Gyeran Ppang: Fluffy Sweet and Savory Egg Bread

Preheat your oven to 180°C. Grease and flour two egg bread molds or standard muffin cups thoroughly.

In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and 0.25 tsp of salt until well combined.

In a separate medium bowl, whisk together the milk, melted unsalted butter, 1 large egg (for the batter), and vanilla extract until smooth.

Pour the wet ingredients into the dry ingredients. Mix gently with a whisk or spatula until just combined. Be careful not to overmix; a few small lumps are perfectly fine.

Spoon about 2-3 tablespoons of batter into each prepared mold. Carefully crack one whole large egg into the center of the batter in each mold.

Sprinkle the shredded mozzarella cheese over the eggs, along with an additional tiny pinch of salt and pepper if desired.

Bake for 20-25 minutes, or until the bread is golden brown and puffy, and the egg whites are fully set. The yolk can be slightly runny or fully cooked, depending on your preference.

Let the Gyeran Ppang cool in the molds for a few minutes before carefully removing them. Garnish with fresh chopped parsley and serve warm.