Egg Bread Korea

🥢 Introduction

When I was a student, I used to buy this a lot with my friends after school. We’d just be walking home and then suddenly stop when we saw it. It wasn’t planned or anything, we just kind of ended up buying it.

It’s not even a complicated snack. Just soft bread with an egg on top, sometimes cheese inside. That’s pretty much it. But for some reason, I still remember it really clearly.

I think it was more about the moment than the food. Waiting there while it was cooking, talking about random things, eating it while it was still warm. Nothing special, but it just felt good at the time.

Now that I live abroad, I don’t really see this kind of Korean street food anymore. I didn’t think I’d miss it this much, but I guess I do. It’s one of those things—you don’t notice it until it’s gone.

So I tried making it at home. I didn’t expect much, but it turned out better than I thought. Not exactly the same, obviously, but close enough.

🛒 Ingredients

✔ Pancake mix – 100g
✔ Milk – 60–70ml
✔ Eggs – 3 (for topping)
✔ Shredded mozzarella cheese
✔ A pinch of salt

👩‍🍳 Instructions

Step 1 – Make the batter
In a bowl, add 100g of pancake mix and 60–70ml of milk. Mix gently with a spoon or spatula until smooth. The batter should be slightly runny, similar to pancake batter—not too thick and not watery.

Step 2 – Fill the cups
Prepare 3 cups or molds. Divide the batter evenly into the 3 cups. This is important because the batter will rise as it cooks.

Step 3 – Add cheese
Add a small amount of shredded mozzarella cheese into each cup, placing it on top of the batter.

Step 4 – Add the egg
Crack one egg carefully onto each cup, directly over the cheese. Try to keep the egg centered so it sits nicely on top.

Step 5 – Poke the yolk
Use a fork or toothpick to lightly poke the egg yolk once or twice. This helps prevent it from bursting during cooking.

Step 6 – Season
Sprinkle a small pinch of salt over the egg for seasoning. You can also add a little parsley on top for a nicer look (optional).

Step 7 – Air fry
Place the cups into the air fryer. Cook at 180°C for 12–15 minutes, or until the top is set and lightly golden.

Step 8 – Check donenes
Check the inside by inserting a toothpick or gently pressing the center. If it feels undercooked, lower the temperature to 160–170°C and cook for an additional 3–5 minutes until fully set.

🍽️ Serving Tips

✔ Best enjoyed while warm, right after cooking
✔ Gently pull it apart to see the melted cheese inside
✔ Add a little honey or sugar for a sweeter taste
✔ Add ham or sausage for a more savory version
✔ Perfect as a quick snack or light breakfast

💡 Additional Notes

✔ Use a slightly runny batter for better texture
✔ Don’t overmix the batter
✔ Cut or poke the yolk to prevent it from bursting
✔ Cooking time may vary depending on your air fryer
✔ If the inside is undercooked, lower the temperature and cook a bit longer

❓ FAQ

Q. Can I use something other than pancake mix?
A. Yes, but pancake mix is the easiest option. You can use flour, but you’ll need to adjust sugar and baking powder.

Q. Why did my egg burst while cooking?
A. The yolk wasn’t cut or poked. Always cut or poke it slightly before cooking.

Q. Why is the inside still undercooked?
A. The batter may be too thick or the cup too deep. Lower the temperature to 160–170°C and cook a few more minutes.

Q. Can I make this without cheese?
A. Yes, it still tastes good without cheese. Cheese just adds extra flavor.

Q. Can I make this without an air fryer?
A. Yes, you can use an oven. Bake at around 180°C until fully cooked.

Q. Can I make this in the microwave?
A. Yes, but the texture will be different. Microwave cooking makes it softer and more like a cake, not crispy on the outside. Cook for about 1.5–2 minutes depending on your microwave. Make sure to cut or poke the yolk before cooking.

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