Ingredients
Batter
- 200 gplain flour
- 2 tspbaking powder
- 60 gsugar
- ½ tspsalt
- 200 mlmilk
- 1egg
- 50 gbutter, melted
- 1 tspvanilla extract
Topping
- 8eggs
- salt
- black pepper
Optional
- grated cheese
- chopped parsley
- sugar
Directions
- Whisk the flour, baking powder, sugar and salt together.
- Beat the milk, egg, melted butter and vanilla together and stir them into the dry ingredients just until combined.
- Stop mixing the moment it comes together. It is a quick bread batter, and overworking it gives a tough rubbery crumb under the egg.
- Grease oblong moulds or a muffin tin generously and heat the oven to 190°C (375°F).
- Fill each mould only about a third full with batter.
- A third and no more. The batter rises up around the egg, and a fuller mould overflows and buries it, when the whole point is that the egg sits proud on top.
- Crack a whole egg carefully onto the batter in each mould, keeping the yolk intact and centred.
- Season each egg with a pinch of salt and pepper.
- Bake for 18 to 22 minutes, on a middle shelf so the tops do not colour before the batter underneath has risen.
- The white must be fully set and the yolk is a matter of taste: around 18 minutes leaves it soft and 22 sets it through, and the street carts usually serve it just set.
- Run a knife round the edge and turn them out.
- Serve them hot in a paper sleeve, eaten from the hand.
- They appeared near Seoul universities in the 1980s as a cheap hot breakfast for students, sold from griddle carts through the winter.
Technique
- The bread is only faintly sweet, which is exactly what lets a whole savoury egg on top work rather than clash.
- Oblong moulds are traditional and a muffin tin is the usual substitute everywhere else.
- Cheese and parsley on top are a modern cart addition rather than the original.
Substitutions
- A muffin tin in place of oblong moulds.
- Quail eggs, for small ones, baked for about 12 minutes.
Variations
- With grated cheese and parsley over the egg.
- With a rasher of bacon laid under the egg.
- Sprinkled with sugar, as the sweeter cart version.
History
Appeared near Seoul universities in the 1980s as a cheap hot breakfast for students, sold from griddle carts.
Frequently asked questions
What is Gyeranppang?
Gyeranppang is a street food from South Korea: sweet oblong bread baked with a whole egg on top; winter cart snack. Appeared near Seoul universities in the 1980s as a cheap hot breakfast for students, sold from griddle carts.
How long does Gyeranppang take to make?
Gyeranppang takes 15 min of preparation and 22 min of cooking. The recipe makes 8 breads. It is rated easy to make.
What can I substitute in Gyeranppang?
Yes, within limits. A muffin tin in place of oblong moulds. Quail eggs, for small ones, baked for about 12 minutes.
What is the most important thing to get right in Gyeranppang?
A third and no more. The batter rises up around the egg, and a fuller mould overflows and buries it, when the whole point is that the egg sits proud on top.
