Every now and then, a recipe comes along that is so fun to make, so visually appealing and so delicious that it’s great to make it again and again.

The very first recipe I made for Simple or Not Kitchen, Korean egg bread, fit that description.

In the original recipe, the egg bread was made in a loaf pan using a pancake-like batter. A few eggs were then cracked on top to create a loaf of bread that, when sliced, has a very dramatic appearance with the egg baking inside the batter.

The recipe was so fun and easy that when I ran across a similar technique to make individual Korean egg breads using muffin pans rather than a loaf pan, I was eager to give it a try.

The first Korean egg bread recipe I tried had been on It was fun to make and a crowd-pleaser.

For the updated recipe, I used a recipe on a website called Daily Cooking Quest.

Both recipes were similar but the Pinoy Cooking recipe called for cheese. The second did not. So there was no cheese in our individual Korean egg breads, which was good, because after more than a year of making cooking videos, I certainly did not need the extra calories from the cheese. But the rest of the batter was pretty much the same.

Making Korean egg bread begins by mixing a basic batter — much like a pancake batter.

I baked my first batch of individual Korean egg breads in a standard-size cupcake pan. The batter made about seven small muffin-sized breads.

The batter was put in each of the seven cups of the pan; a cracked, unscrambled egg is then placed on top of each serving to bake along with the batter. While the Pinoy Cooking recipe called for cheese, the Daily Cooking Quest recipe topped the egg with seasonings. It called for salt, pepper and parsley. I used chili lime seasoning instead.

The bread then baked in a 350-degree oven for about 25 minutes.

After the success of the original Korean egg bread recipe last year, I was disappointed with the individual-sized breads. The standard-sized muffin pan turned out to be too small. The batter stuck to the cupcake liner and pan.

I tried again with a pan that makes larger-sized cupcakes, dividing the batter into four portions. The second batch came out perfect.

While the loaf-sized Korean egg bread is a great option, the individual-sized breads are a nice alternative for a brunch or to refrigerate for easy storage and snack access.

And they’re super delicious — these little breads are like eating a thick, fluffy pancake with an egg baked right inside. Yum!

The original Simple or Not Kitchen Korean egg bread article is online at

Korean egg bread


2/3 cup all purpose flour

1/3 cup sugar

¼ teaspoon salt

½ teaspoon baking powder

1/3 cup melted butter

1 egg

1/3 cup milk

½ teaspoon vanilla


1 egg for each individual bread (4-6 depending on size)

seasoning — I used chili lime seasoning but the original recipe calls for salt, pepper and parsley.

Mix batter ingredients including the flour, sugar, egg, milk, melted butter, salt, baking powder and vanilla. Stir until smooth.

Pour into muffin pan, dividing the batter evenly. I used a large muffin pan, which created four individual breads.

Top each muffin with one cracked, unscrambled egg, then toppings.

Bake at 350 degrees for about 25 minutes.


Melissa St. Aude is the Arts & Entertainment editor at PinalCentral. She can be reached at

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