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Korean Egg Bread (Gyeran bbang)

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Ingredients
  

Batter

  • 3/4 cup milk + 2 Tbsp vinegar or 3/4 buttermilk
  • 1 egg
  • 1 cup self-raising flour
  • 1/2 tsp chicken powder/bullion
  • 1/2 tsp pepper
  • 2 Tbsp melted butter or any oil

Topping/Filings

  • 6 eggs very small, max size of 50g, if you can't get small eggs, use egg yolks only, if making loaf, 4 is sufficient
  • 2 slices of bacon
  • A handful of cheese you like
  • Chopped chives parsley, green onions, thyme... any combination, any green herb you fancy
  • 3 Tbsp parmesan cheese

Instructions
 

  • Preheat oven at 205C.

Batter

  • Combine the dry ingredients and the wet ingredients and mix till just combined.

Assemble

  • Completely oil the muffin tins. This recipe makes 6 muffins.
  • Scoop 3 Tbsp of batter into each muffin cup.
  • Crack an egg into each (or egg yolk only) cup.
  • Sprinkle the bacon and cheese filings if using.
  • Fill the muffin cup with more batter to 2/3 full.
  • Top each muffin with more chives or green herb toppings and 1/2 Tbsp parmesan cheese.
  • Bake on a medium to high shelf for 18-20 minutes or when it is golden brown and fluffy.
  • Serve warm.

Loaf

  • To make loaves, just pour half the batter into a loaf tin, crack large eggs (70 to 80g) into the loaf tin and then top it with the rest of the batter. Do the same topping and bake on a middle shelf in the oven at 200C.