Korean-Style Egg Bread (Roti Telur Korea)

Hey there! Let’s talk about this Korean-Style Egg Bread, or as some like to call it, Roti Telur Korea.

This dish is everything: warm, comforting, and just fancy enough to impress anyone at your table. Imagine a fluffy bread base with a whole egg tucked inside, topped with cheese, and baked until golden. Sounds tempting, right? It’s a perfect breakfast, snack, or brunch treat.

I recently gave this recipe a whirl, and let me tell you—it’s surprisingly easy to make. You’ll feel like a pro baker by the end. Plus, it’s super versatile! You can play with toppings, swap in your favorite cheese, or even sneak in some veggies. Let’s get started, shall we?

What You’ll Love About This Recipe

• Quick and Easy: No complicated steps. Just mix, fill, and bake!
• Kid-Friendly: Looks fun and tastes even better.
• Make-Ahead Magic: Perfect for meal prepping breakfast or snacks for the week.
• Customizable: Want it spicy? Toss in some chili flakes. Craving something sweet? Skip the cheese and add a sprinkle of sugar!

The Basics

Here’s everything you need to know before diving in:

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 6 delicious portions

Equipment You’ll Need:

• A muffin tin (standard 12-cup size)
• Mixing bowls (one large, one small)
• A whisk and spatula
• Measuring cups and spoons
• Your trusty oven

Don’t have a muffin tin? No problem! Use oven-safe ramekins or even a silicone cupcake mold.

Let’s Talk Ingredients

Batter:

• Flour (1 cup): All-purpose works best. If you’re gluten-free, use a gluten-free blend.
• Baking powder (1 tsp): This is your “puff-up” ingredient.
• Sugar (2 tbsp): Helps balance out the flavors.
• Salt (½ tsp): Because a pinch goes a long way.
• Butter (2 tbsp, melted): Adds richness, but you can sub olive oil if needed.
• Milk (¾ cup): Whole milk gives that creamy texture, but plant-based versions work too.
• Egg (1 large): This helps bind everything together.

Filling:

• Eggs (6 large): One per muffin cup.
• Cheese (½ cup grated): Cheddar, mozzarella, or even a mix.
• Optional Garnish: A sprinkle of parsley or cilantro for a fresh finish.

How to Make It

Let’s take it step by step—it’s like we’re in the kitchen together!

1. Preheat Your Oven

Set your oven to 375°F (190°C). While it heats up, grease your muffin tin with butter or a non-stick spray. Trust me, this makes it so much easier to pop out your egg bread later.

2. Mix the Dry Ingredients

Grab a large bowl and whisk together your flour, baking powder, sugar, and salt. Simple, right? This step makes sure all the goodies are evenly distributed.

3. Stir the Wet Ingredients

In a smaller bowl, whisk the melted butter, milk, and egg. Pro tip: Let the butter cool slightly before mixing—nobody wants scrambled egg in their batter!

4. Combine and Whisk

Slowly pour the wet ingredients into the dry. Gently whisk until you get a smooth batter. Don’t overmix—small lumps are fine! Overmixed batter = dense bread.

5. Fill the Muffin Tin

Spoon 2-3 tablespoons of batter into each muffin cup. Aim to fill them halfway. These will form the base of your egg bread.

6. Add the Egg

Here’s the fun part: crack one whole egg into each muffin cup, right on top of the batter. The egg will sink a bit—that’s normal.

7. Sprinkle and Bake

Top each cup with a generous pinch of grated cheese. Then pop the tin into your preheated oven. Bake for 20-25 minutes, or until the edges of the bread are golden and the eggs are set.

8. Cool Down (a little)

Let your egg bread cool in the tin for 5 minutes. Then, gently lift each one out with a fork or spatula.

Ways to Make It Your Own

• Gluten-Free Version: Swap the flour for a gluten-free blend.
• Dairy-Free Option: Use plant-based milk and skip the cheese.
• Spicy Twist: Add chili flakes or a pinch of paprika.
• Veggie Add-Ins: Sautéed onions or bell peppers make it extra tasty.

Feeling fancy? Garnish with microgreens or drizzle a little garlic butter over the top before serving.

Serving and Storing Tips

Serving:

Plate up your egg bread warm and fresh from the oven. They’re great on their own, but you can serve them with:

• A crisp side salad for a light meal.
• Fresh fruit for a breakfast spread.
• A spoonful of salsa or guacamole for a fun twist.

Storing:

• Fridge: Store leftovers in an airtight container for up to 3 days.
• Freezer: Wrap each bread individually in plastic wrap and freeze for up to a month.

Reheating:

• Use the oven for the best texture. Reheat at 350°F (175°C) for 5-7 minutes.
• If you’re in a hurry, the microwave works too—just 30 seconds should do it.

And that’s it! These little golden breads are a hit every single time. They’re easy to make, super adaptable, and downright delicious. Try them out and let me know what toppings or variations you experiment with!

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