Egg bread, or egg muffins, is old-fashioned street food in Korea. It is especially popular in the cold winter. Freshly baked steaming egg muffins will melt your heart. They are sweet with a slightly salty whole egg inside. They taste very delicious. They are a little unique and fun to make. Of course, they are very easy to make too.
Yield: 8 Pieces
Short Korean Lesson
- GyeRan (계란) = Egg
- Ppang (빵) = Bread
Video Instructions
Main Ingredients
- ¾ Cup All-Purpose Flour
- 8 Small Eggs
- 2 Large Eggs (For the Batter)
- ½ Cup Melted Salted Butter
- ⅓ Cup Sugar
- ¼ Cup Milk
- ¾ tsp Baking Powder
- Some Salt for Eggs
- Some Melted Butter for Brushing
Directions
Whisk 2 large eggs in a mixing bowl until they get a little foamy. Add ⅓ cup of sugar and stir it until the sugar dissolves.
Sift ¾ cup of flour and ¾ tsp of baking powder into the egg mixture.
Then add ½ cup of melted salted butter and ¼ cup of milk. Mix it well. Since the batter does not have any salt, it is important to use salted butter for flavor.
The consistency will be like crêpe batter.
Put the batter in a quart-sized zipper bag. This will make it easier to get the right amount of batter in the baking pan later. Zip the top tight and cut about ¼-inch from the edge of the bag with scissors.
Obtain large cup cake or muffin pan, either with oval shapes like mine, or round shapes. If you do not have cup cake pan, you can use a small round oven-safe bowl or cup. Brush the inside of the cup cake pan surface with melted butter evenly.
Put about one or two Tbsp of batter to the bottom of each pan by squeezing the bag. Just make sure that the batter completely covers about ¼ inch of the bottom surface, but do not make it too thick.
Smooth the batter surface with a spoon.
Break and place one egg on top of each muffin. Egg muffins are delicious when they are hot and fresh; they are not as good later. So just decide how many muffins you will eat and only make that amount. This recipe can make up to 8 muffins.
Sprinkle one generous pinch of salt onto each egg.
Cover the egg with rest of the batter. Squeezing out the batter makes it easy to fill in the spaces evenly without breaking the egg. Leave little bit of space for the muffins to rise on the top.
If you make less than 8 muffins, you will have left over batter. You can just pour the batter to the pan and bake it without the eggs. That is delicious too. It will be like corn bread crossed with hotcakes. I made 6 muffins for myself and 2 without eggs for my husband, since he doesn’t like hard boiled eggs.
Preheat the oven to 350 degrees F. Bake the egg bread for about 25 minutes.
25 minutes later, the bread will become golden brown. Turn off the oven and leave the bread in the oven for 5 more minutes to finish cooking the eggs. This will help you get perfectly cooked eggs.
Poke the center of the bread with a tooth pick, all the way through, to check if the egg is done cooking. If the toothpick comes out clean, it is done.
As I mentioned before, the muffins taste better when they are still warm. If you don’t want to eat them all at once, just cook however many you want to eat and cook the rest of them without putting eggs in them. The muffins without eggs taste delicious with maple syrup. Try it someday. 🙂
Great idea!
just made these today! Mmm, delicious! These have become an favourite 😀
Thank you for sharing your recipes with us.
Love from Norway <3
it’s me again~~ yea im gonna make this hehe but im wondering if you mean small egg as 매추리 알 or 그냥 계란? 🙄 🙄 thank you for alllllllll the amazing recipe. 🙂 🙂
hi Sherine,
I meant normal egg not 메추리 알… just small size egg. Thanks 🙂
Btw, where do you get all these cute muffin pans?!! Lol
hi Sherine,
hehe thanks
AMAZON…
Aeri, you could start an amazon affiliate account & link to the cute little muffin tins & whatnot that you use. 🙂 make a little extra money. 🙂 <3
Love love these! Brought back yummy memories in Korea! I substituted coconut milk for the milk and it worked SO good. Thank you Aeri! 😛
There’s a wee man that makes these in downtown Jecheon but I didn’t know what they were. I’m going to buy one next time I see him! 😛
Hi Aeri! These Egg Breads look so good! I do not own an oven so I am thinking of steaming them instead 🙂 I think it will work too looking at your recipe! Thanks so much for sharing this recipe and the helpful hints! Have a wonderful week ahead! 😆
Yummy!!! Thank you for the recipe! Very unique recipe, can’t wait to make it 😛
this looks like a nice addition to my brunch menu. but do you think I could break the yolk and blend it a bit in each of the muffin slots before adding the top batter? the thing is I really can’t like the dry ball of cooked yolk.
hi Victoria ,
yes you can do what you want.. or even you can skip if you don’t want egg in it as I mentioned in the recipe. 🙂
It doesn’t work. I just did that… The batter sinks through the scrambled egg to the bottom. :/
I made 3 with no egg… 6 like Aeri made hers & 3 with scrambled egg… They’re in the oven.. Will have to update you on how they turn out… But I’m not expecting them to be awesome. :/ Also, I only used 2 eggs to fill 3 holes.. Cause with 1 whole egg, they filled up my muffin tin quite a bit.
