Air Fryer Gyeranppang (Korean Egg Bread)
Air Fryer Gyeranppang bakes a lightly sweet batter around a whole cracked egg in individual cups; air fry at 325°F for 18 minutes until domed, golden, and the yolk is just set.
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Method
- 1
Whisk flour, sugar, baking powder, and salt in one bowl. In a second bowl whisk 1 egg, milk, melted butter, and vanilla, then pour into the dry ingredients and stir until just combined — a few lumps are fine. Rest the batter 5 minutes.
- 2
Preheat the air fryer to 325°F and grease 6 silicone muffin cups or 4-oz ramekins thoroughly, including the rims.
- 3
Divide the batter among the cups, about 3 tablespoons each, filling them roughly one third full. Crack one cold egg directly into the center of each cup and season each with a pinch of salt and black pepper.
- 4
Scatter the mozzarella and bacon over the exposed batter around each egg, keeping the yolk clear so it stays visible.
- 5
Set the cups in the basket without touching and air fry at 325°F for 16-18 minutes. At the 10-minute mark rotate the cups front to back rather than shaking the basket — the batter is still liquid until then. They are done when the bread has domed and pulls from the sides, a skewer in the bread comes out clean, and the whites are fully opaque.
- 6
Rest 3 minutes, run a thin knife around the rim, unmold, and finish with parsley and sesame seeds. Serve warm.
Pro tip. Crack each egg into a small bowl first and pour off the thin, watery outer white before adding it to the cup. That loose white floods the batter and steams it into a gummy gray ring around the egg — the tight white and yolk are all you want in there.
Why the air fryer wins here
- Ready in 18 minutes. The same dish takes about 29 in a conventional oven, plus preheating.
- Fast-moving hot air browns the outside before the inside dries out, so you get color without babysitting.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. Reheat in the air fryer at 350°F for 3-5 minutes rather than the microwave so the outside crisps back up. See the reheat guide for exact times by food.
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