Gyeran bbang, Korean egg bread, is a comforting street food found all over Seoul and a popular snack in the colder winter months. When you see Gyeran bbang in food stalls it basically looks like an oblong muffin topped with an egg – and that’s essentially what it is. You get a soft, simply-flavored muffin (as in, not too sweet, not too savory) with a whole egg either inside or sitting just on top.
100 gram (2/3 cup) all purpose flour
70 gram (1/3 cup) sugar
1/4 teaspoon salt
1/2 teaspoon baking powder
1/3 cup butter, melted
1 egg (medium/large)
1/3 cup milk
1/2 teaspoon vanilla extract
6 eggs (small/medium)
Preheat oven to 350 Fahrenheit (180 Celsius). Grease a 6 cup standard muffin pan.
Sift together all purpose flour, sugar, salt, and baking powder in a mixing bowl. Add melted butter, egg, milk, and vanilla extract. Whisk until smooth, then pour into muffin pan.
Top each muffin cup with 1 egg, then sprinkle with salt, pepper, and parsley.
Bake in preheated oven for 25 minutes, or until golden brown.
Remove from oven. Set aside to cool for 10-15 minutes, then gently remove the bread from the muffin pan. Enjoy hot or warm.