Today’s deliciousness centres around a street food snack that Koreans often eat for breakfast! Egg bread is a mini loaf that has a whole egg incorporated in each bread and is sold all over Korea.⁣

Egg bread we had in Myeongdong, Seoul

Unlike the name suggests, it’s not technically a bread since the batter is more like a pancake. That also means this can be made in less than 30 mins start to finish, making it a perfect brunch.⁣

I’ve added mozzarella, spring onion and ham to mine but you can get even more creative with the topping.⁣

I have a mini loaf pan but you can use a large muffin tin or ramekins.⁣

Recipe for 6 egg breads⁣

100g butter, melted⁣
2 eggs⁣
60g sugar⁣
70ml milk⁣
100g flour⁣
1/4 tsp vanilla (optional)⁣
3/4 tsp baking powder⁣

6 eggs ⁣

Spring onion chopped finely⁣
Ham chopped⁣
Grated mozarella ⁣

Preheat oven to 200C⁣

In a big bowl mix melted butter with sugar and eggs.⁣
Add baking powder to sifted flour. Add to the sugar, mix until smooth. Add milk and vanilla. Transfer into a jug for easy pouring.⁣

Oil the tin, add batter 1/4 way up. Add mozzarella, add one raw egg to each tin, top with ham and spring onions.⁣

Bake for about 15 mins. The whites should be set. Leave to cool in the tin then transfer to a cooling rack. Eat when still warm.⁣

About the Author


Cardiff-based home cook sharing authentic Korean recipes with anyone who is curious about Korean culture and flavours.

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