Gyeran-Ppang (Korean Street-Style Egg Bread)

Preheat your oven to 375 deg F (190 deg C) and lightly grease a small muffin tin or a ramekin.

In a mixing bowl, whisk together the flour, sugar, and milk until a smooth, thin batter forms.

Pour the batter into the prepared mold, filling it about halfway.

Carefully crack the whole egg directly onto the center of the batter.

Bake for 15-18 minutes, or until the bread has risen, turned a pale golden brown, and the egg white is completely set but the yolk remains slightly soft to the touch.

Remove from the oven and let it cool for 2 minutes.

Serve warm, garnished with a tiny pinch of coarse sea salt to balance the sweetness.