Hope that helps…. Will update on how they turned out, though..
One thing I thought would be cool to add to the top of, or under the egg, would be some cooked turkey bacon (or regular bacon, or sausage crumbles- whatever).. Cook it first & get it done how you like it, then you could use a cookie cutter ring, the same shape & size as your muffin tin & above the egg, add a slice of American cheese… Like.. Use the cookie cutter to stamp out the size of cheese you need to fit your muffin tin.. THEN top it with the bread mixture.. It’d be a healthier version of a Biscuit Egg & Cheese! 😀 AND You wouldn’t have to add any salt cause bacon & cheese have salt! Of course you could just leave off the cheese… But the bacon/sausage I’m sure would be pretty awesome! 😀
Anywho… Will update on status of scrambled egg muffins. xD
Thank you for the recipe, Aeri! <3 You da WOMAN! 😀
These would be really yummy with some maple syrup, indeed Aeri!.. I loved the ones without any egg & the ones with the whole egg, like in the video/pictures. The ones with the scrambled egg were okay, but I won’t make them again… They were edible, though… Just not my cup of tea. *shrug*
Hi Aeri…Greetings from Indonesia…I’m one of who love K-Drama,and from K-Drama I really interested about Korean cuisine..and this recipe really inspired me much..i’m gonna practise it soon…by the way, why Korean really love to eat boiled eggs and crash it with their head? especially while their in sauna…
hi Mrs.P,
haha.. well.. i think they do that just for fun.. ^^ it can hurt though..hehe egg is considered as a healthy food in Korea..and hard boiled egg was one of the simple and easy snack food for a long time.. that’s why people like it.. thanks
Aeri, I made this and it was absolutely awesome! I’m making it again and doing a video of it for YouTube. I’ll give you credit.
hi Marc Perroquet,
I will love to watch your video for this.. please let me know..thanks 🙂
Can’t wait to try these! I think they will be a fantastic portable breakfast for my kids this coming school year. We love hard-boiled eggs and muffins. Genius idea. 😆
hi Aeri,
would Korean pancake mix work better? i had these when i went to Seoul this past February and im addicted to them. i immediately went to your site hoping that you will have this recipe and you did!! yay! thank you! 🙂
hi Angelica,
Oh.. I guess you are talking about the jeon flour mix..right ?? then.. no korean pancake mix has some kind of powder ingredient such as black pepper.. onion.. garlic powder.. that doesn’t that match with dessert.. or sweet type food.. so just use normal all purpose flour for this recipe.
I had to add a little more milk to mine than you did, to get that consistency for some reason.. :/
They’re looking good though! *eyeballing the oven* 😯 lol 😉
Could I make this in advance and store in the refrigerator? ^^
hi Connie,
You can do that..but it tastes the best when it is fresh. ^^
Hi Aeri! I finally made these tonight! Since I was worried my muffin pan was a bit small, I used quail eggs, but they still turned out perfectly and delicious. Thanks for this recipe. Now I have a great (easy) dish I can share with my colleagues here in Korea! God bless!
hi aeri! i saw this kind of egg bread on korean tv in happy together and their egg bread version is quite different, you can see the egg sticking out on the top, but i cant really remember the process, can i use pancake mix? and can i also use microwave instead of oven? thanks alot xoxo! from philippines 🙂
Hi jown,
You can try pancake mix…but I’m not sure about microwave..
thanks ^^
Happy Together recipe for egg bread…
egg mix with milk and add pancake mix
put the mix in a cup and crack one egg in the cup then microwave for 1 and half minutes
oh you can add salt if its bland thats what the recipe they used but I like both recipes. =)
Made these this morning for my family. I have been wanting to make them for awhile, but never had small eggs and for some reason the store doesn’t carry them a lot. We know someone with chickens now though, so I used farm fresh eggs! I was worried because when I was putting the top layer of batter on it started sinking into the egg white. They turned out delicious though! Thanks for posting this and other delicious recipes!!! 😀
Hi Aeri.
If I don’t have baking powder, can I use self-rising flour instead of all-purpose flour?
hi Seha Shawal,
Yes you can use self-rising flour.. but.. it contains salt too.. so you might want to adjust the salt amount in the recipe..
