Recipes · Korean · Snacks
Gyeran-ppang (Korean Egg Bread)
One serving has 460 kcal and 20 g protein, and at least a fifth of a woman's daily need of selenium (92%), choline (74%), riboflavin (73%), phosphorus (71%), cobalamin (46%) and thiamin (41%). Ready in 30 minutes.
- Preparation: 10 min
- Cooking: 20 min
- Makes: 1 serving (217 g)
- Difficulty: Easy
- Diets: Vegetarian
- Contains: dairy, egg, gluten
Ingredients
- 50 g Flour, all-purpose
- 105 g Eggs, whole, raw
- 40 g Milk, whole
- 15 g Sugar
- 2 g Baking powder
- 5 g Vegetable oil
- 0.4 g Salt
Method
- Whisk the flour, baking powder, sugar and salt, then whisk in one of the eggs and the milk to make a smooth batter.
- Grease a small oven-proof cup or muffin tin with the oil and pour in batter to fill it about halfway.
- Crack a whole egg on top of the batter in each cup without breaking the yolk.
- Bake at 180 °C (350 °F) for 15-18 minutes, until the batter is risen and cooked through but the egg yolk is still a little soft.
- Let cool for a couple of minutes before easing out of the mold and serving warm.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 460 kcal | 22% |
| Carbohydrates | 56.3 g | |
| Water | 121 mL | |
| Fiber | 1.4 g | 5% |
| Protein | 19.6 g | 41% |
| Tryptophan | 0.25 g | |
| Threonine | 0.78 g | |
| Isoleucine | 0.95 g | |
| Leucine | 1.6 g | |
| Lysine | 1.2 g | |
| Methionine | 0.52 g | |
| Cystine | 0.4 g | |
| Phenylalanine | 1 g | |
| Tyrosine | 0.74 g | |
| Valine | 1.2 g | |
| Histidine | 0.48 g | |
| Fat | 16.8 g | |
| Monounsaturated | 5.3 g | |
| Polyunsaturated | 5.2 g | |
| Docosahexaenoic Acid (DHA) | 0.06 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 4.4 g | |
| Saturated | 4.9 g | |
| Trans-Fats | 0.07 g | |
| Cholesterol | 395 mg | |
| Calcium | 259 mg | 26% |
| Copper | 0.16 mg | 18% |
| Iron | 4.4 mg | 24% |
| Magnesium | 28.4 mg | 9% |
| Manganese | 0.37 mg | 21% |
| Phosphorus | 494 mg | 71% |
| Potassium | 252 mg | 5% |
| Selenium | 50.8 µg | 92% |
| Sodium | 480 mg | |
| Zinc | 1.9 mg | 23% |
| Thiamin (vitamin B1) | 0.45 mg | 41% |
| Riboflavin (vitamin B2) | 0.8 mg | 73% |
| Niacin (vitamin B3) | 3.1 mg | 22% |
| Pantothenic acid (vitamin B5) | 2 mg | 40% |
| Pyridoxine (vitamin B6) | 0.21 mg | 16% |
| Folate (vitamin B9) | 143 µg | 36% |
| Cobalamin (vitamin B12) | 1.1 µg | 46% |
| Choline | 314 mg | 74% |
| Vitamin A | 186 µg | 27% |
| Vitamin C | 0 mg | 0% |
| Vitamin D (D2 + D3) | 107 IU | 18% |
| Vitamin E | 1.6 mg | 11% |
| Vitamin K | 9.8 µg | 11% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.3 kg CO2e a serving: about average for breakfasts, sides, desserts and drinks on SustainBite. Source: ADEME, Agribalyse 3.2.
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