Neither do you have to be a Korean to be able to bake these yummy treats nor do you have to be a Korean to enjoy these! Presenting to you the Korean Egg Bread! A nicely baked egg sandwiched by two soft breadlike layers!
You don’t have to necessarily find mini bread trays. Just make do with what you have! I baked these using a regular muffin pan!
Although I know it could be due to it being a higher quality bake since I have more time to focus on a smaller batch, it still means something to me!
Today I am just borrowing the concept of having a baked egg in the middle of a muffin and as such, I am modifying one of my favourite muffin recipes that i have recreated and then combining the egg in the middle. I will not disappoint!
This Korean Egg Bread recipe creates a really soft and spongy muffin, it is nicely sweet too so you won’t have to remove any sugar from the recipe. This is so as to match the flavour profile of the egg!
Other modifications you can make to give a more savoury profile of this recipe, which is what I do, is to add your favourite cheese on top! You can definitely further modify it such as by adding herbs and even ham or bacon.
As you can see, this is a extremely fun, friendly and pleasant recipe! You can even let your creative juice flow with all the possible modifications!
I foresee this as one of my favorite breakfast or brunch recipes especially since I can just pop it out of the freezer anytime I want it!! If you’re lazy to thaw it, and know that you’re making it within a week, just put it in the refrigerator.
Method ( The Challenges )
Challenge No.1 :
The egg and muffin can be quite sticky when baked no matter how generously you butter and oil. It is just not worth it, and will cause an extremely messy and traumatizing clean up.
As such, you should just use muffin or cupcake liners, and double layer it to ensure that it will not be so. You can remove the second layer after you are done baking!
There’s a high chance that we are all using very large eggs as smaller eggs are no longer available in the market.
As such, you should either remove some of the egg white, or be more cautious when filling the batter on top of the added egg. I really recommend removing some of the egg white, however. Just one spoonful or so to about 30-40g. It might be slightly troublesome, but it provides the best insurance!
By the way, have a nice weekend everyone! You can appreciate my handwriting too by the way ( hehe :p )!
Without further ado, let’s not wait anymore and proceed to the recipe! By the way, as stated in the notes, if you need clearer instructions or pictures, please do not hesitate to contact me personally!
Korean Egg Bread
by Javier Tan October-15-2017
This recipe doesn’t just simply give you a taste of South Korea, it tastes even better than that made by the streets!
- 1 Cup or 120g All Purpose Flour
- 3 Tablespoon or 37.5g Granulated White Sugar
- 1/2 Teaspoon or 3g Baking Soda
- 1/2 Teaspoon or 3g Table Salt
- 1/2 Cup or 115g Unsalted Butter, Melted and Cooled at Room Temperature
- 1/3 Cup or 90ml Full Cream Milk, at Room Temperature
- 55g 1 Large Egg, at Room Temperature
- 6 Medium Sized Eggs, 30-40g. If you only have Large Eggs, Read Challenge No.2 above
- Line your muffin or cupcake tray with paper liners ( double layered ) and preheat your oven to 180 degrees C.
- To your cooled melted unsalted butter, add in the sugar and mix until all sugar has dissolved.
- Mix in the egg until well incorporated, where the batter is uniform in colour.
- Mix in the milk until it has been well incorporated, where the batter is uniform in colour.
- Add in the baking soda and salt and stir and ensure that all has dissolved. If there are lumps of baking soda observed, break them up with a whisk or the back of a spoon.
- Add in the flour and beat with a whisk to ensure that there are no lumps. If using a spoon to mix, sift the flour then add it in.
- Place a thin layer of batter at the base of each muffin liner.
- Crack your egg on top of that thin layer.
- Place slightly more batter on top of the egg. Note that the egg yolk will not be covered, and the batter will sink slightly to the middle of the whites. It is okay. Do not overflow or overfill your muffin tins.
- Bake for about 17-20 minutes or until you can see the egg has solidified.
- Cool for about 10 minutes at room temperature before serving.
- Prep time: 20 mins
- Cook time: 20 mins
- Total time: 40 mins
- Yield: 6 Servings
- For excess batter, you can make more or what I did was store in a ziploc bag, freeze it, to bake again the week after. Check the expiry date of the individual products!
- You can add toppings such as cheese, herb and pepper and so on 🙂 its up to you!
- Read the write up above ( Challenges ) if you have not. It explains what to do if you only have large sized eggs.
- Best consumed immediately and can only store up to 24 hours in an airtight container.
- To pin it, click here.
- If you would like to be updated for more recipes which I am sharing, do check out my Instagram, Facebook Page, or YouTube 🙂 Thank you so much for all of your support! Feel free to tag me or link back here, I welcome and appreciate it very very much!
- Feel free to contact me for any questions!
Bakeomaniac, Javier Tan!