계란빵 (Korean Street Egg Bread)
계란빵 (Korean Street Egg Bread)
Ingredients
- 1 1/2 cups pancake mix, (approximately 180 grams, based on visual cues)
- 1 cup milk
- 1 teaspoon sweetener, such as sugar or honey
- 1/2 cup mozzarella cheese, shredded
- 6 eggs
- 1/4 teaspoon salt
Instructions
- 1
Preheat your oven to 375°F (190°C). Arrange 6 paper cups (muffin or cupcake liners) into a glass baking dish. This will help stabilize them during baking.
⏱️ 5 min•🌡️ 375
- 2
In a metal bowl, combine the pancake mix, milk, and sweetener. Stir with a wooden spoon until a smooth batter forms. Ensure there are no lumps.
⏱️ 5 min
- 3
Evenly distribute the batter among the 6 prepared paper cups, filling each approximately one-third to halfway.
⏱️ 2 min
- 4
Sprinkle a layer of shredded mozzarella cheese over the batter in each cup.
⏱️ 1 min
- 5
Carefully crack one egg into each cup, placing it directly on top of the mozzarella cheese.
⏱️ 2 min
- 6
Using a fork, gently pierce and break the yolk of each egg. This helps ensure even cooking.
⏱️ 1 min
- 7
Sprinkle a small pinch of salt over each egg.
⏱️ 1 min
- 8
Carefully transfer the glass baking dish with the cups into the preheated oven.
⏱️ 1 min
- 9
Bake for 15-20 minutes, or until the egg whites are set, the yolks are cooked to your preference, and the bread is golden brown around the edges. The cheese should be melted and slightly bubbly.
⏱️ 20 min
- 10
Remove the baked egg bread from the oven. Let them cool slightly in the cups before carefully removing them. Serve warm and enjoy the sweet, salty, and savory flavors!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
계란빵 (Korean Street Egg Bread)
- 1 1/2 cups pancake mix, (approximately 180 grams, based on visual cues)
- 1 cup milk
- 1 teaspoon sweetener, such as sugar or honey
- 1/2 cup mozzarella cheese, shredded
- 6 eggs
- 1/4 teaspoon salt
Instructions
- 1
Preheat your oven to 375°F (190°C). Arrange 6 paper cups (muffin or cupcake liners) into a glass baking dish. This will help stabilize them during baking.
⏱️ 5 min•🌡️ 375 - 2
In a metal bowl, combine the pancake mix, milk, and sweetener. Stir with a wooden spoon until a smooth batter forms. Ensure there are no lumps.
⏱️ 5 min - 3
Evenly distribute the batter among the 6 prepared paper cups, filling each approximately one-third to halfway.
⏱️ 2 min - 4
Sprinkle a layer of shredded mozzarella cheese over the batter in each cup.
⏱️ 1 min - 5
Carefully crack one egg into each cup, placing it directly on top of the mozzarella cheese.
⏱️ 2 min - 6
Using a fork, gently pierce and break the yolk of each egg. This helps ensure even cooking.
⏱️ 1 min - 7
Sprinkle a small pinch of salt over each egg.
⏱️ 1 min - 8
Carefully transfer the glass baking dish with the cups into the preheated oven.
⏱️ 1 min - 9
Bake for 15-20 minutes, or until the egg whites are set, the yolks are cooked to your preference, and the bread is golden brown around the edges. The cheese should be melted and slightly bubbly.
⏱️ 20 min - 10
Remove the baked egg bread from the oven. Let them cool slightly in the cups before carefully removing them. Serve warm and enjoy the sweet, salty, and savory flavors!
⏱️ 2 min