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Korean Gyeran-ppang, plated and ready to serve

Korean Gyeran-ppang, Egg Bread

Gyeran-ppang is a winter street snack: a little oval loaf of sweet, buttery batter baked with a whole egg nestled on top. Vendors cook dozens at a time in special molds, and the smell on a cold day is hard to walk past. This almond-flour version bakes in a muffin tin and keeps the sweet-savory charm of the original.
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Breakfast
Cuisine: Korean
Servings: 6 servings
Calories: 278kcal

Ingredients

  • 1 cup blanched almond flour
  • 1 tablespoon coconut flour
  • 2 tablespoons allulose
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 large eggs for the batter
  • 1/4 cup heavy cream
  • 2 tablespoons butter melted, plus extra for greasing
  • 1/2 teaspoon vanilla extract
  • 6 large eggs for topping
  • 1 tablespoon chopped fresh parsley

Instructions

  • Heat the oven to 375°F (190°C). Generously butter 6 cups of a standard muffin tin or 6 oval gyeran-ppang molds.
  • In a bowl, whisk together the almond flour, coconut flour, allulose, baking powder and salt.
  • In another bowl, whisk the 2 batter eggs, cream, melted butter and vanilla. Stir into the dry ingredients until smooth and thick.
  • Divide the batter among the cups, filling each about halfway. Use the back of a spoon to make a small well in the center of each.
  • Crack one egg into each well. Season the eggs with a tiny pinch of salt and sprinkle with parsley.
  • Bake for 18 to 22 minutes, until the bread is golden and springs back and the egg whites are set. Cool for 5 minutes, then run a knife around the edges to release.

Notes

For runny yolks, bake closer to 18 minutes; for firm yolks, go to 22. Small eggs fit the cups best. If you only have large or extra-large eggs, pour off a little of the white so it does not overflow.
Chef's Tip: Add a spoonful of shredded mozzarella or finely diced ham to the batter for a savory twist that many Seoul vendors now sell.
Keto Swap: Wheat flour and sugar are replaced with almond flour, a touch of coconut flour and allulose. Allulose browns like sugar, which gives the bread its golden top.
Success Tip: These reheat well in a toaster oven for 4 minutes, making them an easy grab-and-go school or work breakfast.
Nutrition is calculated from the ingredients and is an estimate per serving. Net carbs exclude fiber and allulose.

Nutrition

Serving: 1serving | Calories: 278kcal | Protein: 13g | Fat: 23g | Fiber: 2.5g
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