Korean Street-Style Egg Bread with a Whole Egg on Top

What you need

• 100 g (3/4 cup) plain flour
• 1 tsp baking powder
• 1/4 tsp salt, plus a pinch for the tops
• 70 g (1/3 cup) caster sugar
• 80 ml (1/3 cup) milk
• 1 large egg, for the batter
• 60 g (4 tbsp) unsalted butter, melted and slightly cooled, plus a little extra for the tin
• 1/2 tsp vanilla extract
• 6 small eggs, for the tops
• black pepper, freshly ground, to taste

Method

Restated from the original video

1. 1

   Heat the oven to 180 °C (350 °F). Grease 6 cups of a deep cup tray with butter.

2. 2

   Whisk the flour, sugar, baking powder and 1/4 tsp salt in a bowl.

3. 3

   Add the milk, large egg, melted butter and vanilla. Whisk until smooth with no dry streaks.

4. 4

   Fill each greased cup about halfway with batter, a scant 3 tbsp.

5. 5

   Crack one small egg onto each cup, keeping the yolk whole. Finish with a pinch of salt and some pepper.

6. 6

   Bake until the batter is golden and risen and the egg whites are fully set, 22-27 min. The yolks should no longer be runny.

7. 7

   Rest in the tray for 5 min, then lift out with a knife. Serve warm.

Imported from dwellbymichelle.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.