Korean Egg Bread

Discovering Korean Egg Bread

Korean Egg Bread has always intrigued me. I remember the first time I stumbled upon it while wandering the streets of Seoul. The aroma was irresistible, and the sight of those golden mini loaves, each with a perfectly nestled egg in the center, drew me in instantly. As I took my first bite, the blend of sweet, fluffy bread with the richness of the egg was pure magic. Korean Egg Bread became a staple in my home after that, and now, I’m excited to share my version of it with you.

Crafting My Own Twist

Creating my own recipe for Korean Egg Bread was a joyful experiment. I wanted to maintain its traditional charm while adding a little twist. That’s when I decided to include mozzarella cheese, which melts beautifully and adds a delightful creaminess to the bread. The process is simple, yet the results are nothing short of spectacular. From mixing the batter to watching the bread rise in the oven, each step feels like a little victory.

A Quick and Easy Treat

One of the things I love most about Korean Egg Bread is how quickly it comes together. In just about 25 minutes, you can have a delicious, warm treat ready to enjoy. It’s perfect for busy mornings or as a snack on a lazy afternoon. The batter is straightforward, and with just a few basic ingredients, you can create something truly special. The addition of cheese makes it even more satisfying, turning a simple snack into something extra comforting.

Bringing a Taste of Korea Home

Whenever I make Korean Egg Bread, it takes me back to those bustling streets of Seoul. But now, I get to enjoy it from the comfort of my own kitchen. This recipe is not only about making bread; it’s about sharing a piece of my journey with you. I hope that with each bite, you feel a little closer to the vibrant street food culture of Korea, just as I do every time I bake this delicious bread.

Chef’s Notes- Korean Egg Bread.

• Use Room Temperature Ingredients: For the best texture, ensure that your butter, milk, and eggs are at room temperature before mixing. This will help create a smoother batter and prevent the butter from solidifying when mixed with cold ingredients.
• Whisk Thoroughly: When mixing the batter, whisk until it is completely smooth and free of lumps. This will ensure an even rise and prevent dense spots in the bread.
• Avoid Overfilling the Pans: Fill the mini loaf pans only halfway with batter to give enough room for the bread to rise without spilling over. This also ensures the egg and cheese are well-contained.
• Customize the Cheese: Mozzarella is a great choice for its meltability, but feel free to experiment with other cheeses like cheddar or even Gruyère for a different flavor profile. If you prefer a more traditional taste, omit the cheese altogether.
• Monitor the Baking Time: Every oven is different, so start checking the bread around the 12-minute mark. The tops should be golden, and the eggs should be set to your preference. For a softer yolk, reduce the baking time by a minute or two.
• Greasing Tips: Ensure you grease the pans thoroughly, especially in the corners, to prevent the bread from sticking. You can also use parchment paper for easy removal if you prefer.
• Variations and Add-ins: Feel free to add finely chopped herbs, a sprinkle of black pepper, or even a dash of hot sauce to the batter for extra flavor. For a sweet variation, add a teaspoon of honey or maple syrup to the batter.

Korean Egg Bread

Recipe by Kimmy

Course: Breakfast, SnackCuisine: KoreanDifficulty: Easy

Servings

4

mini loaves

Prep time

10

minutes

Cooking time

15

minutes

Calories

250

kcal

Total time

25

minutes

Dive into the delightful world of Korean street food with this easy-to-make Korean Egg Bread! This fluffy, sweet bread with a whole egg inside is a popular snack sold by vendors across Korea. My version is less sweet and includes mozzarella cheese for an extra twist. Perfect for breakfast or a quick snack, this recipe is sure to become a favorite in your household!

Ingredients

• Wet Ingredients

• 1 tablespoon melted unsalted butter

• 1/2 cup milk

• 1 teaspoon vanilla extract

• 1 egg (for batter)

• Dry Ingredients

• 3 tablespoons granulated sugar

• pinch kosher salt

• 1 teaspoon baking powder

• 1/2 cup all-purpose flour

• Additional Ingredients

• 1 teaspoon vegetable oil (for greasing)

• 4 eggs (for topping)

• 1 stick mozzarella cheese (optional), cut into 6 small pieces

• Alternative Ingredients:

• Butter: Replace with margarine or coconut oil for a dairy-free option.

• Milk: Substitute with almond milk or water.

• Mozzarella Cheese: Use cheddar or omit for a simpler version.

Directions

• Prepare Batter: In a mixing bowl, combine melted butter, sugar, kosher salt, baking powder, vanilla extract, 1 egg, flour, and milk. Whisk until the mixture is smooth and lump-free. This should take about 3-4 minutes.
• Preheat Oven: Set your oven to 400°F (200°C) and allow it to preheat while you prepare the pans. Brush the bottom and sides of three mini loaf pans (approximately 4 x 2 x 1½ inch) with vegetable oil to prevent sticking.
• Fill Pans: Divide the batter evenly among the three pans, filling each about halfway. Add Cheese and Eggs: Place two pieces of mozzarella cheese into the batter near the edges of each pan. Crack an egg into the center of each pan on top of the batter.
• Bake: Place the pans on the middle rack of the oven and bake for 13-15 minutes. For a more solid egg center, bake closer to 15 minutes.
• Serve: Remove from the oven and serve hot. Enjoy your homemade Korean Egg Bread!

Equipment

• Chef’s Knife
• Cutting Board
• mixing bowls
• measuring cups and spoons
• whisk
• baking sheet

Nutrition Facts

• Calories: 250kcal
• Carbohydrates: 20g
• Protein: 10g
• Fat: 15g
• Saturated Fat: 7g
• Cholesterol: 150mg
• Sodium: 200mg
• Potassium: 100mg
• Fiber: 1g
• Sugar: 10g
• Vitamin A: 500IU
• Vitamin C: 0mg
• Calcium: 150mg
• Iron: 1mg

FAQs- Korean Egg Bread

Can I make this recipe in a standard muffin tin instead of mini loaf pans?

Yes, you can use a standard muffin tin if you don’t have mini loaf pans. Just adjust the baking time to around 10-12 minutes, and be sure not to overfill the cups.

What can I substitute for the mozzarella cheese?

You can use cheddar, Gouda, or even omit the cheese if you prefer a simpler version. Non-dairy cheese can also be used for a dairy-free option.

How do I store leftover Korean Egg Bread?

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F (175°C) oven for about 5 minutes, or until warmed through.

Can I freeze Korean Egg Bread?

Yes, you can freeze the baked bread. Wrap each mini loaf tightly in plastic wrap and store it in a freezer bag for up to 1 month. To reheat, thaw overnight in the refrigerator and warm in the oven before serving.

Can I make this recipe gluten-free?

Absolutely! Substitute the all-purpose flour with a 1:1 gluten-free baking flour. Make sure it contains xanthan gum for the best results.