Crispy Oven-Baked Egg Biscuits
A home-baked snack made by baking egg-and-butter batter in the oven until crisp yet tender.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
A nostalgic snack made by mixing eggs, butter, and dry ingredients, then baking until golden brown in the oven. Even without a piping bag, you can easily pipe them out using an empty mayonnaise bottle. You can adjust the baking time for a softer or crispier texture.
- Servings
- about 2–3 servings
- Cook time
- 25 minprep not included
- Difficulty
- Medium
- Spiciness
- Not spicy
Ingredients
- Cake flour70 g (2/3 cup)
- Cornmeal30 g (4 tbsp)
- Salta little
- Vanilla flavoring powder (or cooking oil)0.3 tsp
- Brown sugar50 g (4 tbsp, 1/3 cup)
- Butter50 g (3-4 tbsp)
- Egg1
- Egg yolk2 (yolks only)
- For the flour, you can use cake flour or all-purpose flour.
- If you do not have cornmeal, you can use all flour or substitute cornstarch.
- Grind the brown sugar finely in a blender, or use powdered sugar if you have it.
- Leave the butter at room temperature to soften, or microwave it for about 30-40 seconds.
- Leave the eggs at room temperature for at least 1 hour.
Steps
1. For the flour, use cake flour or all-purpose flour (add a pinch of fine salt using your thumb and index finger, and a little vanilla flavoring powder); I prepared about half as much cornmeal (bottom right) as flour.
If you do not have cornmeal, you can use only flour or substitute cornstarch.
I ground the brown sugar finely in a blender; if you have powdered sugar, feel free to use that.
(Mix everything together and sift 2-3 times.)
Leave the butter at room temperature to soften, or microwave it for about 30-40 seconds.
Mix 1 egg, left at room temperature for at least 1 hour, with 2 additional egg yolks; the ingredients are really simple.
2. You can use a hand whisk. Place the butter in a bowl and mix, adding the brown sugar in 2-3 batches.
3. Once the sugar is mostly dissolved, mix in the eggs by adding them in 2-3 batches.
4. When the ingredients are well mixed without separating...
5. Add the sifted flour and cornmeal, and mix well with a spatula.
6. At this stage, the batter is complete.
7. Preheat the oven to 170°C...
If you do not have a piping bag, you can fill an empty mayonnaise bottle with the batter.
The inner lid on the mayonnaise opening comes off easily.
Fit a small funnel over the mayonnaise opening, fill it with batter, and push it in, and it will go in easily.
8. I piped them into round shapes and long stick shapes.
The shapes did not turn out quite as pretty as I thought. Bake in an oven preheated to 170°C for about 20-25 minutes.
Adjust depending on your oven's performance.
The color came out slightly darker than store-bought Egg biscuits; let them cool.
The ingredients are simple and it is really easy to make.
Even I, a complete baking beginner, made them, so go ahead and try it with confidence.
Ppunwife's tips
- If you do not have a piping bag, fit a small funnel over the opening of an empty mayonnaise bottle to fill and pipe the batter conveniently.
- Adjust the baking time depending on your oven's performance.
FAQ
How can I substitute cornmeal if I don't have any?
You can use only flour instead of cornmeal, or substitute cornstarch.
How can I pipe the batter without a piping bag?
It is convenient to use a funnel to fill a clean, empty mayonnaise bottle with the batter and pipe it out.
Can I use other sweeteners instead of brown sugar?
You can grind brown sugar finely in a blender, or simply use powdered sugar if you have it at home.
