Skip to main content
logo
Food Advertising by

Korean Egg Bread (Gyeran-Bbang) ~ 韩式鸡蛋面包


Quite a number of fellow bloggers have posted Korean Egg Bread in Facebook and shared their recipes  and I was tempted to try.  It struck me that I could make this for lunch and upon surfing the internet for more info about this recipe, I chanced upon Seonkyoung's blog and decided to try her Korean Egg Bread recipe.  I made some plain with a sprinkling of seasalt, some topped with roast pork and some with chopped spring onions.  They were delicious and I will be making this again for a light meal.








Korean Egg Bread (Gyeran-Bbang)  ~    韩式鸡蛋面包

Ingredients

  • 128 gm plain flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 3 Tbsp sugar
  • 1 large egg
  • 1/2 tsp salt
  • 2 Tbsp melted butter or vegetable oil (I used canola oil)
  • 12 small eggs
  • spring onions/shredded cheese/bacon bits for topping
  • 3/4 cup milk + 2 Tbsp white vinegar or lemon juice to make Buttermilk
Method
  1. Make Buttermilk, set aside.
  2. Sift flour, baking soda and baking powder, add salt, sugar and mix well with a whisk.
  3. Add oil, egg and Buttermilk.
  4. Whisk till free of lumps.
  5. Put 1 Tbsp of batter into the greased muffin pan, break in a small egg, cover up with more batter but expose the egg yolk.
  6. Sprinkle on some chopped spring onions, bacon bits, mixed dried herbs or shredded cheese as desired.
  7. Bake in a preheated oven @ 180 deg.C for 20 mins.
  8. Serve immediately.
  9. Yield :  12 egg bread
A point to note is to use greased muffin pan so that the egg bread can be removed easily.  With cupcake liners, the egg bread tends to get stuck onto the liners and you'll need to scrape out the last morsels of delicious egg bread.



Comments

  1. Cheah, I've never eaten a Korean egg bread before. Look so yummy!

    ReplyDelete
  2. I love savoury muffins. They look incredibly delicious!

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

White Bihoon/Rice vermicelli ~ 白米粉

I was introduced to White Bihoon on my recent trip to Singapore and must admit that I have never heard of this before.  Back here, we have Hokkien fried bihoon which is brownish in colour or Cantonese braised bihoon which is bihoon deep fried and coated with an eggy sauce of meat, seafood and vegetables.  I was curious and I had my first taste of this popular White Bihoon at Jewel, Changi airport.  It's white, because no light or dark soya sauce was added to the bihoon, hence it's white.  It does tastes good with a light squeeze of calamansi. So, today I'm trying to replicate this dish and here's my version of White Bihoon.  Enjoy!



White Bihoon/Rice vermicelli  ~    白米粉
Ingredients
100 gm bihoon (for 2 servings)2 eggs beaten100 gm prawns100 gm chicken leg, deboned and sliced6 cups or more chicken stock1 tsp chicken granules1.1/2 tsp cornstarch + water to thickenVegetable of your choiceSalt, pepper and sugar to season the chicken and prawnsCalamansi, sliced (optional)Salt…

Steamed egg with minced pork ~ 猪肉蒸水蛋

This is a super comforting home-cooked dish which requires only a few ingredients.   An easy to go recipe, I added minced pork to give the dish more volume.   Kids as well as adults will love the silken smooth egg interspersed with bits of juicy meat.   Great to serve over hot rice!




Steamed egg with minced pork  ~   猪肉蒸水蛋
Ingredients

150 gm minced pork2 chicken eggs -  100 ml without shell150 ml boiled, cooled water  (Ratio is 1:1.5)1/4 tsp saltsesame oil, pepperlight soya sauce to tasteMethod Season the minced pork with some salt.Whisk the eggs with water, strain it onto a plate.Mix in the seasoned minced pork.  Remove any air bubbles.When the water in the steamer is boiling, place the plate of eggs onto the steamer plate, close lid and turn the heat to the lowest.Steam for about 14 to 15 mins., check after 5 mins.  Jiggle the plate, if centre is wobbly, it's done.Remove from steamer, garnish with some spring onions, light soya sauce, sesame oil and a dash of pepper.


Lemon Muffins ~ 柠檬玛芬

What can be most satisfying on a Monday morning when there are warm muffins being served on the breakfast table?  They are quick and easy to whip up as only light mixing is required.  These muffins are full of lemony flavour and fragrance, a big boost for your Monday blues!





Lemon Muffins  ~   柠檬玛芬
Ingredients
250 gm plain flour150 gm caster sugar1 'L' egg1.1/2 Tbsp lemon zest3 tsp baking powdera pinch of salt3/4 cup milk1/3 cup oilMore lemon zest to sprinkleMethod Sift flour, baking powder, salt into a mixing bowl, mix in the sugar and lemon zest.  Whisk till well combined.In another bowl, whisk the egg, add in the milk, followed by the oil and whisk till well incorporated.Add the wet ingredients into the dry ingredients, mix till just to dampen the flour.  Do not overmix.  Batter should be lumpy.Using an icecream scoop, scoop the batter into a lined muffin pan, 2/3 full.Bake in a preheated oven @ 180 deg.C, for 20 to 25 mins. till golden brown.  Test with a skewer till it comes …