Korean Egg Bun
Lunch • Singapore
How to Make Korean Egg Bun (Traditional & Healthy Version)
Korean Egg Bun has become a beloved snack in Singapore’s vibrant food scene, especially with the rise of fusion delights at modern kopitiams and hawker centres. While its roots are in Korea, this fluffy, savoury-sweet treat has been warmly embraced by Singaporeans, who love its comforting texture and versatility as a quick breakfast or light lunch. The Singaporean take often features a lighter batter, fresh local spring onions, and the addition of familiar spices, making it a unique fusion that perfectly fits our multicultural palate. What makes the Korean Egg Bun a favourite is its combination of a soft, cake-like bun with a perfectly cooked egg nestled on top. The contrast between the slightly crisp exterior and the creamy, runny yolk is irresistible. At many modern kopitiams, you’ll find this snack made fresh to order, reflecting Singapore’s penchant for creative street food and quick yet satisfying meals. This healthy version keeps the calories in check using less sugar and oil, whole wheat flour, and a generous sprinkle of local herbs, ensuring it’s as nutritious as it is delicious.
Ingredients(for 1 medium bun with egg per serving (suitable for a light Singaporean lunch))
- 3/4 cup Whole wheat flour (swap for plain flour if preferred)
- 1/2 cup Low-fat milk (use fresh or UHT)
- 2 Eggs (large, Grade A)
- 1/2 tsp Baking powder
- 2 tbsp Fine sugar (reduce for lower-calorie)
- 1/4 tsp Salt
- 1 tbsp Olive oil (or canola oil)
- 2 stalks Spring onion (finely chopped)
- 1/4 tsp White pepper
- 2 tbsp Cheddar cheese (reduced-fat) (grated, optional for more flavour) - optional
Instructions
- 1
Preheat your oven to 180°C (356°F). Lightly grease two individual muffin tins or small ramekins with a dab of olive oil to prevent sticking.
5 minutes
Ensure oven is fully preheated for even baking.
- 2
In a large mixing bowl, combine whole wheat flour, baking powder, fine sugar, salt, and white pepper. Whisk until well mixed.
2 minutes
Sifting flour helps avoid lumps for a lighter bun.
- 3
In a separate bowl, beat one egg, then add low-fat milk and olive oil. Mix well until the mixture is smooth.
2 minutes
Use room temperature milk for better blending.
- 4
Pour the wet ingredients into the dry ingredients. Stir gently until just combined; do not overmix. Fold in chopped spring onions and optional grated cheese.
3 minutes
Overmixing makes the buns dense, so stop when just incorporated.
Why This Dish is Healthy
Choosing this Korean Egg Bun supports a nutritious diet thanks to its high protein and fibre content, which helps maintain stable blood sugar and keeps you feeling full longer—ideal for weight management. The use of wholesome, minimally processed ingredients means fewer empty calories and more micronutrients per bite. This makes it a smart, health-focused addition to any Singaporean lunch or breakfast, especially for busy days when you need sustained energy.
This healthy Korean Egg Bun recipe uses whole wheat flour for added fibre, supporting digestive health and making the bun more satiating. Eggs provide high-quality protein, essential amino acids, and important nutrients like vitamin D and choline. The use of low-fat milk and olive oil keeps the dish lower in saturated fat, while spring onions add antioxidants and vitamin C. By reducing sugar and opting for reduced-fat cheese, this version is suitable for calorie-conscious eaters, offering a balanced mix of protein, complex carbs, and healthy fats.
Pro Tips
- 💡Tip 1: Use muffin liners for easy removal and less mess.
- 💡Tip 2: Add a pinch of chilli flakes for a local spicy twist.
- 💡Tip 3: For extra moistness, add 1 tablespoon of plain yogurt to the batter.
Storage & Serving
Store cooled buns in an airtight container in the refrigerator for up to 2 days. Reheat in a toaster oven or microwave for best texture. Avoid freezing as eggs may become rubbery.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 180.0 kcal |
