Korean Egg Bread

Gyeranppang

Ingredients

• 1 cup All-purpose flour
• 3 tablespoons Sugar
• 1 teaspoon Baking powder
• ¼ teaspoon Salt
• ½ cup Milk
• 7 (1 for batter + 6 for topping) Eggs
• 2 tablespoons Butter (melted)
• 1 stalk Green onion (chopped) (optional)

Instructions

1. Preheat oven to 375F. Grease a muffin tin with butter or cooking spray.
2. Make the batter: mix flour, sugar, baking powder, and salt. Add milk, 1 beaten egg, and melted butter. Stir until just combined.
3. Fill each muffin cup about ⅔ full with batter. Crack 1 whole egg on top of each. Sprinkle with a pinch of green onion if desired.
4. Bake for 18-20 minutes until the bread is golden and the egg white is set. The yolk can be slightly soft. Serve warm.

From K-Kitchen — koreanhomecook.com