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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Cheesy Egg Bang

Frequently made in Korea, Egg Bang has been part of  the Korean street food scene for ages. Slightly sweet and banging with cheese flavor, see why this egg 'muffin' has endured.


For 6 Serving(s)


  • Nonstick cooking spray
  • 3 cup(s) flour
  • 1 cup(s) shredded Cheddar cheese
  • 4 tablespoon(s) butter or margarine
  • 1 tablespoon(s) sugar
  • 2 teaspoon(s) baking powder
  • 1 3/4 cup(s) milk
  • 1 cup(s) nacho cheese
  • 6 small eggs
  • 3 tablespoon(s) Parmesan cheese
  • Extra sharp cheese, optional

Cheesy Egg Bang Directions

  1. Preheat oven to 350-degrees F. Grease a 6-cup muffin tin with nonstick cooking spray; set aside. In a large bowl, combine flour, shredded cheese, butter, sugar and baking powder well, or until the butter forms small crumbs. Stir in milk and nacho cheese until well incorporated but still lumpy. Fill each muffin cup 1/3-full of bread batter. Crack an egg onto the center of each. The egg will auntomatically slide to the shallowest point, which is perfectly fine, but try to level off the tops of each as well as possible.  Cover with equal amounts of remaining batter. Spray the top of each with cooking spray and sprinkle Parmesan cheese on each. Bake 34-36 minutes, or until the tops are lightly browned. Remove from oven to cool slightly before removing to enjoy with an extra slab of cheese.