Gyeranppang – Korean Egg Bread

Ingredients:

• 3/4 cup all purpose flour
• 2 large eggs (for batter)
• 1/2 cup melted salted butter
• 1/3 cup sugar
• 1/4 cup milk
• 3/4 teaspoon baking powder
• 1/4 teaspoon vanilla essence
• some melted butter for coating the pan
• For fillings
• 6 eggs
• some ham or bacon
• some Chinese parsley (can be substituted with coriander or spring onions)
• pinches of salt
• pinches of black pepper

Instructions:

1. Place 2 eggs and sugar in a mixing bowl. Beat until sugar is dissolve.
2. Add all purpose flour, baking powder, vanilla essence, melted salted butter and milk into the bowl. Mix well. Make sure there is no lump.
3. Coat the gyeranppang pan with melted butter. If you don’t have gyeranppang pan you can use muffin or cupcake pan.
4. Pour batter into the 6 pans evenly. It should be about 1/4 full.
5. Crack an egg into each pan and top with ham or bacon, parsley, pinch of salt and black pepper.
6. Bake the gyeranppang at 200oC for 15 minutes.
7. Switch off the oven and leave the gyeranppang in the oven for 5 minutes more to finish cooking. Serve warm.

View the original recipe from Messy Witchen
Images by Messy Witchen