Gyeran-ppang (Korean Egg Bread)
Ingredients
- 150 gWheat flour (sifted)
- 50 gWhite sugar
- 1 tspBaking powder
- 1 pinchFleur de sel
- 5 pcEgg (whole)
- 100 mlWhole milk
- 50 gUnsalted butter (melted)
- 1 tspVanilla extract
Method
A dense and soft crumb, slightly sweet, topped with a whole egg with a tender yolk. The smell of warm butter and browning batter fills the kitchen.
- 1
In a mixing bowl, whisk 1 egg with the white sugar until slightly pale. Pour in the whole milk, melted butter, and vanilla extract. Mix vigorously.
- 2
Sift the wheat flour and baking powder over the liquid mixture. Add a pinch of sea salt. Whisk just enough to smooth the batter; it should be thick and coat the spoon.
- 3
Butter individual oval or rectangular molds. Fill two-thirds full with batter. Carefully crack a whole egg over each portion. The yolk should remain intact in the center.
- 4
Bake at 180°C for 20 minutes. The batter should rise around the egg and turn golden brown. The egg white must be set but the yolk should still feel supple to the touch.
Frequently asked questions
How do you get this dish right?
- Do not overmix the batter after adding the flour to keep it light and airy.
- If you like contrast, add a pinch of sea salt directly on the egg yolk before baking.
How long does this dish keep?
Keep for 24h in the refrigerator. Reheat for 30 seconds in the microwave to restore softness.
