#FoodieExtravaganza Eggs: Gyeran Bbang (Korean Egg Bread)

Foodie Extravaganza is where we celebrate obscure food holidays or cook and bake together with the same ingredient or theme each month. This month we celebrate National Egg Day on June 3rd by serving up egg dishes of all kinds.

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This month’s Foodie Extravaganza features Eggs! My son’s favorite foods include eggs and bread, so I was immediately drawn to this recipe for Gyeran Bbang (Korean Egg Bread).

Gyeran Bbang (Egg Bbang/Egg Bread/Egg Muffin) is a Korean street food made by baking a sweet bread/muffin batter with an entire egg. I have seen these made two ways: either with the egg sandwiched between two layers of batter or by cracking the egg over the top. I actually liked the look of the muffins with the egg added to the top the best. I made them plain with just a sprinkling of salt over the eggs, but you can also add other toppings to the cracked egg, such as crumbled bacon, chives, ham, green onions, parsley, etc.

The batter is very simple to make with no yeast involved. It was great for a easy breakfast.

My grocery store did not have small eggs, minus quail eggs that would have been way too small. It seemed the only options were large, extra-large, and jumbo. So my bread was extra eggy. It was still delicious. Small eggs would have definitely worked better though to make more room for the batter.

This bread is best fresh out of the oven. Make sure you grease the pan well. I didn’t grease the top of the muffin pan as thoroughly, so I had to use a knife to gently release the tops.

I used a regular muffin tin and they were filled nearly to the top. This bread is also popular in oval and rectangle shapes. This is the pan similar to the one Aeri uses to make oval Gyeran Bbang: Freshware SL-118RD 8-Cavity Oval Silicone Mold for Soap, Cake, Bread, Cupcake, Cheesecake, Cornbread, Muffin, Brownie, and More.

Aeri mentions if you have any batter left over, you can bake it on its own and serve warm with maple syrup.

Check out what everyone else made!:

• Baked Eggs and Candied Bacon by Our Good Life
• Egg Drop Soup by Food Lust People Love
• Eggs in a Cloud by Culinary Adventures with Camilla
• Eggs in Purgatory by Cooking with Carlee
• Ginger Coconut Macaroons by Passion Kneaded
• Gyeran Bbang (Korean Egg Bread) by Tara’s Multicultural Table
• Ham and Cheese Breakfast Casserole by Fearlessly Creative Mammas
• Ham, Egg and Cheese Breakfast Braid by Making Miracles
• Southwestern Breakfast Bowl by The Freshman Cook
• Tiramisu Gelato by A Day in the Life on the Farm
• Vanilla Bean Angel Food Cake with Malted Chocolate Cloud Frosting by Baking in Pyjamas

Gyeran Bbang (Korean Egg Bread)
Adapted from Aeri’s Kitchen
8 rolls

2 large eggs
1/3 cup granulated sugar
3/4 cup all purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt, plus more for sprinkling eggs
1/2 cup unsalted butter, melted and slightly cooled, plus more for greasing
1/4 cup milk
8 small eggs

Preheat oven to 350 degrees F. Grease 8 large muffin tins thoroughly with the extra melted butter.

In a medium bowl, beat the 2 large eggs until foamy. Beat in sugar until dissolved. Mix in the flour, baking powder, and salt, then the 1/2 cup melted butter and milk.

Use a spoon to add 1-2 tablespoons (closer to 3 if not adding an extra layer of batter over the egg) of batter into the bottom of the prepared muffin tins. You can also use a pastry bag or a large ziploc bag with 1/4 inch of the corner snipped off. Use a spoon to smooth the tops of the batter.

Break an egg over the top of the batter in each muffin tin. Sprinkle each with a pinch of salt. If desired, cover evenly with another 2 tablespoons of batter, careful not to break the yolk.

Bake in preheated oven until toothpick inserted in center comes out clean and edges are golden, about 25 minutes. Let sit in pan 5 minutes before removing.

Serve warm.