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Korean Egg Bread

Korean Egg Bread Recipe

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon fine sea salt
  • ½ cup whole milk
  • 1 large egg (for batter)
  • 2 tablespoons unsalted butter, melted and cooled slightly
  • 4 large eggs, at room temperature
  • ½ cup shredded mozzarella cheese
  • Optional: diced cooked ham, corn kernels, chopped chives, black pepper

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Run a knife around the rim, lift the breads out, and finish with chives and black pepper. Serve hot.

Notes

For a runny yolk, pull the breads at 15 minutes; for a completely firm yolk, leave them up to 20. Let the breads sit in the ramekins for 1 minute before removing so they hold their shape.