My first experience of egg bread was when a student brought a huge bag of it in to share with the class. Feeling the 4 o’clock hunger beginning to gnaw at my insides, I subsequently broke my “no food” rule and allowed them and I a brief afternoon snack before tackling the finer points of English Land 4.
On that occasion the bread was fluffy and ever so slightly sweet, a good foil to the richness of the whole egg that lurked inside waiting to pounce on you with its just-cooked consistency. I remember thinking that if I just had a rasher or two of bacon and some hollandaise sauce that would be me for the day – the kids could teach themselves.
That day passed and although I often saw the egg bread cooking away in the street by our school, I never again indulged. Until I saw this chap that is.
On a recent Sunday morning wander through the streets of our neighbourhood, Sarah and I came across a vendor selling egg bread, or Gyeran Bbang in Korean.