Korean Egg Bread (Gyeran-Ppang) with a Whole Egg
Korean egg bread, or gyeran-ppang, is the warm savory snack you grab from a street cart on a chilly morning. A soft, lightly sweet muffin-like bread bakes under a whole egg and a blanket of melted cheese.
It comes together with a handful of pantry staples and goes from mixing bowl to oven in about 10 minutes. The result is a fluffy, golden loaf with a jammy yolk that breaks as you tear into it.
What Makes This Egg Bread So Good
The batter leans just slightly sweet, which plays off the richness of the egg and the salty cheese. Stirring it together takes no kneading, no waiting, only a bowl and a spoon.
Baking the egg on top means you never flip or fuss. The white sets firm in the hot oven, the yolk stays creamy, and the bread puffs up around it like a soft pillow.
Ingredients
- 1 cup all-purpose flour: spoon and level it so the batter stays light
- 2 tablespoons granulated sugar: just enough to round out the savory notes
- 1 ½ teaspoons baking powder
- ½ teaspoon fine sea salt
- ½ cup whole milk: cold from the fridge works fine
- 1 large egg: this goes into the batter
- 2 tablespoons unsalted butter, melted and cooled slightly
- 4 large eggs, at room temperature: one for the top of each bread
- ½ cup shredded mozzarella cheese: mild, melty, and classic
- Optional toppings: diced cooked ham, corn kernels, chopped chives, black pepper
Variations and Swaps
- Ham or bacon: cooked crumbled bacon or a spoonful of diced ham right on top before baking makes it heartier.
- Switch the cheese: sharp cheddar or pepper jack add more punch than mozzarella.
- Go vegetarian: skip the meat and pile on extra corn and a sprinkle of chopped scallion.
- Dairy-free: use your favorite neutral oil instead of butter and a soft plant-based cheese or omit the cheese.
If you like the idea of baked eggs in a cup, try the Bacon and Egg Breakfast Muffins recipe.
How to Make Korean Egg Bread
Step 1: Mix the Batter
Preheat your oven to 400°F (200°C). Whisk the 1 cup flour, 2 tablespoons sugar, baking powder, and salt together in a medium bowl. In a smaller bowl, whisk the ½ cup milk, the 1 egg for the batter, and the 2 tablespoons melted butter until smooth.
Pour the wet mixture into the dry and stir gently with a spatula until no dry streaks remain. A few small lumps are fine, they keep the bread tender, so stop as soon as it comes together.
Step 2: Fill the Ramekins
Grease four 6-ounce ramekins with butter or nonstick spray. Divide the batter evenly among them, about ¼ cup per ramekin. Crack one room-temperature egg directly onto the center of the batter in each, then scatter the shredded mozzarella and any optional toppings over the top.
The egg might wobble a little when you first crack it on, but it will settle into the batter as it bakes. Leave a finger’s width of space at the rim so the bread has room to rise.
Step 3: Bake the Egg Breads
Set the ramekins on a baking sheet and slide them into the preheated oven. Bake for 15 to 18 minutes, until the egg whites are fully opaque and the bread at the edges is deep golden.
You can check by sliding a small knife or toothpick into the bread portion, not the yolk. If you like a softer, runnier yolk, pull the breads at 15 minutes; for a firm yolk, leave them up to 20.
Step 4: Finish with Chives and Serve
Run a thin knife around the inside of each ramekin, then lift the egg bread out onto a plate. Top with a pinch of chopped chives and a crack of black pepper.
Eat it right away while the yolk is still warm and glossy. The bottom crust should feel crisp, and the bread inside will be springy and light.
A Few Notes Before You Start
- Room-temperature eggs set more evenly and the whites cook faster, so pull the topping eggs out of the fridge 20 minutes ahead.
- Don’t stir the batter until silky, a couple of lumps keep the texture from turning dense.
- If you use a muffin tin, start checking the breads at 12 minutes, the smaller wells cook a little quicker.
- Slip a thin pat of butter on top of the cheese just before baking if you want an even richer, more golden crust.
Bake times by pan:
| Pan | Bake Time | Notes |
|---|---|---|
| 6-ounce ramekins | 15-18 minutes | Bread puffs above the rim |
| Standard muffin tin (12-cup) | 12-15 minutes | Fill each well about half full |
Storing and Reheating Leftover Egg Bread
- Refrigerate: store cooled breads in an airtight container for up to 2 days. The bread will soften, but a quick reheat brings back the texture.
- Reheating: warm them in a 350°F (175°C) oven or toaster oven for 5 to 7 minutes until heated through and the crust crisps again. The microwave will make the bread chewy, so skip it if you can.
Frequently Asked Questions
Can I make Korean egg bread in a muffin tin?
Yes. A standard 12-cup muffin tin works well; fill the wells halfway and lower the bake time to 12 to 15 minutes.
Why did the egg slide off the bread?
It can slide if the batter is too thin or the egg is especially large. Using a medium egg or making a small dent in the batter with a spoon before cracking the egg helps anchor it.
Can I leave out the cheese?
Absolutely. The egg bread is still soft and savory on its own; just add extra toppings like ham or chives for more flavor.
How do I get a fully cooked yolk?
Bake an extra 3 to 5 minutes, until the yolk feels firm when you press it gently with a fingertip. It will be pale and set all the way through.
Korean Egg Bread Recipe
Ingredients
Method
- Preheat oven to 400°F (200°C) and grease four 6-ounce ramekins (or a muffin tin). Whisk flour, sugar, baking powder, and salt in one bowl. Whisk milk, the 1 egg for the batter, and melted butter in another. Stir wet into dry until barely combined.
- Divide the batter among the ramekins, about ¼ cup each. Crack one room-temperature egg onto the center of each, then top with cheese and any extras.
- Bake for 15 to 18 minutes, until the egg whites are set and the bread is deep golden. A knife inserted into the bread (avoiding the yolk) should come out clean.
- Run a knife around the rim, lift the breads out, and finish with chives and black pepper. Serve hot.
