Korean Egg Bread - Fluffy Sweet Bread with Custard Filling
Korean: 계란빵 (1.2.5.6)
"Easy Korean egg bread recipe with custard-filled center. Fluffy, sweet, perfect for breakfast or snack."
Estimated Nutrition
Ingredients
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All-purpose flour
2 cups
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Sugar
1/2 cup
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Baking powder
2 tsp
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Salt
1/4 tsp
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Eggs
3 large
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Milk
3/4 cup
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Butter, melted
4 tbsp
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Vanilla extract
1 tsp
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Quail eggs (or small eggs)
6
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Honey (optional drizzle)
2 tbsp
Local Substitutes
Instead of Quail eggs
Use: Small chicken eggs or use only egg yolks
Reason: Quail eggs may be hard to find; chicken eggs provide similar texture
Instead of All-purpose flour
Use: Cake flour or pastry flour
Reason: Creates lighter, fluffier crumb structure
Instead of Milk
Use: Whole milk or plant-based milk (oat/almond)
Reason: Dietary preferences while maintaining moisture
🧑🍳 Cooking Instructions
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1
Preheat oven to 375°F (190°C). Grease muffin tin or egg bread molds.
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2
Mix flour, sugar, baking powder, and salt in a bowl.
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3
Whisk together eggs, milk, melted butter, and vanilla extract.
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4
Combine wet and dry ingredients until just blended; batter should be smooth.
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5
Fill molds 1/3 full with batter.
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6
Gently place one quail egg in the center of each mold.
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7
Top with remaining batter until 2/3 full.
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8
Bake for 12-15 minutes until golden brown and a toothpick comes out clean.
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9
Cool in mold for 2 minutes, then transfer to wire rack.
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10
Optional: drizzle with honey while warm.
Serve in a Korean School Tray
Stainless steel compartment trays keep your meals fresh and authentic.
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