Korean Egg Bread with Chicken

Ingredients

• 1 cup all-purpose flour
• 2 large eggs
• 2 tablespoons sugar
• 1.5 teaspoons baking powder
• ¾ cup cooked chicken, shredded or diced small
• ¼ teaspoon salt

Instructions

1. 1

   Set the oven to 350°F and wait until the indicator light tells you it has finished heating, about 8 minutes.

2. 2

   In a medium bowl, whisk together 1 cup flour, 2 tablespoons sugar, 1.5 teaspoons baking powder, and 0.25 teaspoon salt until no streaks of powder remain.

3. 3

   Crack 2 eggs into a separate small bowl and whisk them together until the whites and yolks are fully combined and the mixture looks uniform, about 20 seconds.

4. 4

   Pour the whisked eggs into the flour mixture and stir with a wooden spoon until just combined—the batter should look lumpy and rough, not smooth.

5. 5

   Fold 0.75 cup shredded cooked chicken into the batter using a rubber spatula, lifting from the bottom of the bowl and pressing the batter up and over the chicken until distributed throughout.

6. 6

   Divide the batter equally between two greased 4-ounce ramekins or small ceramic bread molds, filling each about three-quarters full.

7. 7

   Place the ramekins on a baking sheet and slide the sheet into the preheated oven.

8. 8

   Bake for 12 to 15 minutes, until the top of each bread is golden brown—the color of caramel—and a toothpick inserted into the center comes out clean with no wet batter clinging to it.

9. 9

   Remove the baking sheet from the oven and let the breads cool in the ramekins for 2 minutes, then turn them out onto a cutting board or plate.

Tools you’ll need

• oven
• medium mixing bowl
• small mixing bowl
• whisk
• wooden spoon
• rubber spatula
• two 4-ounce ceramic ramekins or small bread molds
• baking sheet
• toothpick

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