Baked Egg Bread
HB-15935 · Hand-built original · Korean
Muffin-tin egg bread with a sweet vanilla batter baked under a whole egg in every cup. The tops set golden around the yolks for a classic bakery-style snack.
KoreanSnackServes 3430 kcalVegetarianDiabetic
Main ingredient: egg
Pairs well with: milk, coffee, tea, fruit
Servings:3quantities adjust to match
Ingredients
- 3.5 oz cake flour
- 1.1 oz sugar
- 1/2 teaspoon baking powder
- 2 teaspoons cornstarch
- 2.4 oz milk
- 1.1 oz melted butter
- 1 egg
- salt, a little
- 1/2 teaspoon vanilla extract
- 6 eggs, for topping
- parsley powder, according to taste
Method
- Whisk the batter egg with a little salt, the sugar and the vanilla extract in a bowl.
- Sift the cake flour, cornstarch and baking powder over the egg mixture and stir them in.
- Add the milk and melted butter and mix the egg bread batter until smooth.
- Grease a muffin pan with a little of the melted butter.
- Divide the batter among 6 muffin cups, filling each about one-third full.
- Crack one of the topping eggs onto the batter in each cup.
- Sprinkle a little salt and the parsley powder over each raw egg.
- Bake the egg breads at 350°F for 15 to 20 minutes, until the batter puffs around the eggs and the tops color lightly.
Nutrition (per serving, where published)
430 kcalCalories
18.2 gProtein
41.4 gCarbs
20.6 gFat
9.5 gSaturates
0.6 gFibre
0.6 gSugars
329 mgSodium
459 mgCholesterol
234 mgPotassium
149 mgCalcium
4.6 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data