Maangchi: Egg Bread (Gyeran-ppang)
The recipe creator demonstrates this egg bread in her official video.
Official cooking video · Maangchi · YOUTUBEKorean Street Egg Bread (Gyeranppang, 3 Pieces)
Make three Korean street-style egg breads in shallow oven-safe mini pans, each topped with a whole egg. No special vendor pan is needed.
Ingredients
servings: 3 · Check ingredients
Steps
- 01
Preheat the oven to 200°C (400°F). Prepare three shallow oven-safe mini loaf pans or small muffin cups; verify any paper molds are oven-safe.
- 02
Melt and cool butter. Combine flour, sugar, baking powder, and salt, then mix in 1 egg, milk, butter, and optional vanilla until no dry flour remains.
- 03
Lightly grease the pans, divide batter into three, and fill no higher than halfway. Do not overfill small molds.
- 04
If using cheese, tuck small pieces near the edges, keeping the center clear for an egg.
- 05
Crack the remaining 3 eggs individually to check for shell, then put one on each portion. Wash hands and utensils that touch raw eggs.
- 06
Bake on the middle rack. The source suggests 13–15 minutes, but oven and mold size vary. Keep baking until white and yolk are firm and no wet batter remains in the center.
- 07
Carefully remove the hot pans, cool briefly, unmold and serve warm. Refrigerate leftovers within 2 hours.
Helpful source links
Before you cook
Contains egg, wheat and milk, even if optional cheese is omitted. Wash hands and utensils after raw eggs, fully cook the eggs and bread center, and use oven-safe pans carefully. Refrigerate leftovers within 2 hours and reheat thoroughly.
Allergens: 달걀(Egg), 밀(Wheat), 우유·유제품(Milk/dairy)
Image & source credits
These illustrations stand in for food photos.
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