Sold in the streets of South Korea, the Korean Egg Bread, aka Gyeranppang 계란빵, is wonderful in its simplicity. This recipe is my favorite version so far. The bread base lends itself to any and all toppings that your heart desires!
Full recipe and instructions here-- clarissefooddiaries.wordpress...
For the batter:
2 large eggs
⅓ cup (68 grams) sugar
½ cup (113 grams) butter, melted and cooled*
¾ cup (96 grams) all purpose flour
¼ cup (60 mL) milk
¾ teaspoon baking powder
½ teaspoon salt
For the toppings:
9 medium or large eggs
Cheese, shredded or cubed (according to preference)
Ham or bacon, sliced or cubed (according to preference)
Coriander, or spring onions, or chives
Black pepper, cayenne pepper, or other seasonings of choice
Adapted from Messy Witchen blog
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