Korean Street Food Egg Bread

Ingredients

• 0.5 cup All-Purpose Flour (sifted)
• 1 tablespoon Unsalted Butter (melted, slightly cooled)
• 3 tablespoons Granulated Sugar
• 1 teaspoon Baking Powder
• 1 pinch Kosher Salt
• 1 Large Egg (room temperature)
• 0.5 teaspoon Vanilla Extract
• 0.5 cup Whole Milk
• 2 tablespoons Vegetable Oil (for greasing pans)
• 6 Large Egg (topping) (one per bread, optional chalaza removal)
• 6 Bacon Slice (cooked briefly or used raw; optional)
• 6 half slices American Cheese (cut each slice in half for topping)

Instructions

1. Make the Sweet Batter

   In a mixing bowl combine the flour, sugar, baking powder, and a pinch of kosher salt. Add the melted butter, vanilla extract, milk, and the first egg. Whisk until the mixture is smooth and slightly runny, similar to pancake batter.

   Time: PT5M

2. Grease the Mini Loaf Pans

   Using a pastry brush, lightly coat each mini loaf pan (or ramekin) with vegetable oil, ensuring the sides and bottom are covered.

   Time: PT2M

3. Fill the Pans with Batter

   Spoon the batter into each greased pan, filling about halfway (roughly 2‑3 tablespoons per pan).

   Time: PT3M

4. Add Egg and Optional Toppings

   Crack a whole egg directly onto the center of each batter‑filled pan. For the bacon version, lay a slice of bacon on top of the egg; for the cheese version, place half a slice of American cheese on the egg. The plain version receives only the egg.

   Time: PT5M

5. Bake the Egg Breads

   Preheat the oven to 375°F (convection) or 400°F (regular). Place the pans on a baking sheet and bake for 13‑15 minutes, until the tops are golden brown and the egg whites are set.

   Time: PT14M

   Temperature: 375°F

6. Cool Slightly and Serve

   Remove the pans from the oven using heat‑proof gloves. Let the egg breads sit for 2 minutes, then gently unmold onto a plate. Serve warm, optionally with a drizzle of ketchup.

   Time: PT2M

Nutrition Facts

Calories

380

Protein

12g

Carbohydrates

35g

Fat

20g

Fiber

1g

Ingredient Substitutions

• Instead of All-Purpose Flour: Cake Flour, Whole Wheat Flour
• Instead of Unsalted Butter: Margarine, Vegetable Oil (use 2 tsp)
• Instead of Granulated Sugar: Coconut Sugar, Honey (use 2 tbsp)
• Instead of Baking Powder: Baking Soda + Cream of Tartar (1/4 tsp + 1/2 tsp)
• Instead of Kosher Salt: Table Salt (use less)
• Instead of Large Egg: Egg Substitute (1/4 cup liquid)
• Instead of Vanilla Extract: Almond Extract (use less)
• Instead of Whole Milk: Almond Milk, Soy Milk
• Instead of Vegetable Oil: Canola Oil, Olive Oil (use less)
• Instead of Bacon Slice: Turkey Bacon, Ham Slice
• Instead of American Cheese: Cheddar, Provolone

Equipment Needed

• Mixing Bowl
• Whisk
• Measuring Cups and Spoons
• Mini Loaf Pan Set (or Ramekins)
• Pastry Brush
• Oven
• Heat‑Proof Gloves (optional)
• Spatula (optional)

Critical Steps — Do Not Skip

• Whisk the batter until smooth; lumps affect texture.
• Grease the pans thoroughly to prevent sticking.
• Crack the egg onto the batter without breaking the yolk unless a softer center is desired.
• Bake until the tops are golden and the egg is set but not overcooked.

Chef Tips from the Video

• For extra flavor, add a pinch of cinnamon or a drizzle of honey to the batter.
• Use a small kitchen torch to lightly brown the tops after baking for a caramelized finish.
• If you like a crispier crust, sprinkle a tiny amount of coarse sugar on top before baking.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 days; reheat in a toaster or oven.

Freezer: Wrap individually in plastic wrap and freeze for up to 1 month; thaw and reheat before serving.

Room temperature: Best eaten fresh; can sit out for up to 1 hour.

Make-Ahead Tips

• Prepare the batter up to step 2 and refrigerate, covered, for up to 24 hours.
• Pre‑grease the pans and keep them ready; you can also pre‑crack the topping eggs into a separate bowl and add just before baking.

Frequently Asked Questions