This recipe is for Korean Egg-Bread, usually served as a street food and known as gyeran-ppang. It is, in essence, a (small) loaf of sweetenend pancake batter with an egg baked in.
Basically, I saw this video and thought... WANT. If nothing else, Koreas a bit far for a weekend jaunt, so I had a hunt around for recipes online, and then tweaked them slightly to suit my taste.
So, there's no claim that this is particularly authentic, but it does make a good snack or breakfast.
Cooking Time
| Prep | Cooking | Total |
|---|---|---|
| 5 mins | 13 mins | 18 mins |
Ingredients
- 120g plain flour
- 5 tbsp caster sugar
- 1 tbsp unsalted melted butter
- 1 tsp baking powder
- 1/2 tsp vanilla extract
- 4 eggs
- 60ml milk (or if you're lazy like me, 120g)
- salt (a small pinch)
- cooking oil
- block of mozarella (optional)
- Pack of bacon lardons (optional)
- 3 mini loaf tins (mine are a these 9x3cm tins)
Method
- Set the oven heating to 200c
- If you're using it, Chop off 6 small cubes of mozerella and set to one side
- Put the sugar into a mixing bowl
- Add the baking butter, soda, salt and vanilla extract
- Crack a single egg into the bowl
- Add the flour and milk
- Whisk until it forms a small batter
- Get some cooking oil onto a piece of kitchen towl and rub it around the inside of the loaf tins
- Fill each pan about half way with the batter (don't overfill, particularly if you want a soft egg!)
- If you're using it, put a piece of mozerella at each end of each pan
- Crack an egg into the center of each pan
- If you're using them, add some bacon lardons to each pan
- Place into the oven for 13 minutes (15 for a hard egg)
- Push a knife into each, it should come out batter free, if not, place back in the oven for another couple of minutes
- Serve hot, best eaten with fingers (tear them apart) but knife and fork is fine too