Pain à l'œuf coréen (Gyeran-ppang)
Un petit pain sucré et moelleux cuit avec un œuf entier dessus, comme dans les stands de rue coréens.
Portions
Ingrédients
Nutrition
Par portion
Étapes
Mix the dry ingredients
In a large bowl, whisk together the flour, baking powder, sugar and salt until evenly blended.
- 200 g flour
- 1 tsp baking powder
- 50 g sugar
- 1/4 tsp salt
✅ C'est prêt quand : no streaks of baking powder or salt remain visible in the flour
Make the batter
In another bowl, whisk the 2 eggs, milk, melted butter and vanilla until smooth. Pour into the dry ingredients and stir gently just until no lumps remain, then let the batter rest for 10 minutes. Resting lets the baking powder start working evenly and settles the air bubbles, so the bread bakes with a finer crumb.
- 2 eggs
- 180 ml milk
- 40 g melted butter
- 1 tsp vanilla extract
✅ C'est prêt quand : the batter is smooth, lump-free and has rested a full 10 minutes
Prep the tin
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Fill the cups
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Add the egg
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Bake the breads
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Unmold and serve
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Mix the dry ingredients
In a large bowl, whisk together the flour, baking powder, sugar and salt until evenly blended.
- 200 g flour
- 1 tsp baking powder
- 50 g sugar
- 1/4 tsp salt
✅ C'est prêt quand : no streaks of baking powder or salt remain visible in the flour
Make the batter
In another bowl, whisk the 2 eggs, milk, melted butter and vanilla until smooth. Pour into the dry ingredients and stir gently just until no lumps remain, then let the batter rest for 10 minutes. Resting lets the baking powder start working evenly and settles the air bubbles, so the bread bakes with a finer crumb.
- 2 eggs
- 180 ml milk
- 40 g melted butter
- 1 tsp vanilla extract
✅ C'est prêt quand : the batter is smooth, lump-free and has rested a full 10 minutes
Prep the tin
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Fill the cups
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Add the egg
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Bake the breads
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Unmold and serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Gyeran-ppang grew out of Korea's long tradition of street-cart baked goods, cooked in simple metal molds over small gas burners outside train stations, markets and schools. It became a favorite cold-weather snack, handed over hot in a paper cup so people could eat it on the walk to work or school.
The word ppang itself traveled a long way to get there: it comes from the Portuguese pão, brought to East Asia centuries ago and absorbed into Korean through Japan. Gyeran-ppang simply means "egg bread," and that is exactly what it delivers, a soft, lightly sweet bread with a whole egg baked right into the top.
⭐ Why It's Famous
It is loved for the contrast of a sweet, fluffy bread with a savory, barely-set egg on top, eaten warm straight from the mold.
💡 Fun Fact
The muffin-tin version served in paper cups became common once street vendors swapped old single molds for trays that could bake several loaves at once.
Korea, street carts nationwide
37.57°N, 126.98°E
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