Thank you for this recipe. It is going to be favourite with the family! 🙂
hello aeri! my fiancee and i have made many of your dishes and they are always excellent! our favorite is your recipe for Royal Palace TteokBokki, delicious 😀 ! I just made finished making the GyeRan Bbang, and for some reason the consistency of my batter was very watery. Also, the batter sunk right through the whites of my egg :cry:. Do you have any idea of what I may have done wrong? They are currently baking in the oven now, so I am waiting to see if they turned out all right…
Thanks so much for posting these recipes!
Whenever I get question like yours.. to be honest.. it is hard to tell what was wrong with it..so first question I ask back is.. if you followed my instruction and recipe (Amount..and measuring tools..) well.. if there was any change..then that can be the problem… I wonder how your bbang turned out.. please let me know. 🙂
Hello!
I am allergic to milk products, so I made a few substitutions. I replaced the milk with almond milk, and the butter with earth balance. It turned out so well!
Thank you!
Great job !! Thanks 🙂
hi aeri!
is it possible to substitute salted butter with unsalted butter + salt? if yes, may I know how much salt should be added? thank you!
hi
To substitute unsalted butter for salted butter, you can add 1/4 teaspoon salt per 1/2 cup unsalted butter (if desired).
I was making this today and I was wondering why my batter looked more dough-like then smooth & consistent. And I re-read your recipe and I forgot an essential ingredient MILK! TT
However, contrary to my belief that I screwed up the whole thing, my Egg Bbang came out perfectly!
Thank you for this amazing & yummy recipe Aeri~ 😀
THANK YOU FOR THIS RECIPE!! I lived in Korea for a year and fell in love with Egg Bread. This recipe lessens the heartache – it is spot on.
hi Becca,
I love to hear that. THanks:)
Aeri, you helped me so much, while I was in Korea, to use the fine ingredients I found there. Now that I am back to my home country, I try to make Korean dishes for my friends. Your jabchae is one of my specialties.. Now I will try this. for a lunar new year party, along with jabchae & some mandu. Thank you for your clear instructions.
hi krisssy,
Hope you enjoy your korean food in your lunar new year party. ^^ hehe.. Thanks
Hello, so I was wondering do I need butter for this recipe? I do not have butter at the moment but I want to make this egg bread 🙁 i saw it on a korean variety show recently! 🙂 thankyou for posting up this wonderful recipe!!
hi Heather,
Yes, butter will give a nice flavor to the bread.. if it is not too difficult to get the butter, I recommend you try this with butter. 😉 Thanks
I made these today for the first time with your recipe and it was a HUGE succes with my kids! They really loved it
hi Stephanie,
great job mommy ~~ 🙂 happy to hear that your kids loved it. my son loved it too. hehe thanks
I saw this egg bread on an episode of The Return of Superman when Hyun Sung was making this for Junu and Junso, so I made this today and gave some to my mum to try when she came back from work and she really loved it!! She said that even the bread without the egg would be really tasty!
Thank you for the recipe~
hi Tara,
Yes, I agree with your mom. I just liked that plain bread too. Thanks for your comment.
I am desperate to find a recipe for a type of steamed sweet corn bread which was served in South Korea to the school children after the Korean war. My boss has such fond memories, I want so much to recreate this for her. If you have any suggestions, please let me know.
Hi Luv,
I do want to help you, but at first I need to be sure what you are talking about. Since I’m not a generation from Korean war, some of the food from the old days are not familiar to me. Please can you find a picture or Korean name for it? thanks
thanks for this 🙂 tasted this on my last visit. best street food i tried,, now i can bake it at home
hi maki1300,
I hope that my recipe is good enough to satisfy your good memories in Korea. 🙂 thanks
This was my first time trying Gyeran Bbang. It was absolutely delicious! Love the combination of sweet bread with the egg. It was a huge hit with my family.
hi Tara,
I’m happy to hear that you enjoyed this recipe. Thank you very much. ^^
I know this is an old comment, but I think this the cornbread recipe you are looking for: https://www.maangchi.com/recipe/oksusu-ppang. I thought I’d post the link in case anyone else was curious.
hi Janice,
Thanks for sharing the link with us. I’m sure that somebody wants to try it. Maangchi makes delicious food. 🙂
Hi! I know this is an old thread, but I am hoping you still check it. Can I make the batter up the day before or does it have to be made fresh right before you bake them? Looking for a shortcut – making a brunch tomorrow for family with these delicious egg breads. Thank you!
hi PAC,
I’m sorry to reply this late. Yes, you can make the batter ahead of time..and use for the next day. 🙂 Thanks. Happy new year ~~~