Korean Mini-Loaf Egg Bread with Whole Eggs and Optional Mozzarella

Preheat the oven to 200°C (400°F). Lightly coat the inside of three oven-safe mini loaf pans, each roughly 10×5×4 cm, with 5 ml cooking oil in total.

Whisk 15 g melted butter, 3 tbsp sugar, a pinch of salt, 1 tsp baking powder, 1/2 tsp vanilla, 1 egg, about 65 g flour and 120 ml milk until the batter is smooth.

Divide the batter equally among three pans, filling each only about halfway. If using mozzarella, cut the stick into six pieces and place two near the edges of each pan.

Crack each of the three remaining eggs into a separate small bowl, then gently add one whole egg to the center of each pan. Do not taste raw egg or uncooked batter.

Bake on the center rack for an initial 15 minutes. If the thickest portion remains wet or the yolk runs, continue in two-minute increments until both eggs and bread are fully cooked; ovens and pan sizes may need longer.

Use a food thermometer to confirm that the egg portion has reached at least 71°C (160°F) and both whites and yolks are firm. Remove hot pans with oven mitts, rest 3–5 minutes, and serve one bread per person.