This post is sponsored by Nellie’s Free Range
I still remember the small joy of spotting a gueran-ppang vendor while wandering the streets on a cold day. Gueran-ppang is a beloved Korean street food, a whole egg baked into soft, pancake-like bread. Biting into it warm always felt especially comforting in the winter. I made a simple muffin tin version at home using rich, golden Nellie’s Free Range Eggs. Now I can easily make and enjoy my favorite street snack anytime. We took the snacks with us while we soaked up some sun. Fresh air for the kids, sunshine for the hens, because life’s better out here.
Muffin tin Gueran-ppang
Prep Time 10 minutes
Cook Time 20 minutes
Servings 6 bread
Ingredients
Batter
- 1/2 cup 65 g all-purpose flour
- 1 tbsp sugar
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/3 cup 80 ml milk
- 1 large Nellie’s Free Range Egg
- 1 tbsp Nellie’s grass-fed unsalted butter melted
Topping
- 6 Nellie’s Free Range Eggs
- A pinch of salt
Instructions
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Preheat the oven to 350°F (175°C). Prepare the muffin tins. Generously grease 6 cups of a standard muffin tin with oil, then lightly dust with flour. Tap out any excess. This helps prevent sticking.
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In a bowl, whisk flour, sugar, baking powder, and salt.
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Add milk, egg and butter. Whisk just until smooth.
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Divide batter evenly among the 6 muffin cups, filling each just over halfway.
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Crack one egg directly on top of each batter-filled cup. Lightly sprinkle each with a pinch of salt.
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Bake for 20 minutes, until whites are fully opaque and centers look matte (jammy).
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Run a butter knife gently around the edges of each cup, then carefully lift them out and transfer to a wire rack to cool.
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Store at room temperature for up to 4 hours (picnic-safe).
