Snack · Korean · 5 min
Gyeran-Ppang (Korean Street-Style Egg Bread)
- Calories
- 200
- Protein
- 15g
- Carbs
- 32g
Ingredients
- 105.4 g large egg
- 30.5 g all-purpose flour
- 5.0 g granulated sugar
- 30.5 ml skim milk
Method
- 01Preheat your oven to 375 deg F (190 deg C) and lightly grease a small muffin tin or a ramekin.
- 02In a mixing bowl, whisk together the flour, sugar, and milk until a smooth, thin batter forms.
- 03Pour the batter into the prepared mold, filling it about halfway.
- 04Carefully crack the whole egg directly onto the center of the batter.
- 05Bake 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.
- 06Remove from the oven and let it cool for 2 minutes.
- 07Serve warm, garnished with a tiny pinch of coarse sea salt to balance the sweetness.
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