Ingredients
⅔ cup all-purpose flour
⅓ tsp salt
1 tsp baking powder
⅛ tsp baking soda
⅓ cup oil or melted butter
⅓ cup sugar (caster sugar is best, but granulated works)
1 large egg, whisked
⅓ cup milk (regular or plant-based)
½ tsp vanilla extract
6 small eggs
Salt and pepper, for topping
Instructions
1. Preheat the oven to 350°F (175°C). Lightly grease or spray a 6-cup large muffin pan or silicone baking cups.
2. In a large bowl, whisk together the flour, sugar, salt, baking powder, and baking soda until well-combined.
3. Add the melted butter or oil, whisked egg, vanilla extract, and milk to the dry ingredients and combine with a whisk or electric mixer until smooth.
4. Pour the batter evenly into each of the muffin pan cavities.
5. Crack a small egg on top of the batter in each cup, then sprinkle with salt and pepper.
6. Bake for 24–27 minutes, or until the bread batter has set and turns golden brown.
7. Allow the Korean egg bread to rest in the pan for at least 10 minutes before transferring to a wire rack to finish cooling, or enjoy immediately.
Notes
• If using silicone cups, place them on a baking tray for easy handling.
• For extra richness, sprinkle shredded cheese or chopped herbs on top before baking.
• Enjoy warm or at room temperature—perfect for meal prep!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Baking
- Cuisine: Korean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bread
- Calories: 218 kcal