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Korean Egg Bread Recipe

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This recipe for Korean Egg Bread is from The Douglas Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Bread batter
100 gram (2/3 cup) all purpose flour
70 gram (1/3 cup) sugar
1/4 teaspoon salt
1/2 teaspoon baking powder
1/3 cup butter, melted
1 egg (medium/large)
1/3 cup milk
1/2 teaspoon vanilla extract

Toppings
6 eggs (small/medium)
salt
pepper
parsley
Directions:
Directions:
Preheat oven to 350 Fahrenheit (180 Celsius). Grease a 6 cup standard muffin pan.
Sift together all purpose flour, sugar, salt, and baking powder in a mixing bowl. Add melted butter, egg, milk, and vanilla extract. Whisk until smooth, then pour into muffin pan.
Top each muffin cup with 1 egg, then sprinkle with salt, pepper, and parsley.
Bake in preheated oven for 25 minutes, or until golden brown.
Remove from oven. Set aside to cool for 10-15 minutes, then gently remove the bread from the muffin pan. Enjoy hot or warm.
Number Of Servings:
Number Of Servings:
6 large cup cakes
Preparation Time:
Preparation Time:
1 hour

 

 

 

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