Name: Korean Egg Bread (Gyeran-Bbang)
Ingredients: 6-cup Jumbo Muffin Pan; ¾ cup Whole milk (You can substitute to other type of milk but not flavored); 2 Tbs. White vinegar or lemon juice; 1 cup All purpose flour; ½ tsp. Baking soda; 1 tsp. Baking powder; ½ tsp. Salt; 2 to 4 Tbs. Sugar (Up to your taste for sweet); 2 Tbs. Melted butter; 1 Egg; 6 Eggs; Sea salt; Any kinds of grated cheese; Chopped green herbs, such as parsley, basil, chive and etc

Description

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Ingredients

Units Scale

6-cup Jumbo Muffin Pan

For Batter

3/4 cup Whole milk (You can substitute to other type of milk but not flavored)
2 Tbs. White vinegar or lemon juice
1 cup All purpose flour
1/2 tsp. Baking soda
1 tsp. Baking powder
1/2 tsp. Salt
2 to 4 Tbs. Sugar (Up to your taste for sweet)
2 Tbs. Melted butter
1 Egg

For Egg Bread

6 Eggs

Topping Options

Sea salt
Any kinds of grated cheese
Chopped green herbs, such as parsley, basil, chive and etc

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Instructions

Preheat oven over 400 degrees and grease your muffin pan with non stick spray or butter.
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In a mixing bowl, combine milk and vinegar and set aside. We are making quick homemade butter milk, if you have butter milk in your hand already, then please use it.
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In an other mixing bowl, whisk flour and next 4 ingredients(until sugar) together; add melted butter, 1 egg and milk mixture we made earlier. Whisk until you don’t see any lumps.
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Spoon out about 2 tablespoons into each greased muffin section. Crack 1 egg into each muffin section top of batter and top egg with a bit more batter, about 1 tablespoon.
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Sprinkle with some salt and top with any topping you desire. I used chopped parsley and parmigiano cheese.
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Bake in preheated oven for 20 to 25 minutes or until it’s golden brown and fluffy.
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Enjoy!