Gyeran-ppang, Korean Egg Bread

📝 Ingredients

• 90 g plain flour + 1 tsp baking powder
• 7 medium eggs (1 for the batter, 6 baked whole)
• 90 ml semi-skimmed milk
• 20 g caster sugar
• 20 g unsalted butter (15 g for the batter, 5 g for the tin)
• 2 slices cooked ham (about 45 g each)
• 5 g fresh parsley
• Salt, black pepper

🍴 Utensils

• Muffin tin (6 holes)
• Mixing bowl
• Whisk
• Pastry brush
• Small bowl
• Knife

📖 Steps

1. Preheat the oven to 180 °C. Melt the butter in the microwave for 20 s and use a pastry brush to generously grease 6 holes of the muffin tin, rims included (about 5 g), so the breads come out without sticking.
2. In the mixing bowl, combine the flour, baking powder, sugar and 1 pinch of salt. Add 1 egg, the milk and the rest of the melted butter, then whisk just until you have a smooth, thick batter, like pancake batter, without overworking it.
3. Cut the ham into small 5 mm dice and chop the parsley. Divide the batter between the 6 holes (about 40 g, or 3 level tbsp each): they should only be a third full. Make a slight hollow in the centre with the back of a spoon.
4. Crack an egg into the small bowl, then gently slide it onto the batter in one hole: using the bowl avoids bits of shell and keeps the yolk intact. Repeat with the other 5 eggs.
5. Scatter the diced ham around the yolks, season lightly with salt and add pepper. Place the tin on the baking tray: the batter rises around the egg as it bakes and a little white may spill over, so the tray keeps the oven clean.
6. Bake for 15 to 18 min on the middle shelf, until the batter is risen and golden at the edges and the white is completely set, with no translucent patches. For a firm yolk, bake for another 3 to 4 min.
7. Leave to rest for 5 min, run a knife blade around each bread roll and lift them out with a teaspoon. Sprinkle with parsley and enjoy warm, or leave to cool and wrap in baking paper to take with you.