Korean Egg Bread is a warm street food sold throughout Korea. They are fluffy, oblong-shaped sweet and savory loaves with a whole egg baked into the center of this pancake-like dough.
Prep Time15 minutesmins
Cook Time15 minutesmins
Total Time30 minutesmins
Course: Appetizer, Breakfast, Snack
Cuisine: Korean
Servings: 4servings
Calories:
Equipment
Mixer
Ramekins (about 1 cup capacity)
Ingredients
FOR THE BATTER:
3/4cAll Purpose Flour
2largeEggs
1/2cButtermelted
1/3cSugar
1/4cHeavy Creamor Milk
3/4tspBaking Powder
1/4tspVanilla Extract
FOR THE TOPPINGS:
4largeEggs
2slicesCooked Bacon, Ham, etc.
2tbspShredded Cheese
1tbspParsleychopped
Salt & Pepperto taste
Instructions
Preheat oven to 400 degrees and spray ramekins with cooking spray. Place on a lined baking sheet. Set aside.
TO MAKE THE BATTER:
Mix eggs and sugar in a stand mixer (or using a hand mixer) until the sugar is dissolved.
Add the remaining ingredients for the batter and mix until smooth with no lumps. It should resemble a thick pancake batter.
Divide the batter between the four prepared ramekins.
TO ASSEMBLE:
Add a whole egg to the center or the batter. Sprinkle with chopped cooked bacon or ham, shredded cheese and freshly chopped parsley.
Bake for 15 minutes or until the batter has set but the egg is still soft and runny.
Allow to sit for a minute or two and serve immediately.