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
Step-by-step instructions
Step 1 · Preheat your oven to 180°C (356°F)
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.
Step 2 · In a large mixing bowl
In a large mixing bowl, combine whole wheat flour, baking powder, fine sugar, salt, and white pepper. Whisk until well mixed.
Step 3 · In a separate bowl
In a separate bowl, beat one egg, then add low-fat milk and olive oil. Mix well until the mixture is smooth.
Step 4 · Pour the wet ingredients into the dry ingredients
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.
Step 5 · Evenly spoon the batter into the prepared tins
Evenly spoon the batter into the prepared tins, filling each about halfway. Make a small well in the centre of each bun with a spoon.
Step 6 · Crack an egg carefully into each well
Crack an egg carefully into each well, ensuring the yolk remains intact. Sprinkle a pinch of salt and extra spring onion on top.
Step 7 · Bake for 15-18 minutes
Bake for 15-18 minutes, until the buns are golden and the egg whites are set but yolks are still slightly runny.
Step 8 · Remove from oven
Remove from oven, let cool for 2 minutes, and gently loosen with a spatula before serving warm.
Why this recipe 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.
A note on tradition
In Singapore, the Korean Egg Bun has found its place at trendy kopitiams and fusion hawker stalls, especially in bustling food districts. It’s often enjoyed as a midday snack or light meal, popular among students and office workers who appreciate its convenience and wholesome ingredients. The adaptation of this dish into the local food scene reflects Singapore’s innovative spirit in fusing international flavours with local tastes, making it a new favourite in our ever-evolving culinary landscape.