A beloved Korean street snack, gyeran-ppang bakes a lightly sweetened batter in muffin cups with a whole egg cracked on top. Cutting back on sugar makes this version suitable for those watching their blood sugar too.
Whisk one egg with the milk, sugar and salt, then stir in the flour and baking powder until smooth.
Pour the batter into greased muffin moulds until two-thirds full, then crack one egg into the centre of each.
Bake in an oven preheated to 190°C for 20 minutes, until the egg white has set.
Grease the moulds thoroughly before baking, or the egg sticks to the base as it cooks. Crack the egg right in the centre of the batter — too close to the edge and it can overflow while baking. Allergens: contains wheat (gluten), egg and dairy.
Şekeri tarifte yazandan biraz daha azalttım, kalıpların tam ortasına yumurtayı kırarken de fazlasıyla dikkatli davrandım ve hiçbirini taşırmadım, sonuç gerçekten dengeli ve oldukça lezzetli çıktı.
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