Egg Bbang

계란 빵, GyeRan Bbang

Posted by Aeri Lee on March 2, 2012 Leave a comment (12) Go to comments

Egg bread, or egg muffins, is old-fashioned street food in Korea. It is especially popular in the cold winter. Freshly baked steaming egg muffins will melt your heart. They are sweet with a slightly salty whole egg inside. They taste very delicious. They are a little unique and fun to make. Of course, they are very easy to make too.

Yield: 8 Pieces

Short Korean Lesson: *^^*

GyeRan (계란) = Egg
Bbang (빵) = Bread

Video Instructions

Main Ingredients

¾ Cup All-Purpose Flour
8 Small Eggs
2 Large Eggs (For the Batter)
½ Cup Melted Salted Butter
⅓ Cup Sugar
¼ Cup Milk
¾ tsp Baking Powder
Some Salt for Eggs
Some Melted Butter for Brushing

Directions

Whisk 2 large eggs in a mixing bowl until they get a little foamy. Add ⅓ cup of sugar and stir it until the sugar dissolves.

Sift ¾ cup of flour and ¾ tsp of baking powder into the egg mixture.

Then add ½ cup of melted salted butter and ¼ cup of milk. Mix it well. Since the batter does not have any salt, it is important to use salted butter for flavor.

The consistency will be like crêpe batter.

Put the batter in a quart-sized zipper bag. This will make it easier to get the right amount of batter in the baking pan later. Zip the top tight and cut about ¼-inch from the edge of the bag with scissors.

Obtain large cup cake or muffin pan, either with oval shapes like mine, or round shapes. If you do not have cup cake pan, you can use a small round oven-safe bowl or cup. Brush the inside of the cup cake pan surface with melted butter evenly.

Put about one or two Tbsp of batter to the bottom of each pan by squeezing the bag. Just make sure that the batter completely covers about ¼ inch of the bottom surface, but do not make it too thick.

Smooth the batter surface with a spoon.

Break and place one egg on top of each muffin. Egg muffins are delicious when they are hot and fresh; they are not as good later. So just decide how many muffins you will eat and only make that amount. This recipe can make up to 8 muffins.

Sprinkle one generous pinch of salt onto each egg.

Cover the egg with rest of the batter. Squeezing out the batter makes it easy to fill in the spaces evenly without breaking the egg. Leave little bit of space for the muffins to rise on the top.

If you make less than 8 muffins, you will have left over batter. You can just pour the batter to the pan and bake it without the eggs. That is delicious too. It will be like corn bread crossed with hotcakes. I made 6 muffins for myself and 2 without eggs for my husband, since he doesn’t like hard boiled eggs.

Preheat the oven to 350 degrees F. Bake the egg bread for about 25 minutes.

25 minutes later, the bread will become golden brown. Turn off the oven and leave the bread in the oven for 5 more minutes to finish cooking the eggs. This will help you get perfectly cooked eggs.

Poke the center of the bread with a tooth pick, all the way through, to check if the egg is done cooking. If the toothpick comes out clean, it is done.

As I mentioned before, the muffins taste better when they are still warm. If you don’t want to eat them all at once, just cook however many you want to eat and cook the rest of them without putting eggs in them. The muffins without eggs taste delicious with maple syrup. Try it someday.