Delicious Homemade Egg Bread (Gyeranppang)
Delicious Homemade Egg Bread (Gyeranppang)
Nutritious Snack: How to Make Homemade Egg Bread
I tried making the popular egg bread at home! Although the shapes aren’t perfect due to overfilling, it’s incredibly delicious when eaten warm. Many recipes use pancake mix or bread, but I haven’t seen many that make their own batter. Here’s how to make delicious egg bread with a homemade batter! Let’s get baking! ^^
Egg Bread Batter Ingredients- For 7-8 tall muffin cups
- 90g low-gluten flour (cake flour)
- 2/3 tsp baking powder
- 50g sugar
- 1/4 tsp salt
- 1 egg (for batter)
- 60g milk
- 60g melted unsalted butter
- 1 tsp vanilla extract
Cooking Instructions
Step 1
In a large bowl, crack one egg and whisk it with the sugar and salt until well combined and slightly frothy. Use a whisk for this.
Step 2
Add the melted butter (ensure it’s melted but not hot) and vanilla extract to the bowl. Whisk again until all the ingredients are smoothly incorporated.
Step 3
Sift the cake flour and baking powder into the wet ingredients. Gently mix with the whisk until just combined and no dry flour streaks remain. Be careful not to overmix, as this can make the bread tough.
Step 4
Prepare your tall muffin cups by lining them with parchment paper or greasing them. Fill each cup with the batter until it’s about half full. (Tip: Overfilling can cause overflow during baking. It’s best to fill about 1/3, add the egg, then top with more batter so the total fill is around 70%.)
Step 5
Place pieces of sliced cheese (if using) onto the batter in each cup. Carefully crack one egg into a small bowl, then gently pour it over the batter in the muffin cup. Sprinkle dried parsley over the top of the egg for garnish. (Important: Adjust the batter amount carefully to avoid overflowing the egg! A good method is to fill about 1/3 with batter, add the egg, and then top with more batter until the total fill is around 70% of the cup. This helps achieve a beautiful shape.)
