Mise En Place & Hitohira TD Blue #2 (Stainless Clad) Kurouchi Gyuto, 210mm
Grated aged cheddar, 'spice' plate (salt, baking powder, gochugaru, pimenton, cayenne pepper), confetti'd parsley, unsalted/melted/cooled butter, whole milk, raw eggs, peeled/hard-boiled eggs and self-rising flour.
I didn't have any self-rising flour, so I made my own, adding baking soda, baking powder and fine sea salt to some AP flour. The recipe calls for spicy pimenton but I only had non-spicy, so I used 50% of it and 50% cayenne pepper. Assembly is pretty much what one might expect. Combine all the dry ingredients in one bowl. Combine the milk, butter and raw eggs in another. Once the wet stuff is homogenized, you add that mixture to the dry mixture to create the batter. The twist is the hard-boiled eggs. They actually go into the loaf pan whole, placed end to end, about halfway down into the batter. The idea is that they will end up in the middle of the loaf, and that each slice of the finished loaf will showcase a slice of the egg. Remember, that's just the idea . . .
From there, into a 400F oven and bake it for ~55 minutes or until it's brown and an inserted toothpick comes out clean. After the bake, let it rest in the loaf pan for 5 minutes, then turn it out onto a cooling rack until it's ready for slicing (Sodha doesn't not specify how long on that) . . .
Korean Egg Bread
Mine came out a tad lighter in color than the example pic in the cookbook but it had a nice crust and smelled fantastic.
Sliced
Delicious and very fun to make. Clearly, I pushed the hard-boiled eggs a bit too far into the loaf pan. I was worried they wouldn't be covered otherwise but I didn't account for the rise. Ah, yes. The rise. In any case, if I were to make this again (almost certainly will), I'd take most of that pesky parsley out of there and sub in some chives. I'd also love to make a yeasted version of this because I think it'd be even better but I'm pretty sure that's beyond me.
