Air Fryer Gyeranppang (Korean Egg Bread)

Steps

1. 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. 2

   Preheat the air fryer to 325°F and grease 6 silicone muffin cups or 4-oz ramekins thoroughly, including the rims.

3. 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. 4

   Scatter the mozzarella and bacon over the exposed batter around each egg, keeping the yolk clear so it stays visible.

5. 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. 6

   Rest 3 minutes, run a thin knife around the rim, unmold, and finish with parsley and sesame seeds. Serve warm.