leave the other ingredient quantities unchanged.
Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.
Step-by-step cooking
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Step 1
Preheat the oven to 200°C conventional or 180°C fan. Set three oven-safe metal mini loaf tins, about 10 × 5 × 4 cm, on a rimmed baking tray. Brush their bases and sides with all about 1 small teaspoon (5 ml) oil. Melt about 1 level eating spoon (15 g) butter and let it cool until warm, not hot.
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Step 2
Whisk about ¾ paper cup + 1 ⅔ level eating spoons (80 g) plain flour, about 1 small teaspoon (4 g) baking powder, about 1 ¼ level eating spoons (15 g) sugar and about 1 small pinch (0.5 g) salt together in a bowl. Break up any baking-powder lumps so the small loaves rise evenly. Use baking powder, not baking soda or bread yeast.
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Step 3
In a second small bowl, beat just one of the four eggs with about ½ paper cup + 2 small teaspoons (100 ml) milk and the cooled melted butter. Pour this into the dry mixture and whisk briefly until no dry flour remains. The batter should be thick but pourable; do not taste raw batter.
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Step 4
Divide the batter equally between the three greased tins, filling them about halfway. Smooth the surface lightly. Leave enough space for an egg and for the bread to rise; do not use a deep narrow cup that makes the center hard to cook.
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Step 5
Crack one of the three remaining eggs into a small cup at a time, checking for shell, then gently pour one onto the center of each tin. Keep the egg below the rim and do not add another layer of batter over it. Wash hands and utensils that touched raw egg.
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Step 6
Bake on the middle rack for 18–22 minutes. Both whites and yolks should be fully set, and a skewer inserted into the bread beside the egg should come out without wet batter. If needed, bake 3–5 minutes longer, loosely covering browned tops with foil. Rest 5 minutes, remove carefully and cut into cooled small pieces for children.
Finished dish
Makes three mini loaves, one per snack serving; preparation plus baking and a short cooling rest takes about 35 minutes. Contains wheat, egg and milk. You may replace the 100 ml milk with water, but butter still contains milk. Use only oven-safe tins with room for expansion. Adults handle raw eggs, hot tins and the oven; children can measure dry ingredients. Do not serve runny egg to children in this version. Cool leftovers promptly, refrigerate and use within 24 hours, reheating thoroughly before cooling to serve.
This complete home version was written for this site using the public recipe as a reference. Open the original for another method.
Maangchi — Gyeran-ppang; less-sweet, fully cooked home adaptation