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Korean-Style Egg Bread (Roti Telur Korea)

Korean-Style Egg Bread
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Korean-Style Egg Bread, or Roti Telur Korea, combines a soft, fluffy bread base with a whole, baked egg center, finished with gooey cheese. This street food favorite from South Korea is simple to recreate at home, making it perfect for breakfast, snacks, or brunch.

Ingredients

Scale

For the Batter:

  • 1 cup (125 g) all-purpose flour, sifted
  • 1 teaspoon baking powder
  • 2 tablespoons granulated sugar
  • ½ teaspoon salt
  • 2 tablespoons unsalted butter, melted
  • ¾ cup milk (whole or low-fat), room temperature
  • 1 large egg

For the Filling:

  • 6 large eggs (one per muffin cup)
  • ½ cup grated cheese (cheddar or mozzarella)
  • Optional: Fresh parsley or cilantro for garnish

Instructions

  • Preheat the Oven: Preheat to 375°F (190°C) and grease a 6-cup muffin tin with butter or non-stick spray.
  • Make the Batter:
    • In a bowl, mix flour, baking powder, sugar, and salt.
    • In another bowl, whisk melted butter, milk, and one egg until smooth.
    • Combine wet and dry mixtures. Stir gently until smooth but don’t overmix—tiny lumps are fine.
  • Fill Muffin Cups: Add 2-3 tablespoons of batter to each muffin tin cavity, filling halfway.
  • Add the Egg and Toppings: Crack one egg into each cup over the batter. Top with grated cheese and garnish with parsley (if using).
  • Bake: Bake for 20-25 minutes, or until the edges are golden and bread is set. A toothpick inserted into the bread should come out clean.
  • Cool and Serve: Let cool for 5 minutes before gently removing from the pan. Serve warm.

Notes

Serving Suggestions

  • Enjoy warm with salad or fruit for a light meal.
  • Pair with a hot drink, like tea or coffee.

Tips & Tricks

  • Use a silicone muffin pan for easier removal.
  • Don’t overfill the cups with batter to prevent overflow.
  • For extra flavor, sprinkle paprika or chili flakes on top.

Storage & Reheating

  • Storage: Refrigerate in an airtight container for up to 3 days.
  • Reheating: Bake at 350°F (175°C) for 5-7 minutes or microwave for 20-30 seconds.
  • Freezing: Wrap individually and freeze for up to 1 month. Thaw overnight before reheating.

Find it online: https://cakeshungry.com/korean-style-egg-bread-roti-telur-korea/